Chicken meat salad
Description
Minimum effort — excellent result. You can bake, fry, or boil the chicken for the salad. I previously marinated the chicken in lemon marinade, so it developed a nice golden crust when fried. I'm using cherry tomatoes in the salad, but regular tomatoes work just as well if you don't have cherry ones. You can add other vegetables to the dish according to your taste and preference. Can be served immediately.
Instructions
- 1
Step 1
1. Pour boiling water over the lemon, then dry it off. Using a special knife, remove the zest (a grater can also be used).
- 2
Step 2
2. Into a bowl, add ¼ cup of lemon juice, olive oil, squeeze in garlic, add oregano, salt, black ground pepper, lemon zest, and mix with a fork.
- 3
Step 3
3. Remove the skin and bones from the chicken thighs, transfer to a sealed bag, and pour in half of the marinade. Mix well and knead the chicken in the bag, then refrigerate for 30 minutes.
- 4
Step 4
4. Meanwhile, I boil the pasta in salted water, then drain it in a colander.
- 5
Step 5
5. Heat the pan thoroughly and sear the marinated meat until it develops a golden-brown crust, then transfer it to a plate and let it cool.
- 6
Step 6
6. I cut the cooled meat into small cubes.
- 7
Step 7
7. Wash all the vegetables and herbs, cut the tomatoes, peppers, and cucumber into cubes of the same size, and finely chop the herbs.
- 8
Step 8
8. I put all the chopped ingredients and pasta into the salad bowl, then sprinkle with cheese.
- 9
Step 9
9. Pour the salad with the previously prepared dressing (the remaining half), season with salt and pepper to taste, and mix.