Baked chicken salads
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Very delicious and satisfying salads. Especially we liked that bell pepper is baked not fresh. I prepared these salads not once and tried with iceberg salad, and with salads form our garden (salads, rucola, sorrel). Every time it was perfect! And depending on vegetables amount you can prepare this salads for 6 or for 3 people. It’s up to you 🙂
Baked chicken salads
Time needed:
Yields: 4 servings
Calories: 180 kcal / serving
Ingredients:
- 1 head lettuce
- 3-4 tomatoes
- 2-3 short stem cucumbers
- 1/2 red onion (I used handful of chopped green onion)
- 1 red bell pepper
- 1 chicken breast
- seasoning (salt, peppers, curry, etc.)
- 3-4 tbsps. mayonnaise
- 1-2 tbsps. water
- 1 clove garlic
- oil for frying
Directions:
- Cut chicken breast into stripes, season with seasonings and some oil. Mix and let marinate.
- Cut salads, put them on a plate. On top put cut tomatoes, cucumbers and onion.
- Cut bell pepper into stripes and fry in a little bit of oil. When bell pepper will be soft, take it out and put it on salads. Then in the same oil fry chicken from all sides, while inside it will be white. Put chicken on salads too.
- In a bowl mix mayonnaise, water, oil from the pan and crushed garlic. If needed season with salt and peppers. Pour sauce over the salads and serve while chicken is warm.
- Enjoy!
Source: Neringos blogas
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These salads are so easy to prepare, that you just have to make them for your lunch in the office or for a light dinner. By the way, chicken breast boils very quickly – just boil water with seasonings, put chicken breast and boil for 10 minutes. And that’s all. So you see, even with chicken breast boiling these salads are super quickly made.
