There are a lot of recipes for warm salads, so choosing one to your taste will not be difficult. The chicken and green bean salad recipe below is one of the most popular options. Legumes with meat are a great and satisfying base for a warm salad.
Ingredients:
- 150 g of chicken meat;
- 150 g green beans;
- 30 g of cheese in a "pigtail";
- 1 medium-sized carrot;
- 1 onion;
- 1 large tomato;
- 2 cloves of garlic;
- 1 tablespoon each soy sauce, lemon juice, olive oil;
- to taste lettuce leaves, sunflower seeds.
Preparation:
- Rinse the green beans, cut off the "tails" from the pods, cut into pieces of approximately the same size. Boil water in a saucepan, add salt, add chopped beans. Cook for 7-10 minutes until cooked through. Pour water with beans into a sieve, excess liquid should drain.
- Take a large onion, peel, cut into thin half rings. Fry in a skillet with olive oil, cook until golden brown.
- Choose large carrots, peel them off with a peeler and cut into thin sticks. Attach to the onion in a skillet and fry until the carrot strips are tender.
- Chicken meat can be from any part of the chicken (breast, legs, etc.), pre-cook it: boil or bake in the oven, as desired.
- Cut the finished meat into arbitrary small pieces. Cut a large fleshy tomato into strips.
- Disassemble smoked cheese in a "pigtail" into strings and cut into long sticks. This cheese will add a special piquancy to the salad.
- In a salad bowl, mix boiled green beans with fried carrots and onions, add chopped chicken, add tomato straws and cheese strings.
- Combine olive oil, soy sauce and freshly squeezed lemon juice in a mug.
- Chop a clove of garlic and add to the liquid mixture in a mug.
- Pour the resulting dressing over the salad, mix the ingredients thoroughly and let it soak for a few minutes.
- Serve the dish on lettuce leaves in a plate, sprinkle with peeled and fried sunflower seeds on top.
