Chicken and bell pepper are a great combination that real gourmets will appreciate. Low-calorie skinless breast is usually added to salads, but red meat can also be used. The pepper gives the poultry a spicy flavor. Salad with chicken and vegetables is an independent dish, both for a daily meal and for a festive table. It can be served warm or cold.
Chicken salad with bell pepper
Rub the chicken breast with sea salt and freshly ground pepper (¼ teaspoon each), then put in a plastic bag and beat on both sides. Cut into thin strips and fry in a cast iron saucepan with a tablespoon of olive oil until tender. From time to time, you need to turn the meat over so that it is fried from all sides.
Rinse and dry fresh cucumber, green and red bell pepper (1 pc.). Remove the stalks, partitions with seeds from the pods. Chop the vegetables into strips. Peel half of the red onion and cut into thin half rings, then put in a separate bowl and squeeze the juice of half a lemon onto the onion.
Rinse, dry and finely chop 5-6 sprigs of fresh mint, then finely chop the leaves by hand or cut with a knife. Transfer the chicken, pepper, onion and cucumber to a deep salad bowl, salt and pepper to taste. Season with olive oil and garnish with chopped mint leaves. Can be served with capers and sauerkraut.
Chicken, pepper and carrot salad
Wash 200 grams of chicken fillet, dry and cut into bars. Fry in three tablespoons of refined vegetable oil until cooked. Wash, dry 200 grams of carrots and bell peppers.
Peel the pods from seeds and stalks, carrots - from the peel. Chop everything into strips, add a couple of crushed garlic cloves. Put meat, vegetables in a salad bowl, salt and pepper to taste, add a pinch of thyme. Season with three tablespoons of mayonnaise or sour cream. If you want a lighter, low-calorie salad, use vegetable oil as a dressing.
Spicy Chicken and Chili Salad
Hot food lovers can use chili instead of bell pepper. This recipe will require a couple of boiled chicken breasts. To cook meat deliciously, you need to pour salt water over it 40-45 minutes before cooking, then take it out and dry it. Then use a little culinary trick: stuff the breasts, that is, cut and put in each peeled garlic clove, 10 grams of fresh ginger root, cut into thin slices, a bunch of green onion feathers.
Pour the stuffed meat with cold water, boil and keep on low heat for half an hour. Then take out the chicken breasts, remove the garlic, onion and ginger, cut the meat into large slices.
Wash and dry herbs and vegetables:
- 4 fresh cucumbers;
- chili peppers;
- red onion;
- a bunch of basil;
- a bunch of parsley;
- a bunch of fresh mint;
- a peeled clove of garlic.
Cut the cucumbers lengthwise and peel them, then cut into slices. Chop the onion into thin rings, remove the seeds and stalk from the pepper, finely chop the pod. Free the greens from the stems and chop. Fry half a cup of peanuts in a dry frying pan and peel. Cool, grind a little with a mortar.
Stir all the ingredients of the salad, except for the chicken, add salt if necessary. Make the sauce. To do this, scroll through the blender:
- seedless chili pepper pod;
- a slice of fresh ginger;
- a clove of garlic;
- juice of two lemons;
- 30 grams of granulated sugar;
- 150 ml soy sauce;
- 2 tablespoons of fish sauce.
Season the salad with the mixture, put chicken pieces on top, salt and sprinkle with paprika to taste if necessary.
Chicken and bell pepper salad with eggs
Cut 300 grams of chicken into strips, add table salt and freshly ground pepper to taste. Fry in olive oil until tender, stirring regularly.
- Then wash and dry:
- a bunch of green onions;
- large fresh cucumber;
- yellow or red sweet pepper pod;
- 3-4 cherry tomatoes;
- 200 grams of Chinese cabbage.
Hard boil 4 chicken eggs or 6-7 quail eggs, cool, peel. Chop vegetables and herbs and mix with chicken, put in a salad bowl. For pouring, combine 2 tablespoons of mayonnaise with a tablespoon of soy sauce in a separate bowl, add crushed clove of garlic and salt to taste.
Season salad with the resulting mixture. Cut cherry tomatoes and eggs into halves, add salt and decorate the finished dish with them.
Chicken, pepper and pasta salad
Ordinary pasta, which is most often served as a side dish, can be a great addition to a salad. For this recipe, wash and dry all the vegetables and herbs that will be used for the salad. Peel and grate 2 large carrots, peel a couple of onion heads and cut into thin half rings. Mix the chopped food and pour it over:
- large lemon juice;
- a couple of tablespoons of soy sauce;
- 40 ml of heated vegetable oil.
Boil figured durum wheat pasta in salted water, discard in a colander. Cut the chicken breast into slices, then fry in vegetable oil, making high heat. Then reduce it to a minimum, add a little water and simmer the meat, covered, until tender. Peel and seed the bell pepper pod, cut into cubes of the same size and place with the chicken. Remove the lid and cook for 5 minutes. Salt everything to taste.
Cut half a cup of pitted olives into quarters. 6 hard-boiled quail eggs, peel and halve each. Stir all the ingredients of the salad, season with the marinade in which the chopped vegetables lay, sprinkle with chopped dill (1 bunch). The dish can be served warm or chilled.
Stewed Pepper, Tomato and Chicken Salad with Corn
In winter, a delicious chicken salad can be prepared from homemade products - frozen vegetables and corn. Before cooking, defrost 2 bell peppers and 2 tomatoes at room temperature, then cut into cubes. Soak the ear in boiling water for 20 minutes and cut off the grains. You can use frozen chopped vegetable mix and canned corn.
Wash the chicken breast, dry and cut into slices, then fry in a frying pan in refined vegetable oil until golden brown. Transfer the meat to a deep saucepan, cover with cold water, salt to taste and simmer under a lid over low heat for 1 hour.
In butter, where the breast was fried, sauté peeled, chopped vegetables:
- onion;
- 2 carrots;
- tomatoes;
- pepper.
When the excess vegetable juice has evaporated, add the corn and fry for another 5 minutes. Transfer the frying to the stewpan to the meat and simmer for 30 minutes. Mix everything, cool the prepared salad ingredients a little, put in a salad bowl and serve with fresh chopped dill and parsley.
Warm salad with chicken, sweet and hot peppers
For a spicy salad with a mixture of sweet and hot peppers, you will need 220 grams of chicken breast. It must be freed from the skin, rinsed thoroughly in running water and dried, then cut into thin strips across the fibers. Wash all vegetables for the salad in advance and let dry.
Wash the garlic slice and half a chili pepper pod and chop finely, then fry over high heat in olive oil for half a minute. Add the meat, stir the contents of the pan and sauté for 3 minutes over medium heat. Peel two sweet peppers of green and red colors of stalks and seeds, cut into strips, combine with chicken. Depending on what kind of pungency the dish needs to be obtained, peppers of different varieties change, you can take in different proportions.
Put chopped peeled tomato into the pan and keep on the stove for another 7 minutes, stirring occasionally. A minute before the end of cooking, add a tablespoon of chopped celery and cilantro. Turn off the stove, sprinkle vegetables and meat with a little sea salt. Serve the salad warm.
Smoked chicken and pepper salad with sesame seeds
Disassemble a bunch of green and red lettuce into leaves, rinse, dry and cut into pieces. Arrange on the bottom of the salad bowl. Pour a layer of sesame seeds into a separate bowl, roll 200 grams of smoked breast in seasoning. Cut the meat into thin strips.
Rinse and dry vegetables for salad:
- green pod of sweet pepper;
- red onion;
- cucumber;
- tomato.
Peel and chop the vegetables, then put on a lettuce and place the chicken and sesame seeds on top. Salt to taste, use olive oil as a dressing.
Chicken salad with mushrooms and bell pepper
Boil the chicken fillet in salted water until tender, remove, cool and pick into fibers. Sort a pound of mushrooms, cut into slices, pour cold water, add salt to taste and bring to a boil. Remove the foam, cook for 10-15 minutes and drain in a colander. Let cool at room temperature.
Wash, dry the bell pepper and a bunch of parsley. Remove the seeds from the pod. Pick the herbs with your hands, cut the pepper into thin strips. Stir all the ingredients of the salad, salt to taste and season with mayonnaise. Let it brew for 15-20 minutes before serving.
Chicken and pepper salad with beans
Wash and dry the bell pepper pod, a bunch of parsley. Boil chicken breast in salted water, cook 5 hard-boiled eggs. Remove from water, cool. Put a jar of red beans in their own juice in a colander.
Pepper to clear of seeds and partitions, remove the stalks and cut the fruit into equal cubes. Chop the parsley. Cut the eggs into slices, disassemble the chicken breast into fibers. Stir all the ingredients of the salad, season with salt and pepper to taste, season with freshly squeezed lemon juice and vegetable oil.
Red meat chicken salad with pepper and eggplant
Separate 300 grams of chicken from the bones and boil in salted water until tender. Remove from broth and cool, then cut into slices. Wash and dry a couple of eggplants, as well as carrots, bell peppers (1 pc.).
Peel off the peel of eggplants, chop the pulp and grate with coarse salt. Leave for 10-15 minutes, then rinse in a colander in running water. Chop all fruits and sauté them separately in vegetable oil in a frying pan until they are soft.
Spread the roast on flat plates to drain off excess fat. Combine meat, vegetables, eggplants, salt and season with lemon juice. Before serving, let it brew for half an hour, then sprinkle with chopped dill.
Chicken, pepper and pineapple salad
Wash 200 grams of skinless chicken fillet, add cold water and salt to taste. Boil until tender, remove from broth and cool. Then cut the meat into thin strips. Boil 4 eggs hard-boiled, allow to cool, peel and grate on a coarse grater. Combine with chicken.
Wash the large red bell pepper, remove the core and seeds, cut into strips. Grate 200 grams of hard cheese. Chop 100 grams of canned pineapple, mix with other salad ingredients. Salt everything to taste, season with sour cream.
Quick salad with chicken, pepper and green peas
Boil half a glass of rice in salted water until cooked, drain in a colander. Cut 300 grams of smoked chicken breast, as well as a pod of rinsed bell pepper without a core, cut into equal cubes. Open a jar of green peas, let the liquid drain. Stir all the ingredients of the salad.
Place a teaspoon of mustard in a separate bowl, add 3 tablespoons of olive oil, add table salt or sea salt and freshly ground pepper to taste. Season salad with the resulting mixture, stir everything well and serve with chopped fresh dill.
Puff chicken and pepper salad with croutons
Boil 200 grams of chicken breast in salted water, remove from the broth, cool and take apart into fibers. Peel 3 cloves of garlic, pass through a garlic press and mix with 4 tablespoons of mayonnaise. Wash and dry red bell peppers, fresh cucumber and tomato (1 pc.).
Put a layer of chicken in a deep salad bowl, smooth with a spoon, add a little salt to taste. Remove the seeds from the red bell pepper and chop into cubes of the same size. Mix with a tablespoon of mayonnaise with garlic, then put in a second layer in a salad bowl.
Cut the tomato into cubes, mix with a tablespoon of garlic mayonnaise and make the next layer of lettuce. Do the same manipulations with the cucumber. Put 100 grams of rye croutons on top and cover with a net of mayonnaise, then - with a fluffy cap of grated Parmesan (60-70 grams). Let the salad sit for 20-30 minutes before serving.
Chicken and Pepper Salad with Green Beans
Pour a pound of chicken fillet with cold water, salt, cook until tender. Take out the meat and let it cool, then cut into cubes. Wash and peel vegetables:
- 2-3 bell pepper pods;
- a glass of green beans;
- red onion;
- onion head;
- a couple of garlic cloves.
Trim the tails of green beans, chop, then sauté until soft in refined sunflower oil. Add chopped onions and peppers, fry for 5 minutes.
For the sauce, stir in a separate bowl:
- a couple of tablespoons of sunflower oil;
- a tablespoon of freshly squeezed lemon juice;
- 2 tablespoons chili sauce
- a teaspoon of paprika;
- a teaspoon of a mixture of red and black peppers;
- salt to taste;
- crushed garlic.
Add the resulting mixture to vegetables, mix everything and simmer over low heat for 5-6 minutes. Serve warm with fresh herbs.
