Chicken breast salad

Colorful salad with chicken breast and fresh vegetables

This chicken breast salad is an excellent choice for a healthy lunch or a light dinner, packed with vitamins and savory flavors. Besides its attractive appearance, the combination of ingredients makes this recipe a versatile option that can be adapted to personal preferences. Moreover, it is perfect for warm days when you want something refreshing without spending too much time in the kitchen.

Total time: 1 hour
Preparation time: 30 minutes
Cooking time: 30 minutes
Number of servings: 4

Necessary ingredients:

- 1 chicken breast (approximately 300-400 g)
- 400 g mushrooms (champignon or any other preferred mushrooms)
- 350 g cherry tomatoes (or regular tomatoes)
- 1 head of lettuce (iceberg or romaine)
- A bunch of radishes
- 1 red bell pepper
- 1 yellow bell pepper
- 4 boiled eggs
- 100 g telemea cheese (or feta cheese)
- 150 g Greek yogurt
- Juice of 1 lemon
- Salt and pepper, to taste
- A bunch of fresh parsley
- A bunch of fresh dill
- 50 g olive oil
- 100 g butter

Preparation steps:

1. Preparing the chicken breast:
Start by boiling the chicken breast. Place it in a pot with cold water, add a little salt, and let it boil over medium heat for about 20-25 minutes, or until fully cooked. Once boiled, remove it from the water and let it cool, then cut it into cubes.

2. Preparing the vegetables:
- Wash the radishes well and cut them into quarters.
- The cherry tomatoes can be halved or left whole, depending on preference.
- Remove the seeds from the bell peppers and cut them into thin strips lengthwise.
- Wash the lettuce, dry it well (you can use a salad spinner), and tear it into larger pieces.

3. Preparing the mushrooms:
Clean the mushrooms and slice them. In a pan, melt the butter and add the mushrooms. Season with salt and pepper and let them sauté for 5-7 minutes until golden and fragrant. Once the mushrooms are ready, remove the pan from heat.

4. Assembling the salad:
In a large bowl, combine the diced chicken breast, sautéed mushrooms, radishes, tomatoes, bell peppers, and lettuce. Gently mix to combine the ingredients.

5. Adding the eggs and cheese:
Slice the boiled eggs and cube the telemea cheese. Add them to the salad bowl and mix again carefully.

6. Preparing the dressing:
In a small bowl, mix the Greek yogurt with olive oil, lemon juice, salt, pepper, chopped parsley, and dill. This dressing will give the salad a fresh and aromatic taste.

7. Serving:
Pour the dressing over the salad and mix well. You can garnish the salad with a few leaves of parsley or dill for a more attractive appearance.

Serving suggestions:
The salad can be served immediately, but it is even more delicious if you let it chill in the refrigerator for about 30 minutes to allow the flavors to meld. It pairs perfectly with a slice of toasted bread or even a serving of basmati rice for a more substantial meal.

Nutritional benefits:
This salad is rich in protein due to the chicken breast and eggs, providing a consistent intake of essential nutrients. Fresh vegetables bring vitamins, minerals, and antioxidants, while Greek yogurt adds a boost of probiotics, beneficial for digestion. A serving of salad has approximately 450-500 calories, depending on the exact quantities used.

Frequently asked questions:
- Can I use other types of meat? Absolutely! This salad is delicious with turkey, duck, or even canned tuna.
- Can I add other vegetables? Yes, you can experiment with grated carrots, cucumbers, or even corn.
- How can I make the salad spicier? You can add a bit of hot pepper sauce or chili flakes for a spicier taste.

Variations:
If you want a vegetarian salad, you can replace the chicken breast with fried tofu or tempeh. Also, for a different taste, you can try adding some nuts or roasted seeds for extra crunch.

This chicken breast salad recipe is not only tasty but also a true explosion of colors and flavors, perfect to be enjoyed at any time of the year. So, don't hesitate to try it and adapt it to your liking!