Chicken breast salad with carrot, corn, and celery

Name: Chicken breast salad with carrot, corn, and celery - Floriana A.
Ingredients: 1 boneless chicken breast; 1 carrot; 10 whole canned mushrooms; 1 celery; 1 small can of corn; 4; 5 pickled cucumbers; 1 hard; boiled egg yolk; 1 raw egg yolk; 1 tablespoon mustard; 1 teaspoon dried parsley; oil; salt; pepper

Savory - Chicken breast salad with carrot, corn, and celery by Floriana A. - Recipia

Chicken breast salad with carrot, corn, and celery After holidays filled with traditional delights, we all feel the need for lighter and healthier dishes. Today, I propose a recipe for chicken breast salad with carrot, corn, and celery, a delicious, nutritious, and refreshing combination. This salad is perfect as an appetizer or even as a main course, especially on warm days. Let's get to work! Preparation time: 20 minutes Cooking time: 20 minutes Total time: 40 minutes Servings: 4 Ingredients: - 1 boneless chicken breast (approximately 300-400 g) - 1 large carrot - 10 whole canned mushrooms - 1 celery (approximately 200 g) - 1 small can of corn (approximately 300 g) - 4-5 pickles - 1 hard-boiled egg yolk - 1 raw egg yolk - 1 tablespoon mustard - 1 teaspoon dried parsley - Oil (approximately 150 ml) - Salt and pepper to taste Preparation: 1. Preparing the ingredients: Start by washing the chicken breast and cutting it into 4 pieces. This will help with even cooking. The carrot should be peeled, washed, and cut in half. This step not only makes the carrot easier to cook but also maintains its crunchy texture. 2. Boiling: In a pot, bring water to a boil and add the chicken pieces, carrot, then sprinkle a little salt, pepper, and dried parsley to add flavor. When the water starts to boil, reduce the heat and let the ingredients simmer on low for 15 minutes. 3. Adding the mushrooms: After 15 minutes, add the canned mushrooms, which have a delicate flavor and add a pleasant contrast to the other ingredients. Let everything simmer for another 5 minutes. 4. Cooling: Once cooked, drain the ingredients and let them cool. It is important to keep the broth, as it can be used as a base for a delicious soup or for frying other dishes. 5. Preparing the vegetables: Meanwhile, clean and wash the celery, then grate it using a large grater. This technique will help release the vegetable's natural juices, adding a fresh flavor to your salad. The pickles should be sliced thinly, bringing a note of acidity. 6. Cutting the ingredients: Cut the boiled carrot into suitable slices, and the chicken breast into small cubes. It is essential that all ingredients are cut evenly to ensure a balanced distribution of flavors. 7. Assembling the salad: In a large bowl, combine all the chopped ingredients: chicken breast, carrot, celery, mushrooms, pickles, and drained corn. This vibrant mix not only looks good but also offers a palette of flavors that complement each other perfectly. 8. Preparing the mayonnaise: In a small bowl, prepare the mayonnaise. Add the strained hard-boiled egg yolk, raw egg yolk, and mustard. Mix on low speed, gradually drizzling in the oil. This technique is important for emulsifying the ingredients. A well-made mayonnaise will add a pleasant creaminess to the salad. 9. Finalizing: Once you have achieved the desired consistency of the mayonnaise, add it to the prepared salad. Gently mix using a wooden spoon, so the ingredients combine evenly. Finally, season with salt and pepper to taste. 10. Cooling: It is recommended to let the salad chill for about 15-20 minutes before serving. This will allow the flavors to meld and make the salad even tastier. Serving suggestions: You can serve this salad on a bed of fresh green leaves, such as lettuce or arugula. Additionally, a slice of toasted bread or a fresh baguette can be perfect accompaniments. Useful tips: - If you want to enrich the salad, you can add some nuts or toasted seeds for an extra crunch. - You can make a vegetarian version of this salad by substituting the chicken breast with tofu or cooked chickpeas. - For an even more intense flavor, you can add a few drops of lemon juice or balsamic vinegar to the mayonnaise. Nutritional values (per serving): - Calories: approximately 350 kcal - Proteins: 30 g - Fats: 20 g - Carbohydrates: 18 g Frequently asked questions: 1. Can I replace chicken breast with another type of meat? Yes, you can use turkey or even fish, but the cooking time may vary. 2. Is the salad suitable for diets? Yes, due to the fresh ingredients and low-calorie content, it is an excellent choice for a balanced diet. 3. Can I keep the salad for the next day? Yes, the salad can be stored in the refrigerator in an airtight container, but it is recommended not to add the mayonnaise until just before serving to maintain the texture. This chicken breast salad with carrot, corn, and celery is not only a simple recipe but also an explosion of flavors and colors, perfect for bringing a touch of freshness to your meals. Enjoy!

Chicken breast salad with carrot, corn, and celery

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