Hot chicken salad in various delicious and nutritious recipes. Warm chicken salad: recipes How to cook salad with garlic dressing

The beauty of hot salads is that you can eat them immediately after preparing them, and you don’t have to wait for hours for all the ingredients to cool down and then let the salad sit in the refrigerator. Warm salads have been prepared for a long time; their history is even longer than that of traditional French salads, which are considered one of the first salads in world cuisine.

Warm salads disappeared from the tables of Europeans, then reappeared centuries later. Such recipes gained a big surge in popularity in Italy during the Renaissance, when new ingredients began to be added to salads - mint, various spices, cheese, parsley. Hot salads have gained great popularity here and people enjoy preparing them for any occasion. Recipes for most types of hot salads are very simple, prepared from a small set of ingredients and quite quickly. And at the same time, many types of warm salads are served in prestigious restaurants. We offer delicious and healthy chicken recipes, which are among the most successful among hot salads.

Salad with vegetables and chicken

This hot salad has a very pleasant combination of bell peppers and fried chicken, and has a piquant taste due to sesame seeds and balsamic vinegar. In total, to prepare the salad we will need the following ingredients (for 1 serving, almost all products 1 pc.):

• Chicken breast;
• Bell pepper;
• Tomato;
• Lettuce leaves;
• Balsamic vinegar - half a teaspoon;
• Olive oil – 2 tablespoons;
• Soy sauce – 1 tbsp. l.;
• Salt;
• Sesame (small amount).

Bell peppers need to be peeled and washed; yellow peppers are best suited for salad, so the dish will turn out bright and fresh like summer. Cut it into thin strips. We wash and dry the lettuce leaves, tear them into small pieces. It is better to take a medium-sized tomato, dense enough so that you can cut it into neat thin circles.

Wash the chicken breast and cut it into thin strips, marinate with soy sauce for 15 minutes. Meanwhile, heat a frying pan with oil (it’s better to use olive oil) and put the meat on it, fry until almost done and add more pepper. Also fry the chicken with pepper for about 2 minutes, stirring. Place lettuce leaves on a plate, then tomato circles, place chicken and pepper on top, salt and pepper everything, don’t forget to season with oil and balsamic vinegar according to your preferences. We decorate the top with sesame seeds and now the dish is completely ready to hit the table and delight everyone with its delicate and pleasant taste.

Warm salad with chicken, rice and pineapple

This salad will taste slightly reminiscent of Hawaiian cuisine, as it contains rice, chicken and pineapple - popular products for the islands. The salad turns out juicy, rich and very appetizing. Not everyone likes the combination of chicken and pineapple, so if you plan to cook for guests, it’s better to ask them about it in advance. But overall, the ingredients in the recipe go very well together, and the salad looks very festive. To prepare it you need the following ingredients (based on 1 serving):

• Chicken thighs (preferably boneless) – 200 g;
• Rice – 200 g;
• Pineapples - the third part;
• Sweet red pepper - half;
• Green frozen or fresh peas - 2 small handfuls;
• Pea pods (it is better to take young ones) - a handful;
• Salted peanuts - a handful;
• 2 tbsp. spoons of olive oil;
• Sea salt and pepper - optional;
• Lemon (for dressing) - half;
• Peanut butter – teaspoon.

The recipe has the following preparation method:

1. Defrost the peas first (if they are frozen);
2. Boil the rice according to the standard package instructions (there are no special requirements regarding the type of rice; it is better, of course, to take long-grained rice, but it is important that the rice does not stick together and is crumbly in the salad, so you must not overcook it);
3. The peas need to be immersed in boiling water for a minute, then drained through a colander and rinsed with cold water;
4. Salt and pepper the chicken, place it in several layers of cling film and beat it thoroughly with a rolling pin (it is important to use a rolling pin);
5. Heat a frying pan with oil and fry the chicken well;
6. Peel the pineapple and cut into small cubes;
7. We do the same with red pepper;
8. Now prepare the salad dressing: squeeze the juice out of half a lemon, add olive and peanut oils to it, add salt and pepper to taste, mix everything into a homogeneous consistency;
9. Place rice, peas, pineapple, pepper in a salad bowl, pour dressing over everything and mix well;
10. It's time to cut the chicken into small pieces and also add it to the salad;
11. Finally, add pea pods to the salad, mix and top with salted peanuts.

Recipes of this kind are quite simple to prepare, but you need to find all the necessary ingredients and prepare everything exactly according to the instructions. You don’t see this salad on tables very often, because the recipe was developed not so long ago, but almost everyone is completely delighted with such a bright taste and this is an excellent opportunity for the hostess to surprise and delight her guests.

Hearty warm salad with bacon, chicken and radishes

The salad is very appetizing and always receives only positive reviews from those who have already prepared it. You should definitely include it in your recipes, because it is very simple and healthy, and will be appropriate both at a festive banquet and for everyday meals at home. The following ingredients are needed for cooking (for 4 servings):

• Half a kg of potatoes (it is better to select small potatoes);
• 400 g chicken fillet;
• 4 tbsp. spoons of pumpkin seeds;
• 100 g bacon;
• A bunch of radishes;
• 6 tbsp. spoons of cider vinegar;
• 2 tbsp. spoons of honey;
• 1 tbsp. spoons of Dijon mustard;
• 6 tbsp. tablespoons of sunflower oil (it works better here than with olive oil, as it goes well with potatoes);
• Red pepper – 1;
• Pepper and salt - at personal discretion.

Let's start preparing the salad. First, fry the pumpkin seeds in a dry frying pan over low heat for several minutes (stirring them constantly). Cut the bacon into medium pieces and fry it in a dry frying pan until a light crust appears. Tip: after frying the bacon, it is best to place it on a thick paper napkin so that excess fat from the meat is absorbed into it.

Cut the radishes into thin rings, chicken fillet and pepper into medium pieces. Place the chicken in a preheated frying pan with olive or sunflower oil and fry for 1-2 minutes. Then add the chopped pepper here and continue to fry until cooked, but so that the pepper remains hard.

In the meantime, prepare the dressing by mixing honey with mustard, vinegar and oil, salt and pepper, turning everything into a homogeneous consistency. Potatoes need to be boiled whole potatoes until tender, but so that they do not become overcooked. It should cool slightly, and then cut it in half or into quarters (depending on the size of the potatoes). Add dressing, radishes, bacon and pumpkin seeds to potatoes. If we don’t serve the salad right away, then leave it for an hour and then add the chicken and pepper. But it’s very tasty if you mix all the ingredients at once and serve as a hot salad. Recipes for hot salads with potatoes and chicken are very vitamin-rich and nutritious, perfect as a main lunch dish.

Salad with pasta, sweet peppers and chicken

Many people didn’t even know about recipes for pasta salads, but in vain - after all, such recipes are actively used in the best European restaurants and are served even at prestigious banquets. Tip: the good thing about such recipes is that you can replace some of the ingredients if you don’t have something on hand from the recipe, for example, instead of sweet peppers, tomato or fried eggplant can also be used well in this salad. The main ingredients are (for three):

• Chicken breast;
• 150 g pasta;
• Sweet red pepper;
• 8 cherry tomatoes;
• 50 g parmesan;
• Oil-dried tomatoes – 5 pcs;
• A sprig of rosemary;
• 3 tbsp. spoons of olive oil;
• Salt (we recommend sea salt) and ground black pepper (recipes work best with freshly ground pepper) - to taste.

The pepper must first be baked in the oven, the skin removed, and cut into thin strips. The pasta needs to be boiled as standard, but not until fully cooked, but a few minutes less than indicated in the instructions. Wash the chicken, dry it, place it in a thick plastic bag or in several layers of cling film and beat it well. Without taking the meat out of the bag, you need to add salt and pepper, add a little oil and spices, rub the chicken well with all this and leave for a while.

In a preheated frying pan (a grill pan is best), fry the breast until fully cooked. Cut the sun-dried tomatoes into small pieces, cut the cherry tomatoes into quarters. Rosemary needs to be finely chopped. Grate Parmesan on a medium or coarse grater.

Add all our tomatoes and bell peppers to the pan with the pasta, sprinkle everything lightly with olive oil and place on very low heat to warm thoroughly. The fried breast should be cut into thin strips. Then put the pasta with vegetables on plates, put chicken on top, sprinkle everything with cheese and rosemary. Now the salad is ready to serve and let all the recipes described please the housewives, guests and loved ones.

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 tender 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!

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

1. 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.
2. While the meat is marinating, cut the washed champignons into large pieces, bell peppers into strips, and simply cut the bean pods in half.
3. Wash the lettuce, separate it into leaves and place on serving plates.
4. 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!
5. 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.
6. 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.
7. 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.
8. 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!

Hot (warm) salads are a wonderful alternative to many salads; we can say that they completely replace main courses, as they are prepared on the basis of greens and meat ingredients. Veal, pork, beef tongue, turkey, duck meat, lamb, any chicken meat are used, and all seafood is also great boiled, smoked: crabs, mussels, squid, shrimp, etc. Hot salads are prepared literally before serving. table, they are not left overnight in refrigerators so that they are better saturated with mayonnaise, as is done with cold salads in the form of Olivier, or under a fur coat. By the way, hot salads are not seasoned with mayonnaise and sour cream. For this, special sauces, olive oil, juices, spice-flavored yoghurts, oils and brine are used after preparing the meat ingredients: frying, stewing and other culinary processing.

The salad is original, unusual for many, but indescribably tasty, so immediately decide how many ingredients to take for its preparation; perhaps someone will definitely ask for more.

For three servings:
Raw shrimp 400 g, Parmesan 100 g, grapes 100 g, pine nuts 50 g, arugula (bag, or 1.5 pots).
Clean the shrimp, remove the intestinal vein and shell (leaving only the tails).

Prepare the shrimp marinade:(1 tbsp each soy sauce, balsamic vinegar, ground black pepper to taste).

Chop the arugula or tear it with your hands, season with the mixture: lemon juice, olive oil, balsamic vinegar, pine nuts. Place in a heap on a plate,
Place thinly sliced ​​Parmesan cheese around vertically. Heat olive oil in a frying pan, add a clove of garlic, fry the shrimp on both sides and immediately place on a plate around the salad. Garnish with grapes, pine nuts and sprinkle with soy sauce.

For the recipe for this delicious and satisfying salad you will need:"Tuscany" salad mix, pine nuts, yellow and red sweet peppers, fresh champignons, chicken liver.

Champignons are used fresh, without heat treatment. The salad is laid out in layers: first a mixture of lettuce, nuts, then sweet peppers, cut thinly and thin slices of fresh champignons. Top with a light drizzle of balsamic vinegar, olive oil and a thin drizzle of Narsharab pomegranate sauce. Fry the chicken liver in vegetable oil and place it on top of the salad. The salad is served hot.

This salad always looks great on the table: a mountain of fried meat rises on a green bed of fresh spinach. All ingredients are served in large cuts, which is especially popular with men.

Preparation:

Cut the meat into pieces and marinate in a mixture of soy sauce, garlic, onion, olive oil for about an hour. Cut fresh cucumbers into slices and add salt. Quickly fry the meat in a frying pan. Turn off, add cucumbers and stir. First place a layer of fresh spinach on the dish, then meat and cucumbers on top. Sprinkle with sesame seeds. Serve with carrot salad and sweet and sour sauce.

Pre-marinate the chicken liver with lettuce, celery, and chopped onions. Season the mixture with salt and pepper to taste, add curry powder, a little cumin, pour in olive oil and let sit for 30-40 minutes. After this, fry in a frying pan over high heat for 5 minutes, stirring all the time. Serve immediately hot. Extraordinarily delicious! Can be served separately, as an independent dish, or as a side dish for pasta or mashed potatoes. Can be spread on green lettuce leaves like a hot salad.

A magnificent light and beautiful dish for the holiday table.

Recipe for 500 g. liver: you will need 2 leeks (white part), 200 grams of pitted prunes, 2 tbsp. spoons of brown sugar, 100 ml of dry red wine.

Preparation: Pour 2-3 tablespoons of vegetable oil into a deep frying pan, fry onion rings in it, add prunes. Cut the liver into large pieces and fry with onions and prunes. Salt, pepper, add sugar and wine. Simmer over low heat until the wine has evaporated. Try not to overcook the liver; it’s better to leave some liquid left.

Preparing the sauce: 1 tbsp. l. balsamic vinegar, 1 tbsp. wine vinegar, 1 tbsp honey, 2 tbsp. mustard, 4-5 tablespoons of olive or grape oil. Mix everything well until smooth. Place the liver on lettuce leaves, pour over the sauce and serve.

For lovers of beans, but not at all those who like to tinker in the kitchen for a long time, we recommend simply boiling the beans that have been soaked in the morning in advance, dividing them into portions and freezing them. This will be very useful to you in the future. It’s convenient, simple and easy to prepare a tasty and satisfying salad; all you have to do is take out and defrost the beans.

For a glass of beans: 1 large carrot, chard leaf (you can replace whatever you like), garlic clove, soy sauce, black pepper, sweet chili sauce, vegetable oil and 30 grams butter.

Preparation: Grate the carrots on a coarse grater and fry in a mixture of vegetable and butter. Add here chard (or whatever you have, for example, cilantro, parsley, celery), garlic, soy sauce to taste (don’t forget that it’s salty), a tablespoon of chili sauce, sweet and black pepper. Add beans here, stir, heat for 1 minute and serve. Bon appetit!

You can use green beans to prepare not only your favorite lobio, but also a delicious hot salad.

Ingredients:
Green beans - 400 gr
Champignons - 200 gr
1 sweet pepper
1 small carrot
3-4 cloves of garlic
Salt, black pepper, allspice
Cream 50 gr
Butter -30 gr

Preparation:
Beans, carrots and peppers (cut into strips), blanch in a small amount of salted water for about 5 minutes and immediately discard into ice water. Fry the mushrooms in butter, strain the vegetables and add to the mushrooms. Fry lightly for 1-2 minutes, add salt, peppers and crushed garlic, pour in cream. Simmer for a minute and remove from heat. The salad is good both hot and cold, try it!

Chinese salad recipe.
First we cook the tuna. Cut it into thin strips and marinate for an hour or two.

For the marinade you will need: soy sauce, pomegranate sauce, lemon juice, sesame oil, white and black sesame seeds, salt, pepper, a little ginger. Take 1 tablespoon of all sauces and butter, 1 teaspoon of lemon juice. Seasonings to taste.

Preparation: Boil the egg noodles al dente. Add a spoonful of soy sauce and stir lightly. Vegetables: cut carrots, zucchini, red bell pepper, champignon mushrooms into thin strips and quickly fry over high heat, stirring all the time. Fry the marinated tuna in a grill pan very quickly, half a minute on each side. Combine vegetables with noodles, heat well over heat, stir and place on a dish. Top with tuna pieces and serve.

Boil green beans in salted water and place in ice water. You can take ice cream, just defrost it first. Cut sweet peppers of different colors into strips, peel and chop the champignons.
Place all the vegetables in a saucepan, add a little vegetable oil and simmer until soft. Add salt, pepper, garlic to taste. Pour in the cream and simmer for another 5-6 minutes. Serve hot on a platter.

A completely independent dish, filling and tasty. The salad is prepared quickly and very simply, without much time. And eating it is a pleasure.

Required: 300 gr. boiled pasta, green peas -100 g, carrots 100 g, as well as 3-4 cloves of garlic, pepper, salt, oregano and several basil leaves.

Preparation: Place the vegetables in a saucepan with about 30 grams of melted butter. cover with a lid and simmer over low heat until done. If necessary, add a little water. When the vegetables become soft, but not overcooked (make sure!), add pasta, garlic, and spices. Serve the salad hot or warm, sprinkle basil leaves on top.

Preparation: Fry pieces of chopped pork over high heat without a lid, add onions, salt, pepper, meat seasonings and cover with a lid. Simmer over low heat until the onion softens.
Tear the lettuce leaves coarsely with your hands, add a little salt, add mayonnaise and stir. Place hot pepper rings (without seeds) on top.

For every hot salad, improvisations are possible; some ingredient is added in larger quantities, some in smaller quantities, and in this salad with mizuna with a dressing of clear balsamic sauce, Ebara marinade and sesame seeds.

Preparation: Fry oyster mushrooms until the liquid evaporates, add sugar, soy sauce and sesame oil, cool slightly. Serve the mushrooms warm with any salad.

The sauce is easy to prepare: mix Ebara marinade, soy sauce and balsamic (light) to taste, fry sesame seeds in a dry frying pan, pour the sauce over the salad and sprinkle sesame seeds on top.

Crispy warm salad with basturma, croutons and fresh champignons

Compound:
1 apple-pear, 1/2 small head of iceberg lettuce, 2 fresh cucumbers, 100 g fresh champignons, 150 g basturma or bacon, white bread croutons
For the sauce:
1 clove garlic, salt, ground white pepper, 1 tsp. lemon juice, 1 tsp. balsamic vinegar
2 tsp olive oil.

Step by step preparation steps:
Step 1. Wash the vegetables, core the apple, cut the cucumbers and apple into strips, iceberg into cubes, and mushrooms into thin slices.
Step 2. Cut the champignons into thin slices and sprinkle with lemon juice so that they do not change their color.
Step 4. Toast white bread in a toaster or grill and cut into cubes while hot.
Step 3. Slice the basturma or bacon thinly and quickly fry in a hot frying pan.
Step 4. Prepare the sauce: mix lemon juice, salt, ground white pepper, balsamic vinegar and finely chopped garlic.
Step 5. Place iceberg, cucumbers, apple, champignons, hot basturma or bacon and croutons on a plate, pour sauce on top. It needs to be served right away!

A salad that is quite suitable as a Lenten dish. Boil the potatoes in large pieces in water with any vegetable seasoning for 10 minutes, drain in a colander.

Preparing the salad: hot potatoes, sweet onions for salad, crispy celery stalk, finely chopped garlic (fresh stalks or cloves, to taste), sauerkraut (chopped finely), greens (a lot or to taste): parsley, cilantro, dill, celery leaves. Season the salad with unrefined olive or vegetable oil. Top with green peas or red beans.

Warm salad "Ode to Quinoa"

Ingredients: quinoa, shrimp, garlic, cherry tomatoes, balsamic vinegar, soy sauce, dried basil, olive oil.

Quinoa (quinoa, a very healthy grain, rice substitute, with a wonderful nutty taste), boil (you will need one glass of quinoa and two glasses of water)
Heat olive oil, add balsamic vinegar, soy sauce and dried basil. Fry the garlic cloves in this, then add the shrimp, previously peeled.
While the shrimp are frying, prepare the tomatoes and cut them into halves. Combine all the ingredients together and you will get a delicious and healthy warm salad.

The original presentation of the salad always brings surprise and close attention to those who want to taste it. The hot salad is served in a Parmesan cheese basket. To make a cheese basket you need: grate (hard) cheese and spread in a thin layer on baking paper, put in the oven for 12-15 minutes. Place the still hot pancake on the glass, this way you will get a cheese basket. You will also need to prepare the salad: chicken liver, wild mushrooms, caramelized onions, iceberg lettuce in mustard dressing.

Preparation:

Salt and pepper the liver and fry. Put butter, onion in a frying pan, add salt and sugar, fry. Add liver, balsamic vinegar, grain mustard, stir and heat, add fried wild mushrooms. Place in a cheese basket. Serve the dish, you can serve it with salad.

You will need: chicken breast - 1 pc.,
large eggplant - 1 pc.,
tomatoes - 2-3 pcs.,
tangerine slices -3-4
onions - 1 pc.,
garlic - 2 cloves,
olive oil - 2 tbsp. spoons,
lemon juice - 1 tbsp. spoon,
salt - to taste,
Provençal herbs - to taste.

Cooking method: Wash the eggplants, peel them and cut into large cubes. Sprinkle with salt, stir and let stand for 30 minutes. During this time, the bitterness will disappear from the eggplants.
Wash and dry the chicken breast. Remove seeds and skin. Cut into cubes the same way as eggplants.
Heat vegetable oil in a frying pan and add chicken pieces. Fry until golden brown. Peel, wash and coarsely chop the onion.
Drain the released juice from the eggplants, rinse them under running water and dry. Fry in a separate pan with oil and onion. Cool slightly.
Wash the tomatoes, dry and cut into cubes. Mix chicken, eggplant, tomatoes and tangerine slices in a salad bowl. Add lemon juice, olive oil and herbs de Provence. Stir and let sit for 2 hours. Or serve immediately!

For this salad you will need: bell pepper, shrimp, leek, olive oil + 1 tsp. a spoonful of lemon juice, champignons, prunes, a little vegetable oil for frying the champignons.
Preparation: fry the champignons cut into slices in a frying pan, immediately add leeks, washed, pitted prunes, shrimp, simmer everything together a little and add sweet pepper at the end. Salt and pepper to taste. Place on a plate and drizzle with olive oil and lemon. Serve warm.

Ingredients: champignons, chicken liver, fresh cucumbers, tomatoes, sunflower oil for frying, soy sauce for dressing, allspice, garlic, a little sour cream.

Tear the lettuce leaves and place on a plate, put fresh cucumber and tomato cut into cubes on top, add herbs (green onions, parsley). Sprinkle everything with soy sauce, sprinkle with a mixture of allspice.
Cut 3-4 champignons into strips. Cut chicken liver (about 500 g) into small pieces. Pour sunflower oil into a frying pan, heat it, add 1 clove of garlic (mash first) and heat for about 30 seconds so that the garlic gives off the smell, then discard the garlic. Fry the champignons (about 5 minutes), then add the liver and fry, stirring, for another 5 minutes. Salt and pepper to taste. At the end of frying, add half a teaspoon of mustard and 2-3 tablespoons of sour cream. Mix everything well and let it boil. Then remove from heat. Place the still hot liver on top of the vegetables. Serve without waiting for it to cool.

Tender chicken liver in milk, pear slices and nuts, this is an incredibly tasty combination. Be sure to try it, you will notice that each ingredient reveals itself in a new way, complementing the fresh notes and taste of the other. Together it is incredibly delicious. Let's prepare a chicken liver salad with pears
Ingredients:
2 bunches of spinach or lettuce, 150-200 gr. chicken liver, 1 medium-sized pear, 100 gr. Roquefort cheese, or maybe Feta, a handful of pine nuts or walnuts
For refueling:
3 tbsp. l. olive oil, 1/3 tsp. Worcestershire sauce, 1/3 tsp. lemon juice or wine vinegar, 1/3 tsp. soy sauce, flour, salt, pepper, milk.
Cooking instructions:
Wash the chicken liver, cut into small strips and cover with milk. Cut the pear into cubes and place in a container. Tear the lettuce or spinach there. Drain the milk, salt and pepper the liver, then sprinkle with flour. Fry it over low heat for min. 15 (don't forget to turn over). When the liver has cooled slightly, transfer it to a container with the pear and salad. Make the sauce, season the salad with it and stir. Cut the cheese into small cubes, add a handful of nuts and mix everything carefully again.

Hot salads have completely different taste qualities; this does not mean that they are prepared only in winter to warm the body. Any hot salad will please not only the male half of the population, but will also delight women who love quick and satisfying food. Warm salads will decorate any dinner party, family lunch, holiday table; they will become a full-fledged dish on any table, which will satisfy, surprise, and satisfy even the most picky food gourmets. The combination of freshly prepared meat ingredients with lettuce, any greens, tomatoes, cucumbers, greens and legumes is satisfying and energetically valuable.
Usually taken - chicken liver or fillet, duck breasts, slices, baked beef tongue or fried small slices of veal. And in vegetarian warm salads, the hot ingredients are baked eggplants, peppers, pumpkin, fennel tubers, celery, parsnips, sautéed onions or carrots, fried champignons, oyster mushrooms, and chanterelles. Salads based on boiled potatoes (still hot), boiled quail eggs. A great option is legumes. Green beans, red and white, boiled lentils, heated green peas. Warm salads came to us from Eastern cuisine, but our citizens also loved them. If you have already enjoyed a hot salad in a restaurant once and remember it with a special feeling, then you should not put off your desires, just prepare a similar salad in your kitchen and be sure that you will get no worse. And our recipes will help you with this.

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:

1. Rinse the meat, dry it and immediately cut off all unnecessary fat;
2. Pour oil into a frying pan, heat it and place the chicken in it;
3. Fry it, stirring, until cooked;
4. After this, transfer to napkins, add salt and let cool;
5. Wash the cucumbers, cut into thin rings;
6. Rinse the tomatoes, remove the stems and chop coarsely;
7. Wash the pepper too, peel the inside and cut into bars;
8. Place tomatoes, cucumbers and peppers in a salad bowl;
9. Salt the ingredients and add cheese, cut into large cubes;
10. Stir and place pieces of meat on top;
11. Open the olives, drain the brine and place the berries on top;
12. 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:

1. Wash the chicken, cut off all the membranes from it and dry the product;
2. Cut it into strips and place in a bowl;
3. Pour in soy sauce, sesame oil, sweet chili sauce, lemon juice and add sugar;
4. Mix everything thoroughly and leave to marinate for at least thirty minutes;
5. Peel the onion, rinse it and cut into feathers;
6. Remove the husks from the garlic and chop it with a garlic clove;
7. Cut off the peel of the carrot and grate it;
8. Wash the cabbage, chop it finely;
9. Rinse the pepper, cut out the center and coarsely chop the vegetable;
10. Wash the tomato too, cut out the green part and coarsely chop the fruit;
11. Wash the chili, cut out the seeds and chop the pulp very finely;
12. Heat a frying pan with oil and place the meat in it;
13. Fry it for five minutes, add salt and ginger;
14. After this, add the ingredients with onion, garlic and hot chili;
15. Cook for two minutes without ceasing to stir the ingredients;
16. Next, add bell pepper and cook for another minute;
17. Let the carrots follow the peppers and also cook for just a minute;
18. Add cabbage and tomatoes, salt the salad and remove from heat;
19. Place on a plate and sprinkle with toasted sesame seeds;
20. 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:

1. Wash bright fleshy peppers, cut out membranes and seeds;
2. Cut the edible part into strips;
3. Rinse the tomato, cut out the green stuff and cut the vegetable into rings;
4. Wash the fillet, trim off the fat and dry the meat with napkins;
5. Cut it into small strips and place in a bowl;
6. Pour in soy sauce, stir and leave to marinate for a quarter of an hour;
7. Pour oil into a frying pan, heat it and place the chicken in it;
8. Stir-fry for about five minutes and then add pepper;
9. Cook the ingredients for the same amount of time, stirring;
10. Place tomato rings in a salad bowl, place peppers and meat on top;
11. 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:

1. Rinse the meat, clean it and dry it without fail;
2. Place on a cutting board and cut into small slices;
3. Place a piece of butter in a frying pan and let it melt;
4. Place the fillet and fry it until golden brown, remembering to stir occasionally;
5. At the end of cooking, add a little black pepper and salt;
6. Wash potatoes, asparagus, zucchini and artichokes thoroughly;
7. Steam vegetables, peel them;
8. After this, the components can be crushed into any shape;
9. 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;
10. Finally, mix the chicken with mushrooms, artichokes, potatoes, zucchini and asparagus;
11. Pour citrus juice and balsamic vinegar into a saucepan;
12. Mix everything well and put on the stove to bring to a boil;
13. Divide the eggs and beat them separately;
14. Then start pouring the yolks into the saucepan, without ceasing to beat the mass;
15. Pour the remaining butter from the chicken into the sauce, whisk again;
16. Lastly, add the whites into the sauce, which also need to be beaten first;
17. 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:

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