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Grilled chicken salad

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761
Kitchen European
Calorie content 132.3 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 8.2 gr.
Fats * 12.2 g
Carbohydrates* 5.9 gr.
* per 100 gr. product
Grilled chicken salad
Content

Perfect combination of grilled chicken with crispy lettuce, juicy tomatoes and spicy sauce. Bright and appetizing colors and amazing taste of this salad will delight you and desire to enjoy this taste as often as possible.

Ingredients

Cooking process

step 1 out of 8
We wash the chicken fillet under water, dry it with a paper towel. We spread it on a cutting board and beat off a little on both sides. Then rub with spices: mix salt, pepper, paprika, dry dill and parsley. Rub the fillets on both sides and leave for 15 minutes.
step 2 out of 8
Preheat the grill pan. Lubricate it with olive oil and spread the chicken fillet on it. Fry for 5-7 minutes on each side.
step 3 out of 8
Turn off the pan, leave the chicken fillet on the grill and cover with foil on top, leave for 10 minutes. At this time, put the quail eggs in a saucepan, fill with water and boil for 3-5 minutes. When ready, drain the hot water, fill the eggs with cold water and leave for 2 minutes. After the eggs have cooled down, we peel them from the shell.
step 4 out of 8
We wash the tomatoes and cut them into rings and slices. It is best to take tomatoes of different colors - we will get a bright color scheme.
step 5 out of 8
We wash the lettuce leaves, dry them on a towel, then tear them with our hands into large pieces. Put the salad on a large plate.
step 6 out of 8
Prepare the sauce in a small bowl: mix mayonnaise, sour cream, lemon juice and mustard. Add a little dried dill, salt and mix well with a whisk until smooth. We put the sauce in a plastic bag or a pastry bag, cut a corner and make a mesh of the sauce on the lettuce leaves.
step 7 out of 8
Put tomatoes and quail eggs cut in halves on lettuce leaves. Peel the onion, rinse and chop half of the onion into thin half rings. Put the onion in the salad.
step 8 out of 8
Remove the chicken fillet from the grill, cut into slices and place on top of the vegetables. Rub the cheese on a fine grater and sprinkle the salad on top. We serve salad on the table. Transfer the rest of the sauce to the saucepan and serve it on the table too. It is better to season the salad just before serving so that the vegetables retain their freshness and do not run out. Garlic croutons are perfect for the salad. Bon Appetit!

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