Hot chicken salad
Description
Minimum effort — excellent result. What side dish can you serve with it? In my opinion, this is a completely standalone dish that doesn't need any additions. The only problem is that you need to prepare this hot salad in large quantities (it gets eaten up very quickly). You can serve it right away.
Instructions
- 1
Step 1
We cut the chicken fillet into small pieces; longer strips will look nicer in the salad.
- 2
Step 2
Now fry them in a pan until a light crust forms. Place the chicken pieces on a hot skillet. This same searing method is also perfect for Caesar salad.
- 3
Step 3
For the salad, it's better to use a young zucchini. Or even better, a regular zucchini. Cut it in half. Then, making cuts with a knife, use a spoon to remove the center with the seeds. We end up with a sort of half-circle or crescent shape.
- 4
Step 4
Slice the zucchini into rounds and place them in a frying pan to sauté in olive oil.
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Step 5
Now take the sweet pepper. It's best if the pepper is red. Cut it into triangles. This will look very beautiful in the salad. There will be not only a color contrast (white, green, and red), but also a geometric contrast (strips, semicircle, triangle). It will be simply great.
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Step 6
Add pepper to the zucchini and continue frying, stirring constantly. To the vegetables, add finely chopped garlic.
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Step 7
And now add the chicken (sliced and fried fillet) to the vegetables. Continue frying everything together until the chicken is fully cooked and the vegetables are partially cooked. There's an interesting way to check if the chicken is done: press the area between your thumb and index finger, then press the chicken—the firmness should be the same. The vegetables should develop a light crust. They shouldn't become too soft—that's good and correct.
- 8
Step 8
When the chicken is ready, add the chopped arugula to the salad. I've really grown to love this green. Before, I only saw it in supermarkets, and it was very expensive. But once I realized that growing it is just as "difficult" as growing dill, arugula has been in every one of my salads all summer long.
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Step 9
Rucola is simply combined with the salad in two or three quick motions, so the vegetables become one. It should not be sautéed. Rucola must remain completely fresh in the salad. Season the hot salad with salt, add ground black pepper and ground coriander.
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Step 10
Now we need a sauce. I prepared the sauce for the hot chicken salad while the vegetables and chicken were frying. But I'll show the sauce preparation process at the end. Pour 100 ml of wine into a hot skillet. I have a special, very small skillet for this purpose. You can use the simplest wine.
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Step 11
Squeeze the juice from half a lemon.
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Step 12
In a separate container, mix 2 tablespoons of flour and 100 ml of dry white wine. Stir well until a smooth, lump-free mixture is obtained.
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Step 13
Now add the flour and wine mixture to the hot wine with lemon in the pan and start stirring, cooking over the lowest heat until thickened. This results in a light, smooth mixture. The sauce is very delicious!!! Delicate with a slight tang. In fact, if you season it with salt, this sauce can be used as an accompaniment to meat, pasta, or fish. Simple and delightful.
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Step 14
Pour the sauce over our salad and remove it from the heat. Since my sauce was already prepared during the vegetable frying stage, everything turned out smoothly—neither the vegetables nor the chicken were overcooked or cooled down. There's no need to garnish the hot chicken salad; it looks very bright and appetizing as it is. Now it's one of my favorite salads.