Layered salads with chicken and peppers

Step-by-step cooking recipe

Prepare all the ingredients needed to prepare the salad.

Cut the chicken fillet into thin strips, place in a deep plate, add soy sauce, ground black pepper and leave to marinate for 20 minutes.

Fry the marinated chicken fillet in olive oil until golden brown, about 5-7 minutes on each side.

While the fillet is frying, cut the bell pepper into arbitrary pieces and fry it in the oil remaining after frying the fillet for 5 minutes, stirring constantly.

We begin to form the salad.

Wash and dry the lettuce leaves and place them on a flat dish.

Cut the tomatoes into slices; if you use cherry tomatoes, just cut them in half, place the tomatoes on top of the lettuce leaves and lightly salt them.

Place pieces of fried bell pepper on top of the tomatoes.

Place warm pieces of chicken on top of the vegetables.

Drizzle the salad with olive oil, sprinkle with sesame seeds and serve warm.

Warm salad with chicken, peppers and tomatoes is ready!

This Red Pepper Chicken Salad with Dressing is different from your average salad. In Italy this salad is called "Pollo Forte", which means "strong chicken". The name comes from the color of the bell pepper. The salad has a beautiful appearance thanks to the brightness of the colorful ingredients: red, green and yellow peppers, cherry tomatoes and black olives. This is a great dish for a picnic in the park or somewhere under the hot sun.

A surprisingly tasty combination of vegetables makes a fantastic base for this hearty spring salad. The peppers give it a wonderful crunch. The chicken absorbs the sauce and spices.

Everyone loves chicken salad in different ways: ground and finely chopped, with large pieces and small strips, with the addition of onions, nuts and any number of other ingredients. In countless chicken salad combinations, this recipe is one of the “best.” You can use the steps and ingredients as a base, since the salad is very versatile in taste and therefore you can experiment with ingredients or sauces: add avocado or sour cream.

The salad is also a great idea to use up leftover chicken from the main dish.

Warm salad “Ode to Quinoa”

Ingredients:

quinoa, shrimp, garlic, cherry tomatoes, balsamic vinegar, soy sauce, dried basil, olive oil.

Quinoa (quinoa, a very healthy grain, rice substitute, has a wonderful nutty taste), boil (you will need one glass of quinoa and two glasses of water) Heat the olive oil, add balsamic vinegar, soy sauce and dried basil. Fry the garlic cloves in this, then add the shrimp, previously peeled. While the shrimp are frying, prepare the tomatoes and cut them into halves. Combine all the ingredients together and you will get a delicious and healthy warm salad.

The original presentation of the salad always brings surprise and close attention to those who want to taste it. The hot salad is served in a Parmesan cheese basket. To make a cheese basket you need: grate (hard) cheese and spread in a thin layer on baking paper, put in the oven for 12-15 minutes. Place the still hot pancake on the glass, this way you will get a cheese basket. You will also need to prepare the salad: chicken liver, wild mushrooms, caramelized onions, iceberg lettuce in mustard dressing.

Preparation:

Salt and pepper the liver and fry. Put butter, onion in a frying pan, add salt and sugar, fry. Add liver, balsamic vinegar, grain mustard, stir and heat, add fried wild mushrooms. Place in a cheese basket. Serve the dish, you can serve it with salad.

You will need:

chicken breast - 1 pc., large eggplant - 1 pc., tomatoes - 2-3 pcs., tangerine slices - 3-4 onions - 1 pc., garlic - 2 cloves, olive oil - 2 tbsp. spoons, lemon juice - 1 tbsp. spoon, salt to taste, Provençal herbs to taste.

Cooking method:

Wash the eggplants, peel them and cut into large cubes. Sprinkle with salt, stir and let stand for 30 minutes. During this time, the bitterness will disappear from the eggplants. Wash and dry the chicken breast. Remove seeds and skin. Cut into cubes the same way as eggplants. Heat vegetable oil in a frying pan and add chicken pieces. Fry until golden brown. Peel, wash and coarsely chop the onion. Drain the released juice from the eggplants, rinse them under running water and dry. Fry in a separate pan with oil and onion. Cool slightly. Wash the tomatoes, dry and cut into cubes. Mix chicken, eggplant, tomatoes and tangerine slices in a salad bowl. Add lemon juice, olive oil and herbs de Provence. Stir and let sit for 2 hours. Or serve immediately!

For this salad you will need:

bell pepper, shrimp, leek, olive oil + 1 tsp.
a spoonful of lemon juice, champignons, prunes, a little vegetable oil for frying the champignons. Preparation:
fry the champignons cut into slices in a frying pan, immediately add leeks, washed, pitted prunes, shrimp, simmer everything together a little and add sweet pepper at the end. Salt and pepper to taste. Place on a plate and drizzle with olive oil and lemon. Serve warm.

Ingredients:

champignons, chicken liver, fresh cucumbers, tomatoes, sunflower oil for frying, soy sauce for dressing, allspice, garlic, a little sour cream.

Tear the lettuce leaves and place on a plate, put fresh cucumber and tomato cut into cubes on top, add herbs (green onions, parsley). Sprinkle everything with soy sauce, sprinkle with a mixture of allspice. Cut 3-4 champignons into strips. Cut chicken liver (about 500 g) into small pieces. Pour sunflower oil into a frying pan, heat it, add 1 clove of garlic (mash first) and heat for about 30 seconds so that the garlic gives off the smell, then discard the garlic. Fry the champignons (about 5 minutes), then add the liver and fry, stirring, for another 5 minutes. Salt and pepper to taste. At the end of frying, add half a teaspoon of mustard and 2-3 tablespoons of sour cream. Mix everything well and let it boil. Then remove from heat. Place the still hot liver on top of the vegetables. Serve without waiting for it to cool.

Tender chicken liver in milk, pear slices and nuts, this is an incredibly tasty combination. Be sure to try it, you will notice that each ingredient reveals itself in a new way, complementing the fresh notes and taste of the other. Together it is incredibly delicious. Let's prepare a chicken liver salad with pears Ingredients:

2 bunches of spinach or lettuce, 150-200 gr.
chicken liver, 1 medium-sized pear, 100 gr. Roquefort cheese, or maybe Feta, a handful of pine nuts or walnuts For dressing:
3 tbsp.
l. olive oil, 1/3 tsp. Worcestershire sauce, 1/3 tsp. lemon juice or wine vinegar, 1/3 tsp. soy sauce, flour, salt, pepper, milk. Cooking instructions:
Wash the chicken liver, cut into small strips and cover with milk. Cut the pear into cubes and place in a container. Tear the lettuce or spinach there. Drain the milk, salt and pepper the liver, then sprinkle with flour. Fry it over low heat for min. 15 (don't forget to turn over). When the liver has cooled slightly, transfer it to a container with the pear and salad. Make the sauce, season the salad with it and stir. Cut the cheese into small cubes, add a handful of nuts and mix everything carefully again.

Hot salads have completely different taste qualities; this does not mean that they are prepared only in winter to warm the body. Any hot salad will please not only the male half of the population, but will also delight women who love quick and satisfying food. Warm salads will decorate any dinner party, family lunch, holiday table; they will become a full-fledged dish on any table, which will satisfy, surprise, and satisfy even the most picky food gourmets. The combination of freshly prepared meat ingredients with lettuce, any greens, tomatoes, cucumbers, greens and legumes is satisfying and energetically valuable. Usually taken - chicken liver or fillet, duck breasts, slices, baked beef tongue or fried small slices of veal. And in vegetarian warm salads, the hot ingredients are baked eggplants, peppers, pumpkin, fennel tubers, celery, parsnips, sautéed onions or carrots, fried champignons, oyster mushrooms, and chanterelles. Salads based on boiled potatoes (still hot), boiled quail eggs. A great option is legumes. Green beans, red and white, boiled lentils, heated green peas. Warm salads came to us from Eastern cuisine, but our citizens also loved them. If you have already enjoyed a hot salad in a restaurant once and remember it with a special feeling, then do not put off your desires, just prepare a similar salad in your kitchen and be sure that you will get no worse. And our recipes will help you with this.

An almost instant snack that you can make in your kitchen is a warm salad with chicken and bell pepper. The dish is not only juicy and tasty, but also very attractive to look at. You can use not only chicken fillet, but also another type of chicken meat, cut for example from legs. If meat is not available at all, then replace it with liver and chicken hearts. Choose colorful bell peppers that are brightly colored.

Salad “Snow Maiden with bell pepper and chicken”

Incredibly delicious Chinese cabbage salad with chicken.

Ingredients:

Chicken fillet – 300 g
Onion - 2 pcs.
Red pepper - 1 pc.
Yellow pepper - 1 pc.
Cabbage (Chinese) - 1/2 pcs.
Green onion
Sour cream - 2 tbsp.
Mustard - 1 tbsp.
Soy sauce - 1 tsp.
Garlic - 2 teeth.
Salt
Black pepper

Preparation:

Cut the chicken into cubes. Place in a wide dish.

Chop the pepper and add to the chicken.

Cut the onion into half rings and add to the salad.

Chop the cabbage and add to the rest of the ingredients. Mix the salad.

Place all ingredients for the sauce in a small container, close the lid and shake.

Place the salad on a flat dish, pour over the sauce and sprinkle with green onions.

Recipe one: warm salad with chicken and potatoes in mustard-yogurt dressing

Prepare the sauce in advance so that it infuses a little. To do this, mix 100 g of unsweetened yogurt (can be replaced with low-fat mayonnaise), 1 incomplete tbsp. l. ready-made tart mustard and 5-6 large sprigs of fresh parsley. Boil young potatoes (4-5 medium tubers) whole. Chop chicken fillet (without veins) (200 g) into slices, fry in a hot thick-walled frying pan, adding 1 tbsp to the mixture. a full spoon of unsalted butter and any vegetable oil. Place the first layer of fresh green curly or watercress leaves on a wide dish. Tomatoes (2 fresh fleshy fruits) cut into slices. Place them on top of the salad in a second layer. After quickly removing the skin, divide the hot potatoes into large pieces. Then mix it with the dressing and immediately place a third layer on top of the tomatoes. Remove the chicken pieces from the pan with a slotted spoon and place on the potatoes. Garnish the salad with 1 tbsp. l. fried nuts. Serve hot.

Spicy chicken salad with bell pepper

You can serve the salad with warm tortillas, or try the salad mixture as a sandwich filling.

Ingredients:

Olive oil – ½ cup
Lime juice – 1/3 cup
Chili powder – 2 teaspoons
Garlic – 2 teaspoons
Ground cumin – 1 teaspoon
Chicken (chopped) – 4 cups
Red bell pepper (chopped) – 1 pc.
Onion – 3/4 cup
Cilantro – 3/4 cup
Chili – 1 tablespoon
Chopped lettuce (leaves) – 4 cups
Tomatoes (chopped) – 2 pcs.

Preparation:

Whisk first 5 ingredients in a large bowl to combine. Mix with chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. Add lettuce leaves. Garnish with tomatoes and serve.

Salad “Pleasure” with chicken and bell pepper

The name fully justifies not only the taste of the salad, but also its cost: Preparing the dish is economical in both time and money.

Ingredients:

Chicken fillet (boiled) – 1 pc.
Red bell pepper – 1 pc.
Canned pineapples – 0.5 cans
Apple – 1 pc.
Mayonnaise - to taste

Grilled salad with chicken and bell peppers

This is a rich and nutritious salad that can easily be a meal on its own.

Ingredients:

Corn – 4 pcs.
Bulgarian red pepper – 1 pc.
Bulgarian yellow pepper – 1 pc.
Chili – ¼ pcs.
Oregano – ¼ tbsp.
Onion – 1 pc.
Cream – 3 tbsp.
Sherry – 1 tbsp.
Black pepper – 1/ tsp.
Salt
Garlic – 2 cloves
Grilled chicken meat – 300 g

Preparation:

Heat grill over medium heat.

Place corn on grill grate and cook for 20 minutes.

Place peppers on grill grate and cook 4 minutes on each side.

Place sliced onion slices on the grill and cook for 3 minutes.

Cut out the corn kernels.

Combine onion, sherry, chili, cream, oregano, black pepper, salt and garlic in a large bowl. Add peppers and corn; mix carefully. Carefully place the chicken on top. Serve warm.

Hot salad with chicken liver and oranges

This salad is served hot, as they say, piping hot. Its main ingredient is oranges. I also prepared the same dish with tangerines and kiwi. It turned out very tasty and unusual. You can also add a little orange zest, grated on a fine grater, to the salad. It will add an amazing fresh aroma and taste to the dish. Only if you add it, be sure to wash the oranges well with hot water.

300 gr. chicken liver;
1 large orange;
2 onions;
a large bunch of green lettuce;
1 tsp. Sahara;
½ tsp. salt;
1 tsp. vinegar;
any spices you wish.

Wash the orange well and remove the peel. Carefully cut off all the white skin and divide it into slices. Remove the white film from each slice. Cut the pulp into pieces with a sharp knife.

Cut the onion into rings and fry until soft in a small amount of oil. Add sugar, salt and vinegar, mix well and simmer for a couple more minutes until the sugar is completely dissolved and the onions are caramelized.

Cut the prepared raw liver into pieces, season with spices and mix.

Fry it over high heat for 2-3 minutes on each side.

Now let's prepare the dressing. Mix orange juice with vinegar, honey, salt, pepper and starch. Mix well and heat in the microwave or in a water bath until slightly thickened.

Pour vegetable oil into the sauce and mix everything again.

We tear the lettuce leaves with our hands and place them on a plate. We put the liver on them, an orange, caramelized onions on it and pour the dressing over everything.

Chicken salad with tomatoes and bell peppers

This salad can be prepared for any guest on any occasion, since the ingredients are very versatile and therefore you can’t help but like the salad.

Ingredients:

Chicken fillet (boiled) – 150 g
Tomato – 1 pc.
Bell pepper – 0.5 pcs.
Onion – 0.5 pcs.
Yolk – 1 pc.
Salt, black pepper
Parsley
Mayonnaise – 2 tsp.
Sour cream – 1 tsp.

Preparation:

Cut peppers, onions, tomatoes and chicken into slices or strips.

Mix mayonnaise, yolk, spices, chopped parsley and sour cream.

Mix ingredients with sauce and serve.

Combo salad with chicken and bell pepper

A great summer salad combo: grilled chicken breasts, red peppers and onions tossed with a spicy balsamic vinaigrette and arugula.

Ingredients:

Balsamic vinegar – 2 tbsp.
Olive oil – 7 tbsp
Garlic – 1 clove
Dijon mustard – 1 tsp.
Salt – ½ tsp.
Sugar – ½ tsp.
Ground black pepper – ¼ tsp.
Red pepper – 2 pcs.
Yellow pepper – 2 pcs.
Red onion – 1 pc.
Chicken breasts – 1 kg
Salt – ¼ tsp.
Black pepper – ¼ tsp.
Tomatoes – 300 g
Arugula – 1 sprig

Preparation:

In a serving bowl, whisk together all the sauce ingredients: balsamic vinegar, salt, sugar, mustard, two tablespoons of olive oil, garlic and spices.

Cut each pepper in half and core it. Toss pepper and onion slices with 3 teaspoons oil.

Slice the chicken breasts and toss with a tablespoon of butter. Sprinkle with salt and pepper.

Place the chicken on the grill and cook over medium heat for 12 to 15 minutes.

Transfer the onions and peppers to the same grill. Cook onion about 15 minutes or until golden, turning occasionally; Cook pepper for 18 to 20 minutes.

When the onions and peppers are cooked, remove them to a plate.

When the pepper is cooked, wrap it in foil and let it steam at room temperature for 10 minutes.

Slice the chicken breast.

Slice the pepper thinly. Combine peppers, chicken, onions, tomatoes, and arugula in bowl with sauce; mix carefully.

Quick salad with chicken, peppers and green peas

Boil half a glass of rice in salted water until tender, drain in a colander. Cut 300 grams of smoked chicken breast, as well as a washed, cored bell pepper into equal cubes. Open the can of green peas and let the liquid drain. Mix all salad ingredients.

Place a teaspoon of mustard in a separate bowl, pour in 3 tablespoons of olive oil, add table or sea salt and freshly ground pepper to taste. Season the salad with the resulting mixture, mix everything well and serve with chopped fresh dill.