I believe that salad is a whole universe and one of the most versatile and common dishes. The general formula for all salads is simple: the ingredients should be chopped and mixed in a large bowl with the dressing. What you put there often depends on your mood, the time of year, the content of your refrigerator, and the level of your hunger. If you are very hungry or you need to quickly feed someone, the way to whose heart lies through the stomach :), make a salad with meat. For example, from this recipe.
I believe that salad is a whole universe and one of the most versatile and common dishes. The general formula for all salads is simple: the ingredients should be chopped and mixed in a large bowl with the dressing. What you put there often depends on your mood, the time of year, the content of your refrigerator, and the level of your hunger. If you are very hungry or you need to quickly feed someone, the way to whose heart lies through the stomach :), make a salad with meat. For example, from this recipe.- Prep time: 30 minutes + 7 minutes’ marinating
- Cook time: 5 minutes
- Serves: 4
- Difficulty: easy
- Course: salad
- Cookware: salad spinner, grill pan
- Cuisine: European
Ingredients
- 1 chicken fillet, about 200 g
- 1⁄3 celery root
- 1 bell pepper
- 2 sprigs of cherry vine tomatoes
- 1 zucchini
- 1 aubergine
- 6 lettuce leaves
- 6 lollo rosso lettuce leaves
- 4 large iceberg lettuce leaves
- 2 ramen lettuce leaves
- 200 ml olive oil
- 50 ml soy sauce
- freshly ground black pepper
- sea salt
Cooking method
Step 1
Remove the stems from aubergine and zucchini, and slice them 1 cm long. Peel the celery root and slice ½ cm long. Peel and cut the bell pepper into 4 pieces. Cut the chicken fillet into 4 pieces. Place the vegetables and chicken fillet in a bowl, add salt, black pepper, olive oil, and soy sauce. Mix gently and marinade for 5-7 minutes.
Step 2
Tear the lettuces’ leaves into large pieces with your hands. Cut the cherry tomatoes in half.
Step 3
In a dry frying pan or a grill pan over high heat, fry the vegetables on both sides for 3-5 minutes in several stages, placing them in the pan so that they do not touch each other and are fried, not steamed. Repeat the process for the chicken fillet. After the vegetables and chicken have cooled, slice them ½ cm long.
Step 4
Put vegetables and salads in a large bowl, add salt, pepper, olive oil, and stir. Put the salad with vegetables on the plates. Top with chicken fillet, cherry tomatoes, and serve warm.
My tips and tricks:
Never rinse raw chicken before cooking. Wanting to cleanse it of bacteria under running water will only exacerbate the problem. In the heat of your frying pan, all the bacteria will burn out anyway, but the water will disrupt the molecular composition formed on the surface of the raw bird meat, and it will be less golden. On the contrary, after unpacking the chicken, dry it immediately with a paper towel before transferring it to the frying pan.
- 1 chicken fillet, about 200 g
- 1⁄3 celery root
- 1 bell pepper
- 2 sprigs of cherry vine tomatoes
- 1 zucchini
- 1 aubergine
- 6 lettuce leaves
- 6 lollo rosso lettuce leaves
- 4 large iceberg lettuce leaves
- 2 ramen lettuce leaves
- 200 ml olive oil
- 50 ml soy sauce
- freshly ground black pepper
- sea salt
- Remove the stems from aubergine and zucchini, and slice them 1 cm long. Peel the celery root and slice ½ cm long. Peel and cut the bell pepper into 4 pieces. Cut the chicken fillet into 4 pieces. Place the vegetables and chicken fillet in a bowl, add salt, black pepper, olive oil, and soy sauce. Mix gently and marinade for 5-7 minutes.
- Tear the lettuces’ leaves into large pieces with your hands. Cut the cherry tomatoes in half.
- In a dry frying pan or a grill pan over high heat, fry the vegetables on both sides for 3-5 minutes in several stages, placing them in the pan so that they do not touch each other and are fried, not steamed. Repeat the process for the chicken fillet. After the vegetables and chicken have cooled, slice them ½ cm long.
- Put vegetables and salads in a large bowl, add salt, pepper, olive oil, and stir. Put the salad with vegetables on the plates. Top with chicken fillet, cherry tomatoes, and serve warm.