There are many recipes for salads, both vegetable and meat ingredients. Among warm light snacks, salads with boiled chicken meat are most often found. It is easy to digest, less high in calories than other types of this product, and is in perfect harmony with other components of salads.
Delicious boiled chicken salad
There is nothing difficult in preparing a warm salad with chicken, cabbage and pine nuts. This dish turns out to be quite tasty even for those who are not at all fond of cooking and do not spend a lot of time at the stove.
To prepare this snack, you need to take the following ingredients:
- 400 grams of chicken breast;
- 1 can of canned mushrooms (honey agarics are possible);
- 4 boiled eggs;
- 200 grams of white cabbage;
- 50 grams of pine nuts;
- 1 stalk of leeks;
- 50 grams of olive oil;
- ½ lemon;
- 50 grams of Dutch cheese;
- cumin;
- greens.
Cooking a warm salad with chicken, mushrooms and cabbage
Chicken breast must be washed, placed in a pot of water and boiled. If desired, you can add salt to the meat during cooking. Put the finished breast, cool slightly and divide into pieces. Place the slices in a large salad bowl.
Place eggs in a saucepan with water and cook until tender, then cool until they cool completely. Cut the cooled eggs into half rings and put in a salad bowl with chicken.
Rinse the white cabbage, dry it, chop it into strips as thin as possible and add to the other ingredients. Remove the canned mushrooms from the jar, cut the very large ones into pieces and put in a salad bowl. Mix all ingredients gently.
Shredded cabbage should be wrinkled a little with your hands. This will make it softer and more juicy.
Lightly fry the pine nut kernels in a frying pan and immediately put in a salad. Top with the onion and greens dressing, stir the salad again. On a fine grater, grate hard Dutch cheese and sprinkle the chicken salad with it on top.
Preparing a dressing for a warm salad
Now you should start preparing the dressing for the warm chicken salad. To do this, remove the top hard layer of leeks, rinse, dry with a napkin and cut into small rings. Pour olive oil into the pan and heat over low heat. Put the leeks in a skillet and fry until golden brown.
Instead of olive oil, you can use corn oil, sunflower oil, or mustard oil for toasting onions.
Squeeze the juice of half a lemon directly into the hot onion. Add parsley and caraway seeds to this composition, mix and put the prepared dressing in a hot state in a salad.
