Hot chicken salads. How to make hot chicken breast salad. Hot cod salad: recipe

When the usual vegetable appetizers and the usual Olivier/vinaigrettes get boring, I want to present my guests something new and unusual. Hot chicken salad is a dish that can surprise even the most picky gourmets, but we are accustomed to the fact that the appetizer should be cold. But warm dishes are also delicious, they just need to be cooked immediately before serving so that they do not have time to cool down, so if you are ready for this, try it!

The world's most popular hot chicken salad

Ingredients

— 200 g + -
— 4 things. medium size + -
- 2 pcs. + -
Lettuce leaves - 1 bunch + -
— 70 g + -
Hulled seeds- taste + -
- 2 tbsp. l. + -
- 2 tbsp. l. + -
- 2 tbsp. l. + -
Any seasonings - to taste + -
- taste + -
- for frying + -

How to make a hot salad with chicken breast

They say that the recipe for this dish was told by one of the chefs of a fashionable restaurant located in the historical district of St. Petersburg. Whether this is really true or just a legend is not so important, because the main thing is the result. And it turns out simply amazing!

Since the dish should be warm, we will do the chicken last, and start with the vegetables. First, wash and dry all the vegetable components, and then cut them: cucumbers into half circles, tomatoes into slices, and shred lettuce leaves like cabbage.
Cut the hard cheese into thin, thin slices using a special knife.
Let's prepare the dressing in advance: mix honey with lemon juice and olive oil, add a little salt and any seasonings (Provencal herbs will be especially good).

If we took very thick honey, in which there is a spoon, melt it in the microwave so that the sauce for the hot salad is homogeneous.

Now we take portion plates, put lettuce leaves on each of them, and then vegetables. We don’t touch the cheese yet - we’ll use it to decorate the top of the appetizer.
Now let's get to the chicken. Cut the washed and dried chicken fillet into long pieces of medium thickness and fry in vegetable oil until cooked in a heated frying pan. Immediately after frying, you can place the chicken pieces on a paper towel to allow excess fat to drip off, but this is not necessary.

Place the warm chicken on plates on top of the vegetables, place thin slices of cheese on top, pour over the dressing and take the dish out to the guests, watching their delight.

Thai hot chicken salad recipe

A warm, aromatic and tasty salad with chicken breast, bright vegetables and fresh herbs will be a worthy table decoration for a romantic dinner. Although it will take a long time to prepare it, the result will be simply divine!

Ingredients

Chicken fillet – 300 g;
Purple salad onion – 1 pc.;
Bell pepper – 1 pc.;
Carrots – 1 pc.;
Cherry tomatoes – 8 pcs.;
White cabbage – 50 g;
Hot pepper – 0.5 pcs.;
Lettuce leaves – 4 pcs.;
Garlic – 2 cloves;
Fresh cilantro - 4 sprigs;
Sesame seeds – 1 tbsp. l.
Ground ginger – 1 tsp;
Soy sauce – 3 tbsp. l.;
Sweet chili sauce – 1 tsp;
Sesame oil – 1 tbsp. l.;
Lemon juice – 1 tbsp. l.;
Sugar – 1 tsp;

Prepare a warm salad with chicken fillet according to a Thai recipe

Marinate chicken in a spicy marinade

Wash the chicken, dry it, cut it into elongated slices, no more than a centimeter wide.
Make the marinade: mix sesame oil, lemon juice, chili and soy sauces, as well as sugar - mix everything well.
Place the chicken pieces in the marinade and leave them for half an hour to soak in the flavors.

Preparing vegetables for hot chicken salad

While the poultry meat is marinating, wash and prepare the vegetables: cut the purple onion into half rings, grate three carrots for Korean salads, cut the cabbage into large square pieces, cut the cherry tomatoes in half or into four parts, chop the bell pepper into strips, finely chop the garlic and hot pepper with a knife. .
We wash the lettuce leaves, let the water drain and place them on a large dish or serving plates if you are serving the salad for several people at once.

Fry poultry meat with vegetables in a frying pan

Now take a deep frying pan (wok or saucepan), put it on the fire and pour in vegetable oil. When it warms up, throw in the chicken pieces and fry them for about three minutes.
Now add some salt to the chicken, add ground ginger, purple onion, garlic and hot pepper. Fry everything together over medium heat for another couple of minutes, stirring constantly.
Now it’s the turn of the bell pepper: add it to the pan and fry for another minute.
Carrots will go next with the chicken and vegetables. Together with it, fry the dish for another minute.

Finally, add the cherry tomatoes and cabbage, fry the mixture for another minute, adding a little salt if desired.

It is important not to overcook our future salad so that the vegetables remain crispy. Therefore, after frying with cabbage and tomatoes, remove the pan from the heat and let the meat and vegetable mixture stand for about five minutes.

Place the salad on a plate and serve

While the salad is cooling, finely chop the cilantro, and then transfer the meat and vegetables from the pan directly onto the lettuce leaves.
Sprinkle the top of the appetizer with chopped cilantro and sesame seeds. Serve immediately while the salad is still warm.

Unusual hot salad with chicken, mushrooms and vegetables

This wonderful salad is very easy to prepare, even a novice housewife can handle it. But this does not mean that they cannot surprise their guests and household members.

Bright pieces of bell pepper and green beans will give the appetizer an appetizing appearance, fresh champignons will give a light mushroom aroma, and pieces of chicken combined with soy sauce will create a special piquancy.

Ingredients

Chicken breast fillet – 250 g;
Fresh champignons – 300 g;
Bell pepper (red, orange or yellow) – 1 pc. big size;
Green beans – 150 g;
Lettuce – 1 bunch;
Sesame seeds – 1 tbsp. l.;
Soy sauce – 3 tbsp. l.;
Hot red pepper (ground) - to taste;
Salt - to taste;
Vegetable oil - for frying.

Create an original warm salad with mushrooms and chicken step by step

Cut the washed and dried chicken into medium-sized cubes, pour in soy sauce and leave to marinate for half an hour in the refrigerator.
While the meat is marinating, cut the washed champignons into large pieces, bell peppers into strips, and simply cut the bean pods in half.
Wash the lettuce, separate it into leaves and place on serving plates.
Now we take out the chicken, heat the vegetable oil in a frying pan and fry the poultry pieces in it until cooked, i.e. until a beautiful golden crust forms. We don’t add salt, as the soy sauce has already made our chicken salty!
At the same time as the chicken, fry the champignons in a separate dry frying pan. And when the water leaves them, add vegetable oil and salt, then fry them until cooked - usually this takes about ten minutes.
Remove the chicken pieces and mushrooms from the pan and place them on a paper napkin to drain off excess oil without making our salad too greasy.
Since the appetizer should be served warm, we take the next step very quickly: take a frying pan with bean pods and fry these vegetables in a frying pan in vegetable oil for about five minutes.
Now we transfer the chicken with mushrooms onto lettuce leaves, place the fried vegetables on top, sprinkle the dish with sesame seeds and serve.

Hot chicken salad goes well with a glass of cold lemonade, slices of white bread, garlic croutons and, of course, wine.

Enjoy your meal!

Chicken and vegetables are an ideal combination not only for a salad, but also for a main dish. Therefore, just imagine what a delicious snack we could come up with for you!

Diet recipe

Prepare a light salad with chicken and vegetables:

Rinse the meat, dry it and immediately cut off all unnecessary fat;
Pour oil into a frying pan, heat it and place the chicken in it;
Fry it, stirring, until cooked;
After this, transfer to napkins, add salt and let cool;
Wash the cucumbers, cut into thin rings;
Rinse the tomatoes, remove the stems and chop coarsely;
Wash the pepper too, peel the inside and cut into bars;
Place tomatoes, cucumbers and peppers in a salad bowl;
Salt the ingredients and add cheese, cut into large cubes;
Stir and place pieces of meat on top;
Open the olives, drain the brine and place the berries on top;
Drizzle the salad with olive oil and sprinkle with dried oregano.

Salad with chicken and fresh vegetables with mayonnaise

2 large fillets;
10 g parsley;
340 g mozzarella;
2 pinches of chili;
3 cucumbers;
40 ml mayonnaise;
3 tomatoes;
2 pieces of garlic.

Time: 50 min.

Calories: 117.

Cooking:

Warm salad with chicken, sesame seeds and vegetables

40 ml soy sauce;
5 g sugar;
15 ml sesame oil;
5 ml sweet chili sauce;
15 ml lemon juice;
1 onion;
280 g chicken fillet;
2 pieces of garlic;
30 ml oil;
5 g ginger;
4 branches of cilantro;
1 bell pepper;
15 g sesame seeds;
1 carrot;
½ chili;
8 pcs cherry;
50 g cabbage.

Time: 50 min.

Calories: 108.

Component processing:

Wash the chicken, cut off all the membranes from it and dry the product;
Cut it into strips and place in a bowl;
Pour in soy sauce, sesame oil, sweet chili sauce, lemon juice and add sugar;
Mix everything thoroughly and leave to marinate for at least thirty minutes;
Peel the onion, rinse it and cut into feathers;
Remove the husks from the garlic and chop it with a garlic clove;
Cut off the peel of the carrot and grate it;
Wash the cabbage, chop it finely;
Rinse the pepper, cut out the center and coarsely chop the vegetable;
Wash the tomato too, cut out the green part and coarsely chop the fruit;
Wash the chili, cut out the seeds and chop the pulp very finely;
Heat a frying pan with oil and place the meat in it;
Fry it for five minutes, add salt and ginger;
After this, add the ingredients with onion, garlic and hot chili;
Cook for two minutes without ceasing to stir the ingredients;
Next, add bell pepper and cook for another minute;
Let the carrots follow the peppers and also cook for just a minute;
Add cabbage and tomatoes, salt the salad and remove from heat;
Place on a plate and sprinkle with toasted sesame seeds;
Rinse the cilantro, chop it and sprinkle on the salad.

Hot salad with chicken and vegetables

5 ml balsamic vinegar;
270 g chicken meat;
40 ml olive oil;
½ bell pepper;
15 ml soy sauce;
1 tomato;
15 g sesame seeds.

Time: 40 min.

Calories: 201.

How to work with products:

Wash bright fleshy peppers, cut out membranes and seeds;
Cut the edible part into strips;
Rinse the tomato, cut out the green stuff and cut the vegetable into rings;
Wash the fillet, trim off the fat and dry the meat with napkins;
Cut it into small strips and place in a bowl;
Pour in soy sauce, stir and leave to marinate for a quarter of an hour;
Pour oil into a frying pan, heat it and place the chicken in it;
Stir-fry for about five minutes and then add pepper;
Cook the ingredients for the same amount of time, stirring;
Place tomato rings in a salad bowl, place peppers and meat on top;
Drizzle it with oil and balsamic vinegar, sprinkle with sesame seeds.

Recipe for salad with chicken, vegetables and mushrooms

1 potato tuber;
2 eggs;
340 g chicken fillet;
15 ml lemon juice;
70 g butter;
30 ml balsamic vinegar;
1 zucchini;
120 g pickled mushrooms;
150 g asparagus;
2 artichokes.

Time: 50 min.

Calories: 101.

Cooking:

Rinse the meat, clean it and dry it without fail;
Place on a cutting board and cut into small slices;
Place a piece of butter in a frying pan and let it melt;
Place the fillet and fry it until golden brown, remembering to stir occasionally;
At the end of cooking, add a little black pepper and salt;
Wash potatoes, asparagus, zucchini and artichokes thoroughly;
Steam vegetables, peel them;
After this, the components can be crushed into any shape;
Open the mushrooms, pour off the marinade and cut them into halves, quarters or leave whole - it all depends on the size of the mushrooms;
Finally, mix the chicken with mushrooms, artichokes, potatoes, zucchini and asparagus;
Pour citrus juice and balsamic vinegar into a saucepan;
Mix everything well and put on the stove to bring to a boil;
Divide the eggs and beat them separately;
Then start pouring the yolks into the saucepan, without ceasing to beat the mass;
Pour the remaining butter from the chicken into the sauce, whisk again;
Lastly, add the whites into the sauce, which also need to be beaten first;
Pour the prepared sauce over the salad and serve it to the table.

How to cook salad with garlic dressing

10 ml soy sauce;
230 g chicken meat;
5 g Dijon mustard;
20 ml oil;
½ bunch of lettuce;
1 piece of garlic;
1 tomato;
60 ml olive oil;
1 onion;
140 g mozzarella.

Time: 30 min.

Calories: 192.

Cooking:

Rinse the chicken meat, dry it with dry cloths and place on a cutting board;
Rub the fillet with black pepper and a little salt;
Pour oil into a frying pan, heat it and put chicken fillet in it;
Fry it until cooked on both sides;
Wash the lettuce leaves thoroughly, tear them into small pieces and pour into a salad bowl;
Wash the tomato, cut it into slices, then in half and place on the salad;
Peel the onion, rinse it and cut into rings;
Place on top of tomatoes while awaiting other ingredients;
Remove the cheese from the brine, chop it coarsely and place it again on a dish;
Cut the chicken into slices and place on the surface of the salad;
Peel the garlic and crush it with a garlic press directly into the oil;
Add both mustard and soy sauce and then stir;
Pour the resulting dressing over the salad and serve.

To keep the chicken juicy, when boiling it, you need to cool it in the broth and only remove it after it has cooled. This will keep the meat juicy, and the dish will become much tastier. If you fry meat, then a golden brown crust will be enough. Then close the lid and fry until done.

We used a specific type of cheese in several salads. It is important to remember that you can replace it with your favorite variety to make the dish even tastier and more appetizing.

When you buy pickled mushrooms, be sure to study the composition, or better yet, take the packaging where the contents are visible. Recently, we have often been sold Chinese mushrooms under the guise of our favorite champignons.

Easy and quick salads with chicken and vegetables are in your hands today. We offered you all the most delicious things we knew. Take advantage of our knowledge as soon as possible.

Ingredients:

chicken fillet – 300 g
zucchini – 1 piece
sweet pepper – 1 piece (large)
garlic – 2 cloves
rucola – 50 g
dry white wine – 200 ml
flour – 2 tbsp
lemon – ½ piece
ground black pepper – 1/3 teaspoon
chopped coriander – 1/3 teaspoon
olive oil for frying

I only learned about hot salads when I started running a culinary website. I learned and fell in love with this very tasty dish. The specificity of hot salads is that the vegetables (or almost all the ingredients) are lightly fried or boiled and dressed with some kind of sauce.

Today we have hot chicken salad from master chef Roman Gershuni.

We cut the chicken fillet into small pieces; long ones will look prettier in the salad.

Now fry them in a frying pan until a light crust forms. Place the chicken pieces in a hot frying pan. Exactly the same roast

It is better to take young zucchini for salad. Or better yet, zucchini. Cut it into 2 halves.

And then, having cut it with a knife, take out the middle with the seeds with a spoon.

We ended up with a semicircle-crescent moon.

Cut the zucchini into rings and place in a frying pan to fry in olive oil.

Now let's take the sweet pepper. Ideally the pepper should be red. Cut it into triangles. It will look very nice in a salad. There will be not only color contrast (white, green and white), but also geometric contrast (stripes, semicircle, triangle). It will be just great.

Add the pepper to the zucchini and continue to fry, stirring constantly. You also need to add finely chopped garlic to the vegetables.

And remove it from the fire. Since my sauce was ready at the stage of frying the vegetables, everything worked out consistently and the vegetables and chicken were not overcooked or cooled.

There is no need to decorate a hot chicken salad.

Text: Evgenia Bagma

Do you think that a salad cannot be an independent dish? It means you just haven’t tried warm chicken salad yet. One serving of this salad can replace an entire meal. Are you afraid of not getting enough salad? Add a side dish in the form of rice or pasta - and you definitely won’t leave the table hungry.

The secret of warm chicken salad

Hot dishes whet your appetite better than cold ones and also fill you up faster. This also applies to warm salad with chicken. This salad can be seasoned with vegetable oil or a special sauce or filling, but rarely with sour cream, since it can melt from the heat. You can use as ingredients in a warm chicken salad those that can be heat-treated - these are vegetables (eggplant, zucchini, green beans), seafood, pasta, mushrooms.... You can also add fresh vegetables to a ready-made warm chicken salad or greens. This salad is best served hot or slightly cooled; when cold, it will lose some of its taste and aroma.

Warm salad with chicken - recipes

Warm salad with chicken and asparagus.

Ingredients: 1 chicken breast, 1 head of purple cabbage (radicchio), 8 asparagus stalks, 3 sun-dried tomatoes, 1 clove of garlic, 3 tbsp. olive oil, 1 tbsp. raspberry vinegar, ½ tsp. brown sugar, ¼ tsp. freshly ground black pepper, ¼ tsp. sea salt.

Preparation: cut the chicken into thin strips, finely chop the garlic, cut each asparagus stalk into 3 parts, fry the chicken in 1 tbsp. olive oil, mix the remaining oil, vinegar, sugar, salt and pepper, cut the tomatoes into strips, separate the cabbage into leaves, remove the rough stems, arrange the leaves on a plate, top with chicken, asparagus and tomatoes, pour the dressing over everything.

Warm salad with chicken, mushrooms and pineapples.

Ingredients: 500g chicken fillet, 200g champignons, 4 eggs, 1 can of canned pineapple, 2 tbsp. olive oil, 30g mayonnaise, salt.

Preparation: cut the mushrooms into 4 parts, cut the boiled chicken fillet and boiled eggs into cubes, fry the mushrooms in oil for 20 minutes, cut the pineapple rings into 6 parts, combine the ingredients, season with mayonnaise.

Warm salad with chicken, green beans and cherry tomatoes.

Ingredients: 250g chicken fillet, 70g green beans, 100g lettuce, 140g cherry tomatoes, 2 tsp. mustard, 6g roasted sesame seeds, 2tsp. lemon juice, 10g grated lemon zest, 1 clove garlic, 2g grated ginger, 50g olive oil, 20g balsamic vinegar, 20g sugar, ½ tsp. thyme, salt.

Ingredients: Mix olive oil, mustard, thyme, lemon juice, lemon zest, grated ginger and minced garlic in a bowl. Place sugar in a saucepan, add vinegar, simmer for 20 minutes over low heat, avoiding the formation of caramel. Whip the dressing with a blender, tear the salad with your hands, cut the tomatoes. Cut the chicken into strips, fry in olive oil, add salt, add beans, fry for another 5 minutes, stirring continuously. Add the chicken and beans to the tomatoes, pour in the dressing, stir, add salt, before serving, add the balsamic glaze and stir again. Sprinkle with sesame seeds.

Do you want to add variety and piquancy to your table from your already favorite products? Try making a warm salad with chicken - it’s hard to remain indifferent to it.

Not all salads are snacks. Some of them, due to their richness in various dressings and the presence of quite high-calorie ingredients, can easily replace full-fledged main courses. For example, a warm chicken salad, presented in this article in several versions, amazes the imagination with its unusualness. It is this property that makes the dish very original.

Features of preparing salad

What are the main secrets to obtaining this dish? With completely different technologies for preparing individual components, it is worth paying attention to two features present in all salads.

The presence of green products, vegetables or herbs in the dish. Chicken fillet is quite dry in its properties. Therefore, to obtain a harmonious taste, you need to refresh the dish with some other product with nutritional characteristics. Typically, salads contain, for example, green onions, cabbage, lettuce leaves as one of the ingredients,
Selection of gas station. Warm salad sauce is almost always prepared from aromatic seasonings, sour juices and oil. Combining dairy-based products with hot meat ingredients is not recommended. When heated, not only the consistency of, for example, sour cream can change, but also its taste characteristics due to possible separation into whey and curds.

Recipe one: warm salad with chicken and potatoes in mustard-yogurt dressing

Prepare the sauce in advance so that it infuses a little. To do this, mix 100 g of unsweetened yogurt (can be replaced with low-fat mayonnaise), 1 incomplete tbsp. l. ready-made tart mustard and 5-6 large sprigs of fresh parsley. Boil young potatoes (4-5 medium tubers) whole. Chop chicken fillet (without veins) (200 g) into slices, fry in a hot thick-walled frying pan, adding 1 tbsp to the mixture. a full spoon of unsalted butter and any vegetable oil. Place the first layer of fresh green curly or watercress leaves on a wide dish. Tomatoes (2 fresh fleshy fruits) cut into slices. Place them on top of the salad in a second layer. After quickly removing the skin, divide the hot potatoes into large pieces. Then mix it with the dressing and immediately place a third layer on top of the tomatoes. Remove the chicken pieces from the pan with a slotted spoon and place on the potatoes. Garnish the salad with 1 tbsp. l. fried nuts. Serve hot.

Combination with green peas and lemon dressing in the second recipe

Peel potatoes (5-6 medium pieces), cut into small pieces and mix with 2 tbsp. l. mayonnaise, ½ tsp. coarse salt, ¼ ts. l. ground hot pepper of any kind, bake in the oven until browned. Boil chicken fillet (200 g) until cooked and immediately cut into thin long pieces across the grain. Frozen whole green peas (1, pour boiling water and place in a colander to drain. Mix hot fried potatoes, warm chicken and pour in 2 tablespoons of any oil and freshly squeezed lemon juice. After steeping for a few minutes, under the lid, add warm peas, 3 tbsp with a top of chopped green onions.Add salt to the dish if necessary. If desired, you can add a little prepared mustard to the dressing. Serve the warm salad with chicken immediately, sprinkled with chopped parsley or dill.

Third cooking method: with pasta and soy-sesame sauce

Boil medium-sized pasta (100 g) until tender. To prevent products from losing their shape, it is better to use products made from durum wheat containing an egg base. Drain them in a colander without rinsing and cover with a lid to keep warm. Chop chicken breast (150 g) into strips and pour soy sauce (2 full tablespoons) for about 15 minutes. Then, after removing from the dressing, quickly fry them in a hot frying pan in 2 tbsp. full liters any vegetable oil. After removing the meat pieces with a slotted spoon, mix the fillet with the pasta. Add a large bunch to the mixture, tearing it into pieces with your hands. Season with 1 full tbsp. l. soy sauce, into which you first add 1 tsp. sugar, ½ tsp. table salt, a pinch of sesame seeds and ground pepper (any) to taste. Serve garnished with toasted almonds.

The fourth recipe for warm chicken salad with cabbage and mushrooms

Finely chop a large onion and 2 large cloves of garlic and sauté over low heat in unsalted butter (2 tablespoons). Peel 200 g of mushrooms (champignons are best) and chop into slices. Place them in a frying pan and add heat. After the liquid has evaporated, add chopped chicken fillet (250 g) to the mixture and simmer until tender, seasoning with spices and salt. Chop fresh white cabbage (1/3 of a medium-sized fork) into long thin strips and place in a large bowl, sprinkling with 1 tbsp. l. vinegar. Boil one carrot until half cooked and chop into slices. Mix fried chicken and mushrooms with fresh shredded cabbage. Add carrots, a little fresh green and colored watercress to the mixture. Just before serving, sprinkle grated hard cheese on top of the dish. This salad will look especially appetizing thanks to the melted crust.

Recipe 5: Spinach, Pumpkin and Maple Syrup Salad

The dish turns out unusually bright thanks to the addition of pumpkin pieces to the main mass. Take about 0.5 kg of it (without seeds), cut it into small pieces and, brush with maple syrup (2 tablespoons), bake in the oven for half an hour. Cut chicken breast (200 g) crosswise to obtain steak-shaped pieces. Fry them in hot oil (3 tablespoons) on both sides until golden brown. Add the slightly cooled pumpkin to the finished chicken fillet and stir. To the mixture add ½ glass of ground walnuts, a large bunch of fresh spinach and 1 red onion, roughly chopped into half rings. Season the warm salad with a mixture of ready-made mustard, maple syrup, apple cider vinegar and any vegetable oil, taken 1 full teaspoon each. l. To prepare this sauce, all ingredients must be mixed very thoroughly, whisking until smooth. Serve with boiled potatoes or mashed potatoes.

Sixth salad option: with bell pepper, zucchini and lime juice

Cut chicken fillet (about 200 g of flesh without veins and skin) into medium pieces and marinate in a mixture of garlic, curry powder and ½ lemon juice. After an hour, quickly grill the fillet. It is important not to overdry it so that the product does not lose its juiciness. Chop a young (without hard internal seeds and hard skin) yellow or green zucchini into strips.

Remove the seeds from the red bell pepper and cut lengthwise into long thin strips. Cut a bunch of green onions and watercress into medium pieces. Place all fresh ingredients in a bowl and mix. Add the hot chicken last. Pour the salad with aromatic dressing prepared from 2 tbsp. l. freshly squeezed lime juice, 1 tbsp. l. olive or any other vegetable oil, 1 tsp. table salt and sugar. For lovers of herbs, you can sprinkle the dish with fresh chopped cilantro when serving.

Seventh recipe: with avocado and honey

A warm salad with chicken and tropical fruit has a very original taste. To make the dish successful, it is very important to use ripe avocados with orange flesh. Cut chicken fillet (4 medium breasts) into thin slices and place in marinade: juice of ½ large fresh lemon, 1 full teaspoon. l., 3 tbsp. full of any vegetable oil and 2 des. l. prepared tart mustard. After half an hour, fry the meat quickly in hot oil, turning on all sides, until crispy. After this, you need to sprinkle the chicken with small sesame seeds (2 tablespoons). Cut the avocado pulp (2 medium pieces) into cubes, tear the salad (1 bunch) with your hands. Mix all ingredients and season with crushed garlic (1 small clove) and 2 tbsp. l. weak 6% table vinegar. Serve the salad immediately. If avocado is not available, it can be replaced with fresh cucumber or young zucchini.

Surely these tips on how to prepare a warm salad will be useful to you to obtain original and tasty dishes. Bon appetit!