Salad with chicken fillet, croutons and vegetables
4 servings
25 minutes
Salad with chicken fillet, croutons, and vegetables is a harmonious blend of freshness, crunchiness, and tenderness. Originating in European cuisine, it combines simplicity of preparation with rich flavor. Tender chicken fillet infused with the aroma of vegetables, the sweetness of bell peppers, and the juiciness of tomatoes create a perfect balance, while rye croutons add an appetizing texture. Cheese adds richness and mayonnaise binds the ingredients together, making the salad whole and harmonious. It is ideal for a light lunch or as a festive dish that can adorn any table. Served chilled, it is especially refreshing in warm weather.
1
Cut the chicken or tear it into small strips. Place it at the bottom of a plate or in a bowl with edges. Slightly press down.
- Chicken breast: 350 g
2
Cut the tomato into small cubes or strips. Pass half of the garlic through a press. In a separate bowl, combine the tomatoes, garlic, and a little mayonnaise.
- Tomatoes: 3 pieces
- Mayonnaise: to taste
3
Place on top of the chicken fillet. Drain the water from the tomatoes.
- Tomatoes: 3 pieces
4
Remove seeds from the bell pepper and cut it into small cubes. Pass the remaining garlic through a press. Mix the pepper, garlic, and mayonnaise.
- Bell pepper: 2 pieces
- Mayonnaise: to taste
5
Layer the peppers on top of the tomatoes.
- Bell pepper: 2 pieces
6
Cut the cucumbers into small cubes and layer them next.
- Cucumbers: 2 pieces
7
Then comes a layer of croutons.
- Rye croutons: 100 g
8
Carefully spread mayonnaise on the layer of croutons.
- Mayonnaise: to taste
9
Grate the cheese on a fine grater and generously sprinkle it on our salad. Put it in the refrigerator for 1 hour.
- Hard cheese: 150 g