Marinated chicken breast salad with barbecue sauce

Name: Marinated chicken breast salad with barbecue sauce
Ingredients: For the marinade: 400 g diced tomatoes in their own juice; 1 tablespoon sweet chili sauce; 1 tablespoon mustard; 1 tablespoon ketchup; 2 tablespoons Worcestershire sauce; 2 tablespoons honey; 2 tablespoons oil; finely chopped red onion; salt; pepper; 400 g chicken breast. Other ingredients: 250 g cherry tomatoes; 1 small red onion; 1 long cucumber or 2-3 small cucumbers; a few fresh basil leaves; 1 tablespoon red wine vinegar; 1 tablespoon olive oil; salt; croutons.

Diverse - Marinated chicken breast salad with barbecue sauce by Sabina I. - Recipia

Chicken Breast Salad with Marinade and Barbecue Sauce *An explosion of flavors that embraces summer!* Preparation time: 20 minutes Marinating time: 1 hour Cooking time: 20 minutes Total: 1 hour and 40 minutes Servings: 4 *Are you dreaming of a salad that combines the juiciness of chicken with the freshness of vegetables? This chicken breast salad with marinade and barbecue sauce is exactly what you are looking for! Easy to prepare, full of intense flavors, and perfect for hot days, this recipe will quickly become a favorite on your menu. Let's start the culinary adventure!* Ingredients you need: *For the marinade:* - 400 g diced tomatoes in their juice — adds a note of acidity and sweetness - 1 tablespoon sweet chili sauce — for a touch of spiciness - 1 tablespoon mustard — enriches the flavors - 1 tablespoon ketchup — a classic that is a must-have - 2 tablespoons Worcestershire sauce — a secret ingredient that makes a difference - 2 tablespoons honey — for natural sweetness - 2 tablespoons olive oil — to bind the ingredients - 1 small red onion, finely chopped — adds a crunchy texture - Salt and pepper, to taste - 400 g chicken breast — the base of this salad *For the salad:* - 250 g cherry tomatoes — sweet and colorful - 1 small red onion — for an extra flavor - 1 long cucumber or 2-3 small cucumbers — fresh and refreshing - A few fresh basil leaves — for freshness - 1 tablespoon red wine vinegar — to enhance the flavors - 1 tablespoon olive oil — for a fine dressing - Salt, to taste - Croutons — for an extra crunch Preparing the marinade: 1. Start by preparing the marinade. In a skillet, add the olive oil and heat it over medium heat. When it's hot, add the finely chopped red onion and sauté for about 1 minute until it becomes translucent. 2. Add the diced tomatoes in their juice, sweet chili sauce, mustard, ketchup, Worcestershire sauce, honey, salt, and pepper. Mix all the ingredients well, then reduce the heat and let it simmer on low heat for 10-15 minutes, stirring occasionally. The sauce should reduce by half and become a softer paste. 3. Once the sauce has cooled, transfer it to a blender and blend until it becomes a smooth paste. Marinating the chicken: 4. In a bowl or a container with a lid, place the chicken breast, washed and cut into medium strips. Pour the blended sauce over the meat, mixing slightly to coat evenly. Cover the bowl and let it sit in the refrigerator for at least 1 hour (ideally 2 hours) for the flavors to penetrate the meat. 5. The remaining sauce can be stored in the refrigerator for other dishes, with a shelf life of up to 2 weeks. It is perfect for sandwiches or as a sauce for other meats. Cooking the chicken: 6. After marinating, take the chicken breast out of the refrigerator. Preheat the grill to high heat. Place the chicken strips on the grill and cook for 5-7 minutes on each side or until they are golden brown and have a crispy crust. It is essential not to flip them too often to allow a delicious crust to form. 7. Once the chicken is cooked, transfer it to a baking dish, add 2-3 tablespoons of water on top to keep the meat moist, and cover with aluminum foil. Let it bake at 200°C for 8-10 minutes to cook evenly. Preparing the vegetables: 8. Meanwhile, prepare the vegetables for the salad. Cut the cherry tomatoes in half, the cucumber into seedless cubes, and finely chop the red onion. Place all the vegetables in a large bowl. 9. Add the chopped fresh basil leaves, red wine vinegar, olive oil, and salt. Mix well to combine the flavors. Assembling the salad: 10. Once the chicken is cooked, cut it into smaller strips and add it over the vegetables in the bowl. Gently mix to combine the ingredients. 11. Serve the salad with flavored croutons or toasted bread on the side. A drizzle of barbecue sauce can add an extra flavor boost! Practical tips and variations: - *For an even more intense flavor*, you can experiment with spices like smoked paprika or cumin in the marinade. - *If you prefer a cold salad*, let the chicken cool completely after cooking before adding it to the salad. - *Vary the vegetables* by using red or yellow bell peppers, grated carrots, or avocado for a different texture and taste. - You can add an additional protein source, such as black beans or chickpeas, to make the salad more filling. Nutritional information: This salad is not only delicious but also nutritious. Chicken breast is an excellent source of lean protein, and the vegetables provide a rich supply of vitamins, minerals, and fiber. A serving contains approximately 400 calories, making it an ideal choice for a healthy lunch or light dinner. Conclusion This chicken breast salad with marinade and barbecue sauce is perfect for serving at lunch or dinner, but also as a picnic or barbecue choice. Its rich flavors and crunchy texture make it irresistible! I hope you enjoy this recipe and try it in various variations. Bon appétit!

Category: Diverse Author: Sabina I. Views: 1 Date: 07.10.2024

Facebook Pinterest

Diverse - Marinated chicken breast salad with barbecue sauce by Sabina I. - Recipia 1

Diverse - Marinated chicken breast salad with barbecue sauce by Sabina I. - Recipia 2

Categories