Warm salad with chicken and kiwi
2 servings
25 minutes
Warm chicken and kiwi salad is an unexpected yet exquisite combination of ingredients that offers vibrant taste sensations. Tender chicken fillet sautéed with aromatic oregano harmoniously pairs with juicy cherry tomatoes and the refreshing tartness of kiwi. Crispy homemade croutons and quail eggs add textural layers, while parmesan finishes the dish with subtle creamy notes. A dressing of lemon juice and olive oil highlights the balance of flavors. This dish is perfect for a cozy dinner or a light yet nutritious lunch. European cuisine is known for its experiments, and this salad is a great example of how to combine freshness, warmth, and richness in one dish.
1
Cut the fillet into cubes, sprinkle with dried oregano. Fry in olive oil for about 5 minutes. Let it cool slightly.
- Chicken breast fillet: 2 pieces
- Dried oregano: 1 teaspoon
- Olive oil: 2 tablespoons
2
Tear the salad by hand into a bowl.
- Mixed salad leaves: 1 piece
3
Add diced tomatoes and fillet.
- Cherry tomatoes: 10 pieces
- Chicken breast fillet: 2 pieces
4
Peel the kiwi and cut it into cubes. Add to the salad.
- Kiwi: 1 piece
5
Boil the eggs for 5 minutes, peel them, and cut in half.
- Quail egg: 5 piece
6
Grate the cheese.
- Parmesan (Parmigiano Reggiano): 30 g
7
Cut the bread into cubes, place on a baking sheet lined with foil, drizzle with olive oil, and put in an oven preheated to 200°C for 5 minutes. Add eggs to the salad, sprinkle with croutons and parmesan.
- White bread: 2 pieces
- Olive oil: 2 tablespoons
- Quail egg: 5 piece
- Parmesan (Parmigiano Reggiano): 30 g
8
For the dressing, mix lemon juice and oil, add a little salt. Drizzle the dressing before serving and sprinkle with freshly ground black pepper.
- Lemon juice: 1 tablespoon
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: pinch
