What appetizer should you cook to combine lightness and satiety? Make a chicken breast salad. Put the puff version with rice, mushrooms and cheese on the festive table. Eat a dish with mozzarella and vegetables instead of lunch, and you will combine business with pleasure, pamper yourself with the taste and without adding centimeters at the waist.
Chicken Breast Puff Salad
Ingredients:
- 1 boiled and smoked chicken breast;
- 50 g of white rice;
- 2 chicken eggs;
- 150 g of pickled mushrooms;
- 100 g of hard cheese;
- 80 g of mayonnaise;
- salt (for cooking rice);
- 20 g of parsley.
Rinse the rice, put it in a saucepan, cover with salted water in a 2: 1 ratio, bring to a boil and cook until all the liquid is absorbed. Place it on a flat plate to cool down quickly. Cook the hard-boiled eggs on the second burner in 8-9 minutes, peel and chop into cubes. Chop the mushrooms finely.
Remove the skin from the breast, remove the bone and cartilage, if any, and chop the meat with a knife. Grate the cheese on a coarse grater. Collect chicken salad on one large platter or serving plates using a metal ring for aesthetics or simply cut from a 2 liter plastic bottle. Lay the food in even layers of uniform thickness, thinly smearing each with mayonnaise, in this order: rice, half poultry, 1/2 serving of cheese, mushrooms, chicken and cheese shavings again. Cover the salad with egg crumbs and chopped herbs.
Light "Caesar": salad with chicken breast, mozzarella and croutons
Ingredients:
- 200 g of boiled chicken breast;
- 200 g of mozzarella balls;
- 100 g romaine lettuce;
- 2 bell peppers;
- 100 g pitted olives;
- 4 slices of white loaf;
- 30 ml of olive oil;
- salt;
For the sauce:
- 40 ml of red wine vinegar;
- 80 ml of olive oil;
- 2 tsp mustard;
- 1 tsp Sahara;
- a pinch of ground black pepper;
- 1/3 tsp salt.
Cut the crusts from the bread slices, dice them, drizzle with olive oil, add a little salt and bake until crisp at 180oC. Stir them a couple of times until they are evenly browned and golden brown. Also place a baking sheet or ovenproof dish with bell peppers in the oven for 15 minutes. Then remove the skin from the vegetables, remove the stalk with seeds and chop the pulp. Combine the vinegar with mustard, salt, sugar and black pepper. Whisk the mixture with a whisk and slowly pour the olive oil into the mixture.
Cut the skinless chicken into strips and place in a salad bowl with the mozzarella balls. Drizzle half the dressing over the two products and let sit for 10 minutes. Then add lettuce leaves there, having previously torn them with your hands, strips of peppers, whole fruits or halves of olives and the rest of the sauce. Stir everything and let stand for half an hour so that all the ingredients of the dish are well saturated. Sprinkle croutons on the salad just before serving, so they don't get wet.
