Salads

Capers and Chicken Salad

Capers and Chicken Salad


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Ingredients for Salad with Capers and Chicken

For marinade:

  1. Olive oil 3 tablespoons
  2. Balsamic vinegar 1.5 tablespoons
  3. Dried rosemary half a teaspoon

For salad:

  1. Chicken, boneless fillet 3 kilograms
  2. Almonds 1 cup (cup capacity 200 milliliters)
  3. Celery stems 2-3 pieces
  4. Concentrated lemon juice 1 tablespoon
  5. Caper marinated 2-3 tablespoons or to taste
  6. Sour cream up to 15% fat content -200-250 milliliters or to taste to taste
  7. Salt to taste
  8. Ground black pepper to taste

For registration:

  1. Spinach leaves 10-15 pieces
  2. Fresh tomato 3-4 pieces
  3. Butter rolls (from fresh, not salted dough or pita bread) 6-8 pieces
  • Main Ingredients Chicken, Sour Cream, Nuts
  • Serving 1 serving
  • World CuisineGreek Cuisine

Inventory:

Deep bowl, Tablespoon, Teaspoon, Stove, Oven, Frying pan, Kitchen towel, Kitchen spatula, Cutting board, Knife, Glass tray with a lid, Plastic wrap, Rolling pin, Non-stick baking sheet, Baking paper, Deep bowl - 2 pieces, Paper kitchen towels, Canned Wrench, Salad bowl, deep bowls, or portioned plates

Making a salad with capers and chicken:

Step 1: prepare the marinade.

Pour the right amount of olive oil into a deep bowl. Add balsamic vinegar to give the marinade, a sour taste. Then pour a little dried rosemary into the bowl. And whisk lightly with a tablespoon to mix the ingredients better. The marinade is ready, let it brew a little 10 minutes will be quite enough.

Step 2: pickle the chicken.

While the marinade is infused, take the chicken fillet, rinse it under running water, dry it with paper kitchen towels, lay on a cutting board and clean from the hymen and excess fat. Then put the chicken in a deep glass tray and pour it with the infused marinade. Cover the bowl and let the chicken marinate 30 - 35 minutes. Preheat the oven up to 210 - 220 degrees Celsius.

Step 3: bring the chicken to the ready.

After the desired time has elapsed, turn on the stove to a medium level and place the pan on it. Lightly heat the bowl and dip the pickled chicken meat into it. Do not add oil to the pan; it is enough in the marinade. Fry the fillet on both sides to a golden, golden brown crust and a dark beige hue, periodically turning it over with a kitchen spatula to avoid burning meat to the bottom of the pan. Then lay the fried chicken on a non-stick baking sheet pre-coated with baking paper and place it in the preheated oven. Bake chicken for 20 - 25 minutes until ready. Chicken prepared in this way will not be overdried and will retain all the juices inside. Remove the prepared meat from the oven using a kitchen towel, transfer to a deep bowl, helping yourself with a kitchen spatula, and let cool completely.

Step 4: prepare the rest of the ingredients for the salad.

It's time to do the rest of the ingredients. Take almonds, lay it on a kitchen table covered with plastic wrap, and use a rolling pin to grind it into smaller pieces, then transfer the nut mass to a deep plate. Wash celery stalks, spinach leaves and tomatoes under running water, shake the greens over the sink to remove excess fluid, and dry the tomatoes with paper kitchen towels. After, put the spinach leaves on a separate plate, and the remaining two ingredients, alternately lay on a cutting board and cut, celery slices thick up to 7 millimetersTomatoes rings thick up to 5 millimeters. Using a canned wrench, open a can of capers, and using a tablespoon, separate the amount of fragrant green lumps you need into a deep bowl. Step 5: bring to readiness and arrange the salad Cooled chicken, lay on a cutting board and cut into medium cubes in strips or slices, with an approximate diameter of up to 1 centimeter. Transfer the slices into a deep bowl with capers, add chopped celery and chopped almonds to the ingredients. Now, in order for the salad to be fresh, salt it to taste and season with black pepper, add the right amount of sour cream and mix the mass with a tablespoon until smooth. The salad is ready, you can put it in a salad bowl or small bowls and serve immediately, but it can be supplemented and decorated in a more beautiful way using a few more delicious ingredients. Take sweet buns, cut them lengthwise with a knife, put 5 - 6 tablespoons of fragrant salad in a cut, put a couple of rings of fresh tomato and a couple of spinach leaves on top of it, now your salad is not only tasty, but also healthy. Put a couple of buns with salad on a plate and taste for health.

Step 6: serve a salad with capers and chicken.

Salad with capers and chicken is served immediately after cooking, it can be arranged as you like best. For example, put it in a salad bowl and garnish with spinach leaves and tomato rings. You can serve it in fresh buns, as they do in Greece, or wrap it in pita bread and fry in a pan, as it is served in Italy. In any of the options, this dish will be tasty, aromatic and very rich. Cook with pleasure and enjoy! Enjoy your meal!

Recipe Tips:

- - Instead of sour cream, you can use mayonnaise, homemade cream or thick sour-milk yogurt.

- - Marinade can be supplemented with spices such as allspice, marjoram, curry, white pepper, turmeric for color, paprika and these are just a few of the options.

- - Instead of olive oil, you can use vegetable oil.

- - Instead of balsamic vinegar, you can use apple cider vinegar, red or white dry wine.

- - You can use walnuts instead of almonds.