Refreshing salad

Name: Refreshing salad - Frusina G.
Ingredients: chicken breast 2 baked potatoes 2 carrots 1 small celery 2 bell peppers 1 green bell pepper A handful of drained corn Mustard Mayonnaise 2; 3 pickled cucumbers Lemon juice A few olives

Savory - Refreshing salad by Frusina G. - Recipia

Refreshing Chicken and Vegetable Salad Recipe Preparation time: 20 minutes Marinating time: 12 hours (ideal) Cooking time: 20 minutes Total: 12 hours and 40 minutes Servings: 4 Introduction: This refreshing salad with chicken breast and vegetables is perfect for warm days or as an appetizer at a festive meal. Combining the delicate flavors of chicken with the sweetness of vegetables, you get a dish full of freshness and flavor. I will show you step by step how to prepare this delicious salad and provide you with some useful tips to customize it to your taste. Ingredients: - 300 g chicken breast - 2 large potatoes - 2 carrots - 1 small celery - 2 bell peppers (red and green) - 1 green bell pepper - A handful of canned corn (about 150 g) - 2-3 pickles - 3-4 tablespoons of mayonnaise - 1-2 tablespoons of mustard - Juice from 1 lemon - A few olives (optional) - Salt and pepper to taste - Spices of choice (curry, paprika, vegeta) - Soy sauce Preparation: 1. Preparing the chicken: Start by preparing the chicken breast a day before making the salad. Cut the chicken breast into finger-sized strips. Place them in a bowl and add your favorite spices (curry, paprika, pepper, vegeta). Massage the meat well with soy sauce to enhance its flavor. Cover the bowl and let it sit in the fridge overnight to intensify the flavors. 2. Cooking the chicken: The next day, take the chicken out of the fridge and heat the grill. Cook the chicken strips on the grill for a few minutes on each side until they are golden and juicy. Do not leave them on the heat too long to avoid drying out. Once done, let them cool. 3. Preparing the vegetables: Meanwhile, prepare the vegetables. Peel the carrots and celery, then grate them on a large grater. Drizzle with a little lemon juice to prevent oxidation. Bake the potatoes in aluminum foil, sprinkled with a little salt and spices. They will bake evenly, and the aroma will be intensified. Once baked, let them cool, then cut them into cubes. 4. Chopping the vegetables: Dice the bell peppers and the green bell pepper, and you can cut the pickles into rounds or cubes, depending on your preference. 5. Assembling the salad: In a large bowl, combine the diced chicken, prepared vegetables (carrot, celery, potatoes, peppers, corn), and a few whole olives for added flavor. In another bowl, mix the mayonnaise with the mustard and lemon juice, adjusting the mustard quantity to your liking. Pour the dressing over the salad and mix well so that all ingredients are evenly coated. 6. Serving: The salad is served cold, with a sweet and sour taste, perfect for refreshing palates on warm days. It can be garnished with a few fresh parsley leaves or olives for a special touch. Useful tips: - You can also add other vegetables, such as fresh cucumbers or cherry tomatoes, to vary the texture and flavor. - If you want a lighter version, you can replace the mayonnaise with Greek yogurt for a lighter dressing. - The salad can be prepared a few hours before serving, allowing the flavors to blend perfectly. This refreshing chicken and vegetable salad recipe is easy to make, full of nutrients, and perfect for any occasion. Enjoy every bite!

Refreshing salad

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