Chicken and croutons salad
Description
Minimum effort — excellent result. We'll boil the chicken for the salad in advance, although you can also bake it. You can replace the salad mix with regular lettuce leaves or napa cabbage. Fresh vegetables will definitely add brightness and appeal to the salad, while we'll make the croutons ourselves. Add the croutons to the salad right before serving to keep them crispy and prevent sogginess. If you're preparing a healthy (PP) salad, you can substitute the mayonnaise with sour cream or yogurt, or use homemade mayonnaise. The salad is ready to be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the chicken in advance for 40 minutes, then let it cool in the broth—this will make the meat more tender and juicy.
- 2
Step 2
Cut the loaf into small cubes. Heat a frying pan and grease it with vegetable oil, add the pieces of loaf, and fry for 4-5 minutes over low heat, stirring. Season the croutons with salt and pepper to taste.
- 3
Step 3
Place the salad mix on a portion plate.
- 4
Step 4
Cut the chicken fillet into medium-sized pieces or break it into chunks by hand, then place on the salad.
- 5
Step 5
Rinse the tomatoes and cucumbers, dry them, cut into small pieces, and add to the salad.
- 6
Step 6
Lightly drizzle the salad with mayonnaise, sprinkle with salt, pepper, and sesame seeds.
- 7
Step 7
Before serving, add croutons to the salad and serve immediately.
- 8
Step 8
Enjoy your meal!