2020-08-13 / test@t

Chicken salad with tomatoes and cream dressing

Thanks to the delicate creamy dressing, this salad will be a hit at any holiday.

Ingredients

500 g chicken breast fillet
150 g cherry tomatoes
350 g canned corn
150 g of iceberg lettuce
5-6 feathers of green onions
3 st. l. grated parmesan
4 large slices of white bread
olive oil
salt, freshly ground black pepper
150 g cream, 20% fat
125 g yogurt or sour cream
3 tbsp. l. mayonnaise
2 tbsp. l. lemon juice
1 clove of garlic
3 st. l. grated parmesan
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

For dressing, peel the garlic, chop finely and rub with a pinch of salt. Combine all the dressing ingredients in a bowl and whisk until smooth.

Step 2

Preheat oven to 200 ° C. Grate chicken fillet with salt and pepper, brush with olive oil and bake in the oven, 15 minutes. Turn off the heat and leave the fillets in the hot oven for another 10 minutes.

Step 3

Transfer the chicken to a plate, cover with foil and cool. Cut into medium cubes.

Step 4

Cut the bread into cubes and place on a baking sheet lined with parchment. Drizzle with olive oil, salt and pepper. Place in oven and bake at 180 ° C until golden brown. Stir once while baking.

Step 5

Throw the corn in a colander, let the liquid drain.

Step 6

Cut the cherry tomatoes into halves. Chop green onions thinly. Cut the iceberg salad into strips.

Step 7

Place iceberg lettuce, tomatoes, corn, onion and chicken fillet in a salad bowl, pour over the dressing and stir. Then add the grated parmesan and croutons and serve immediately.

Cooking time

30m

Servings

Catalog