Salads are really the kind of dish that can be created from virtually nothing. It is enough to examine all your supplies in the kitchen, select some of the products, cut them neatly, come up with a dressing for them, and that’s all - the salad is ready. And if you still manage to decorate it, your salad can be a discovery in the world of cooking. In most cases, on weekdays we prefer to make simple salads. And if summer is still on the street, and summer vegetables are surely present, then there are no problems at all.
One of these simple, but delicious salads is the salad of Bulgarian pepper. If you add to it a few additional ingredients, then as a result we get a delicious and light salad. You can always season the salad with either mayonnaise, or sour cream, or olive oil, without wasting time preparing more complex dressings.
Recipe 1. Salad with bell pepper and chicken
- chicken breast - 0.5 kg;
- fresh cucumber;
- carrots - 2 pcs .;
- Bulgarian pepper - 3 pcs. (red, yellow and green);
- dill - a bunch, ground pepper and salt to taste;
- mayonnaise - 4 tbsp. for salad dressing.
Pour a liter of water into a saucepan, add salt and lower the chicken breast into it after boiling. Cook the meat for 20 minutes, then remove from the stove and leave the meat in the broth until it cools. Cook carrots in a separate pan. Let it cool.
Bell peppers cut, remove the head, clean them from the seeds. Dill cut into small pieces. Fresh cucumber clean skins. Salad dressing can be prepared not only from mayonnaise, but also from a mixture of mayonnaise with sour cream. You can also add a little mustard.
So, the meat with the carrots is cold - you can start cooking salad. Select the meat from the pan and cut it into strips. Bulgarian pepper and peeled cucumber, too, cut into strips and mix with chicken fillet. Add the chopped dill, salt and pepper to taste. We will refuel the prepared dressing from mayonnaise and mix everything well. Let the salad stand for a bit so that all the ingredients are well soaked in dressing. Put the salad on a beautiful dish, top with a sprig of curled parsley.
Recipe 2. Bulgarian pepper salad with chicken
- chicken breast - 300 g;
- Bulgarian pepper - 1 pc .;
- canned champignons - 0.5 jars;
- cheese - 200 g; salt and mayonnaise to taste.
Boil the chicken breast until soft. Pay attention that the meat is well boiled and has a delicate structure. Grate a piece of hard cheese. Put a half of the cheese in one layer on a beautiful, wide dish. Chilled chicken meat cut into small pieces and put on top of the cheese. In the event that your meat is cooked in unsalted water, we recommend a little salt of the meat layer. Now we smear the meat with a layer of mayonnaise and gently spread it with a wide knife or a tablespoon in an even layer.
Cut the champignons into medium sized slices and spread them over mayonnaise. Sprinkle the top of the mushrooms sprinkled with the second half of the grated cheese. Squeeze mayonnaise into cheese, but this time it does not need to be smeared - just leave it.
Take the Bulgarian pepper, cut it in half, clean the seeds and cut into small cubes. Sprinkle with cubes of red bell pepper on top, garnish the salad with thin strips of yellow color and green parsley leaves.
Recipe 3. Bulgarian pepper salad with chicken
- cucumbers - 300 g;
- tomatoes - 500 g;
- yellow sweet Bulgarian pepper - 1 pc .;
- red onion - 1 pc .;
- smoked chicken fillet - 1 pc .;
- olives - 20 pcs .;
- pepper and salt, olive oil, greens of basil and parsley;
- Romaine salad - 1 pc.
First, chop the tomatoes and cucumbers and put them in a deep bowl. Red onion cut into half rings. Bulgarian pepper cut in half, cleaned of seeds and cut into thin strips. Add to bowl.
Smoked chicken fillet is cut into thin slices of medium size and torn in half with your hands.
At the bottom of the dish, prepared for the salad, lay out the salad Romain, top lay out the sliced vegetables. Then on the vegetables lay out the chicken meat, chopped into feta cheese cubes. Pour olive oil, salt and pepper to taste. Gently, two forks, gently mix the salad from the bottom up. Decorate the salad with halved olives and serve.
Recipe 4. Salad with chicken and bell pepper
- smoked breast or chicken - 200 g;
- Bulgarian pepper - 150 g;
- tomatoes - 300 g;
- cheese - 100 g;
- garlic - 2 tooth .;
- walnut kernels - 30 g;
- mayonnaise, parsley and basil;
- salt and pepper, pomegranate grains.
Cut the meat into small pieces. Washed tomatoes dry and cut in half. If you come across a water-grade tomato, it is recommended to remove the middle with a spoon, and use only its meaty portion in the salad. Accordingly, the number of tomatoes should be increased. So, we will cut tomatoes on cubes. In exactly the same way, chop the Bulgarian pepper, after removing its stem. The walnut kernels and garlic cloves are ground with a knife. Dice the cheese.
All the ingredients are mixed together, salt and pepper to taste, season with a small amount of mayonnaise and put in a salad bowl. On top of the salad draw a mesh with mayonnaise, garnish with pomegranate seeds and greens.
Bulgarian pepper salad with chicken - secrets and useful tips from the best chefs
- Try to have all the ingredients in your salad have one cut form.
- Meat for salad is better to boil in salted water.