Chicken salad with cheese is prepared fairly quickly.
Therefore, this appetizing dish can be pampered friends in everyday life.
General principles of cooking salad with chicken breast and cheese
The use of chicken fillet is not only very tasty, but also satisfying, and also useful. In salads add boiled, fried, smoked meat. The product must be cut into pieces. If boiled breast is used, it should be broken down into fibers.
Chicken breast is perfect for such components: garlic cloves, mushrooms, nut mass, cheese chips, slices of vegetables, pieces of fruit, and other poultry meat.
Components with a spicy taste for salad should be cut smaller, so that their taste is distributed throughout the whole mass of the dish or larger, in order to feel their sharpness.
It is better to chop vegetables and fruits immediately before cooking to preserve their nutritional value.
To grind the ingredients you need to stock up with a knife, grater, shredder, blender.
Chicken salads seasoned with mayonnaise, sauce or butter. It is recommended to add liquid ingredients to the dish before consuming them.
Salad with chopped chicken breast, oranges and cheese
Ingredients
fresh cucumber - 145 gr.
chicken meat - 270 gr.
Orange - 480 gr.
walnuts - 55 gr.
chicken eggs - 3 pcs.
cheese - 45 gr.
rock salt - 8 gr.
freshly ground peppercorns - 4 gr.
Salad onion - 30 gr.
homemade mayonnaise - 46 gr.
Cooking method
Cook hard boiled eggs. Wait until cool. Remove the shell. Chop sticks.
Boil the meat in water with salt. Cool it down. Split into fibers.
Crush the nuts.
Grind onions.
Wash cucumber in water. Drain. Cut into cubes.
Grind cheese on a coarse grater.
Rinse oranges. On fruits, make zigzag cuts with a knife to make 2 baskets each.
Spoon remove the pulp.
Separate the pulp from the film 1 orange. Cut into slices.
Connect the prepared products for the dish.
Season with mayonnaise.
Salt Pour out the pepper.
Salad with chicken breast and cheese put in halves of oranges. Leftovers from citrus pulp can be used for other dishes.
Serve a juicy delicacy on a festive table with croutons.
Layered salad with chicken breast, apple and cheese
Ingredients
hard cheese - 210 g
boiled hard-boiled eggs - 2 pcs.
breast - 320 g
sour apples - 110 g
sour cream - 115 g
Mayonnaise 72% - 95 g
salt - 11 g
Cooking method
Chicken fillet pieces, rinse thoroughly.
Put in a pot of boiling water.
Cook for 20 minutes. Remove from container. Cool it down.
Disassemble into fibers. Put on a plate first layer.
Put sour cream in a container.
Add Mayo.
Sprinkle with salt.
Stir the mixture.
Prepare the sauce to grease the meat layer.
Cut off the peel from apples.
Remove the seed box.
Pulp grate.
Lay out the second layer.
Put the sauce. Distribute over the entire area.
Grate the cheese. Sprinkle the apple mass.
Brush with a thick mixture of sour cream with mayonnaise.
Separate the whites from the yolks.
Grate individually grated with medium holes.
Pieces of yolks pour on the salad.
Sprinkle with protein mass.
Put the sauce. Smudge.
Put the container with the salad in the fridge for 3 hours so that it is soaked.
Serve a layered salad with chicken breast and cheese chilled.
Chicken breast and cheese layered salad
Ingredients
eggs - 5 pcs.
chicken breasts - 540 gr.
salad - 125 g
grapes without seeds - 225 gr.
mayonnaise - 48 gr.
Cooking method
Boil the loin in the water with salt.
Chop the bars.
Cheese cut into thin strips.
Boil eggs hard boiled. Cut into circles.
Rinse the grapes. Cut in halves.
Wash the salad leaves well. Put on the bottom of the dish.
Lay out the crushed ingredients in layers, pouring a thin stream of mayonnaise on each.
Layer of chicken and pepper eggs.
Sprinkle with cheese.
Anoint with mayonnaise.
Decorate with halves of grapes.
Layered salad with chicken breast and cheese is ready to eat.
Warm salad with chicken breast and parmesan cheese
Ingredients
Fresh Cranberries - 130 g.
Chicken Breast - 260 gr.
Fresh mint - 60 gr.
Melon - 400 g
Grated Parmesan - 110 gr.
Corn Salad - 80 gr.
Watercress - 145 gr.
Grape seed oil - 40 ml
Salt - 6 gr.
Freshly ground black pepper - 5 gr.
Cooking method
Bird breast soak in water. Drain with a napkin. Cut into slices.
Wash the melon. Cut lengthwise into 8 pieces.
Peel off. Remove seeds. Fresh pulp chop strips.
A few beautiful pieces put aside.
Pick hands mint and corn. Place in a pot.
Add melon slices.
Fry the fillet in butter until crusty. Add to container with ingredients.
Pour in the oil.
Salt
Pour out the pepper. Mix.
Put the pan on fire. To warm.
Pour out the cheese in small portions.
Fry the cheese until golden brown. Remove the spatula.
Put on napkins to remove excess fat.
Distribute the finished salad on a plate.
Top with parmesan chips.
Decorate the dish with melon slices.
Add cranberries and watercress.
Serve warm to preserve the taste and aroma of each component.
Chicken Breast Salad with Criticity Petit and Cheese
Ingredients
black olives - 280 g
chicken breast - 355 g
couscous petitim - 240 g
sprigs of parsley - 240 g
garlic cloves - 15 g
cheese - 75 g
onion - 90 g
capers - 22 g
olive oil - 60 ml
lemon juice - 22 ml
Allspice and black pepper - 10 pcs.
salt - 13 g
Cooking method
Bulb rid of husks. To cut in half.
Separate leaves from parsley stalks. Postpone.
Stems put in a saucepan with boiling water.
Add the halves of the bulbs.
Cook for 6 minutes.
Place chicken in a container.
Add salt.
Put pea peppers. Boil the mixture for 5 minutes.
Remove stew pan from heat.
To cover with a lid. Cool fillet in liquid.
Pour water into a separate container.
Salt
Pour couscous. Cook until ready about 10 minutes.
Drain the liquid.
Rinse couscous with running cold water. Put in a separate container.
Remove bones from olives.
Pulp cut into small pieces.
Chop the parsley leaves into large pieces.
Rinse capers. Finely chop.
Crush garlic with a knife.
Remove the scales. Skip peeled chives through the garlic.
Pour lemon juice and butter into a bowl. Mix the liquid mixture with a whisk.
Add olives.
Put garlic mass and capers there.
Add parsley.
Sprinkle with salt. Slightly pepper.
Aromatic dressing pour couscous. Leave for 40 minutes to soak the croup.
Chicken fillet cut into small cubes.
Add to hearty salad before use.
Serve the salad with chicken breast and cold cheese.
Warm salad with chicken breast, eggplant and cheese
Ingredients
rice - 175 g
chicken meat - 195 g
fresh eggplant - 80 g
sweet pepper - 110 g
bulb onion - 85 g
fresh greens - 120 g
sunflower oil - 46 ml
soy sauce - 35 ml
olive oil - 52 ml
Dijon mustard - to taste
lemon juice - 22 ml
salt - pinch
crushed black pepper peas - 8 g
cheese - 28 g
Cooking method
Heat the sunflower oil in the pan.
Pour there grains of rice. Lightly fry.
Add soy sauce.
Pour a glass of water.
Put spices. Stew under the lid until cooked.
Peel the onion. Finely chop.
In the skillet pour the remnants of vegetable oil.
Fry the onion slices.
Chicken cut into pieces. Add to the bow. Fry until ready.
Put the fried pieces on the dish.
Rinse the eggplants. Cut into strips. Pour into a saucepan. Fry.
Sweet peppers to get rid of the stalk. Cut the seeds. Grind pieces of rectangular shape.
Put in a saucepan to eggplant.
Pour the fried vegetables into a container of meat. Add rice Mix.
Chop finely greens. Sprinkle with salad greens.
Prepare dressing: mix lemon juice, butter and Dijon mustard.
Salt and pepper the salad. Dress up with sauce.
Sprinkle with cheese.
Serve the salad with chicken breast and cheese warm to keep the taste of the ingredients.
Salad with smoked chicken breast, green peas and cheese
Ingredients
Frozen green peas - 160 gr.
Cucumbers - 80 gr.
Green onion - 140 gr.
Chicken Eggs - 4 pcs.
Smoked Chicken Breast - 530 gr.
Salt - 2 pinches
Cheese - 75 gr.
Mayonnaise - 220 gr.
Cooking method
Chicken breast chop into small cubes. Put in a salad bowl.
Add fresh cucumbers, cut into slices of the same size.
Put the green peas in the saucepan. Pour warm water. Cook for 4 minutes.
Dip in ice water.
Drain the liquid.
Put the peas in a salad bowl to the chopped chicken fillet and cucumber.
Green onions cut into rings. Put to the ingredients.
Boil the eggs. Let them cool completely. Peel off the shell.
Chilled whites and yolks chop cubes. Leave 1 yolk to decorate the dish.
Transfer the crushed eggs to a salad bowl.
Stir products.
Put mayonnaise into the mixture. Sprinkle with salt. Mix.
Let it stand for 30 minutes in the refrigerator.
Grate the cheese. Sprinkle the cheese over the top layer of the dish.
Before serving, a delicious salad must be decorated with chopped yolk.
Lay out a pattern of pea.
Salad with chicken breast and cheese will be a great addition to the festive dinner.
Salad with chicken breast, pomegranate and cheese
Ingredients
potatoes - 480 g
chicken egg - 7 pieces
onion - 66 g
chicken breast meat - 300 g
walnuts - 125 g
pomegranate seeds - 24 g
mayonnaise - 480 g
vinegar - 22 ml
green onion feathers - 90 g
chopped dill - 30 g
salt - 6 g
beet - 225 g
cheese - 45 g
ground pepper - 9 g
Cooking method
Boil all vegetables except beets.
Put chicken breast in boiling water. Cook for 20 minutes. Remove and cool.
Cut peel from beets. Cut into pieces. Grind in a blender. Squeeze the juice. Discard residues.
Peel off cooled vegetables. Grate.
Onions rid of husks. Grind. Marinate in vinegar with black pepper.
Grind walnuts with a blender.
Lay out a plastic wrap on the work surface.
Put the potatoes. Distribute in the form of a square, so that the edges are even.
To ram Sprinkle with salt. Brush with mayonnaise.
From above to distribute pieces of boiled meat.
Put the pickled onions.
Grate 3 eggs. Spread over the top layer of lettuce.
Splash mayonnaise.
Sprinkle with chopped nuts.
Put pomegranate seeds on top.
Film with obsessed roll in roll.
Put in the fridge for an hour.
Remove food wrap.
Lay the mixture on the dish seam down.
From all sides, grease with mayonnaise.
Separate the whites from the yolks.
Squirrels grate on a grater.
Half of the product pour beet juice for staining in pink.
Let stand 10 minutes. Throw on gauze to glass fluid.
The rest of the crushed proteins sprinkle sides of the roll.
The painted ingredient put the strips obliquely.
Sprinkle with dill and onion.
Put the grated yolk in strips.
Cut cucumber figurines.
Decorate the salad in the form of loose confetti: sprinkle grains of pomegranate, corn and green peas.
Chicken Breast and Cheese Salad - Tricks and Tips
- Mayonnaise can be practically excluded from the recipe, adding only 2 of its spoons to the sour cream.
- The sauce can be replaced with yogurt without additives.
- Chicken breast and cheese couscous salad can be served hot as a main course. In this case, the couscous must be boiled not in water, but in chicken broth.
- Salad with chicken breast and cheese will be more satisfying if you fill it with a small portion of homemade mayonnaise. It is better to remove the skin from the chicken breast, because this part of the breast is very oily.
- Fresh peas can be replaced with frozen.
- Freshly cooked green peas must be placed in ice water to maintain color.
- If the salad with chicken breast and cheese is put in baskets of orange halves, the dish will look festive. The delicacy will have not only a unique taste, but also an original batch.
- Food film will help roll up the ingredients laid out in a roll. The film must be pushed back, and the roll wrapped up with this film one turn. The dish must be placed in the refrigerator so that the ingredients cool and the form is kept.
