Salad with chicken breast and cucumbers - an appetizer, which is not ashamed to treat. The best recipes for salads with chicken breast and cucumber

Salad with chicken breast and cucumbers - an appetizer, which is not ashamed to treat. The best recipes for salads with chicken breast and cucumber

Chicken breast and cucumber salads are very popular. The combination of dietary meat and refreshing cucumbers make it easy and useful.

Chicken Breast and Cucumber Salad - Basic Cooking Principles

Prepare a salad of pickled, boiled or smoked breast. Cucumbers use fresh, pickled or lightly salted.

Chicken breast, as, however, and cucumbers are combined with virtually any product, which allows you to experiment, and add to the salad those ingredients that you like.

Chicken breast and cucumber salad is seasoned with mayonnaise, natural yogurt, sour cream, kefir or any vegetable oil.

All the ingredients that make up the salad are crushed with a knife, or grated tinder. Spread them in a salad bowl, season and mix. Salad can also be laid out in layers. In this case, it must be left for some time, so that all layers are soaked.

Recipe 1. Chicken Breast and Cucumber Salad


hard cheese;


chicken breast;

fresh cucumbers;


canned corn;


pitted prunes

Method of preparation

1. Boiled chicken breast, tear it into fibers or cut into cubes. Lay out a layer on a wide dish. Making a grid of mayonnaise.

2. Open the jar of corn, drain the liquid, and spread the corn evenly on the chicken.

3. My cucumbers, prune on both sides and grate with a long straw. We spread on the corn and level with a fork. Sprinkle with salt.

4. Boil eggs, peel off the shells and chop into small pieces. We sprinkle them on cucumbers, top them with mayonnaise.

5. We wash prunes and soak them for 10 minutes in warm water. Then we merge water, we dry it with a towel and we will chop a knife with strips. We decompose prunes on cucumbers.

6. Ham cut into cubes and lay out the next layer.

7. Sprinkle the salad with finely grated cheese. Liberally coat with mayonnaise. Decorate can be cut along prunes.

Recipe 2. Salad “Watermelon Slice”


mayonnaise - 60 g;

a pinch of salt;

chicken breast - 500 g;

cheese - 120 g;

eight pitted olives;

two fresh cucumbers;

three tomatoes.

Method of preparation

1. Put the chicken breast in a saucepan, pour water, and cook on moderate heat for half an hour. Remove the chicken from the broth and cool. We tear on fibers or we cut cubes.

2. Boil chicken eggs, cool, peel the shells and cut them into cubes.

3. Cheese with three chips of medium length. Olives cut into slices, leaving two olives for decoration.

4. Put chicken, olives, eggs and cheese in a bowl. Add mayonnaise, salt to taste and knead well.

5. Tomatoes and cucumbers wash and lightly dry. Cut the tomatoes into cubes, and cucumbers with three large chips.

6. Salad spread on a dish in the form of a slice of watermelon. Put tomatoes on the center, and gently sprinkle grated cheese on the edge. Cucumber spread in the form of a crust on the end of a semicircle. Cut the olives in small pieces and lay them on the tomatoes in the form of seeds.

Recipe 3. Salad with chicken breast, apples and cucumbers


half a kilo of chicken breast;


potatoes - 400 g;

ground pepper and salt;

spring onions;

eight eggs;

300 g salted cucumbers;

half onion;

four carrots;

two green apples.

Method of preparation

1. Put the washed breast in a saucepan and cook for half an hour over moderate heat. We take out the breast on the plate. Vegetables are well washed and boiled in the peel. Water is drained, cooled and cleaned from the skin. Eggs are also cooked and cleaned from the shell.

2. Cut meat into cubes or tear hands. Boiled eggs finely crumbled. Cut carrots and onions with a sharp knife into small cubes. Pickles finely shred. We cut the washed apples in half, remove the seed boxes, and cut into thin cubes.

3. All prepared products are transferred to a deep bowl, seasoned with salt and pepper. With mayonnaise, mix well.

Recipe 4. Chicken Breast Salad and Cucumber “Female Caprice”


five chicken eggs;

150 g of mayonnaise;

0.5 kg chicken breast;

two fresh cucumbers;

200 g of prunes;

on a pinch of ground pepper, salt and herbs;

100 grams of walnut.

Method of preparation

1.We rinse breast under the tap. Put it in a saucepan and cook on moderate heat for half an hour. We shift the finished meat on a plate and cool.

2. Boil the eggs and clean from the shell. Rub them into small chips. Chicken tear hands to pieces, or cut into cubes.

3. Prunes wash, remove bones and cut into strips. Washed fresh cucumbers cut into strips. Chop walnut kernels and crush in a mortar.

4. Take a deep, wide dish and lay out the prepared ingredients in this order:

- cucumbers;

- chicken's meat. Salt, pepper and coat with mayonnaise;

- half crushed prunes;

- grated eggs. We add a little and make a grid of mayonnaise;

- the rest of prunes;

- chopped nuts.

Rinse the greens and chop finely, sprinkle the salad on top of it, and ship for three hours to soak.

Recipe 5. Salad with cucumbers and “Stolichny” chicken breast


four potatoes;




chicken breast;

fresh cucumber;

four pickled cucumbers;

five chicken eggs.

Method of preparation

1. We wash the potatoes and carrots well and boil them until ready. Rinse the breast, put it in a saucepan and boil for half an hour in salted water. Cook eggs and peel the eggshells.

2. Peel the carrot and chop into cubes. We also do with potatoes. Chilled breast cut into cubes or tear hands. Salted cucumbers and eggs are chopped into cubes of the same size as the rest of the ingredients.

3. We put all prepared products in deep dishes, and mix everything by adding mayonnaise.

Recipe 6. Salad with chicken breast and cucumber “Oak”


two potato tubers;


half chicken breast;

two eggs;

pickled cucumber;

jar of pickled champignons;


Method of preparation 1. Well wash the potatoes and boil in the peel until tender. Cool it and grind grated into large chips.

2. Rinse the breast under the tap, fill with water and boil on moderate heat for half an hour. We take out the meat from the broth, cool it and tear it with our hands into arbitrary pieces. We clean the boiled eggs from the shell three grated. Jar with champignons open, pour the marinade and chop them finely with a knife. Marinated cucumber three in large chips.

3. Salad form layers as follows:

- half of grated potatoes;

- chopped breast;

- grated pickled cucumber;

- Champignon;

- grated egg (leave a little for decoration);

- the rest of the potatoes.

On each layer we make a grid of mayonnaise. Decorate the salad with egg and parsley. Leave the salad soak for half an hour.

Recipe 7. Salad with chicken breast, cucumbers and green peas


chicken breast - 300 g;


carrots - 2 pcs .;


200 g canned green peas;

five potatoes;

five eggs;

three fresh cucumbers;


150 grams of cheese.

Method of preparation

1. Washed breast, spread into a saucepan and cook for half an hour, over moderate heat, seasoned with salt and spices. We take out the chicken from the broth on a plate. Cook eggs for about ten minutes and cool. Vegetables thoroughly washed and cook until tender. Then drain and cool. Eggs and vegetables clean.

2. Rub the potatoes and lay them on a round, wide dish with a thin layer. Making a grid of mayonnaise. Sprinkle with finely chopped onions on top.

3. Chopped washed cucumbers, and spread on potatoes. We coat with mayonnaise.

4. Breast tear small pieces and lay the chicken on cucumbers. We also pour mayonnaise.

5. The next layer is grated carrot, which should also be covered with mayonnaise.

6. Sprinkle with grated cheese and mayonnaise again. Cover the cheese with grated eggs, coat with mayonnaise and spread green peas in a thick layer over the cheese.

Recipe 8. Salad with chicken breast and cucumbers “Autumn”


soy sauce; five champignons;

canned corn - 100 g;



chicken breast;


two pickled cucumbers;

two eggs.

For refueling

60 g of mayonnaise;

curry, salt, basil, oregano, coriander - pinch;

20 g sour cream;

two cloves of garlic;


10 g mustard.

Method of preparation

1. Rinse the chicken breast. Season the soy sauce with pepper and marinate the breast in it for an hour. The oven is turned on in the grill mode, set the temperature to 200C, and bake the breast for about 20 minutes.

2. Rinse and lightly dry the mushrooms, cut them in halves. We clean carrots and onions. Dice onions, chop carrots into large chips. Heat the oil in a pan and lay out carrots and onions. Fry the vegetables until soft, then add the mushrooms and fry them all together for about ten minutes.

3. Cut the grilled chicken into cubes. Also grind cucumber.

4. Lay out all the ingredients for the sauce in a deep plate and mix well. We put the salad products in a large container, put the corn and fill with white sauce. Stir and leave to soak.

Recipe 9. Salad with chicken breast, cucumbers and crab sticks


2 chicken breasts;

six cucumbers;


two cans of canned corn;


300 g crab sticks.

Method of preparation

1. Under the tap, wash the breast, put it in the pan and boil for half an hour. We take the chicken out of the broth and cool it. Meat cut into small pieces.

2. Defrost crab sticks at room temperature. Cut in half and finely crumble the knife.

3. We wash cucumbers and chop small cubes.

4. Put the prepared products into a deep container. Here we also spread the corn and salt. All is well mixed by adding mayonnaise.

Recipe 10. Salad with chicken breast, cucumbers and Peking cabbage


chicken breast - 1000 g;

sour cream;

forks of Peking cabbage;

canned corn - can;

two cucumbers;

one Bulgarian pepper;


bunch of greens.

Method of preparation 1. We wash the greens and vegetables under the tap and lightly dry them on a disposable towel.

2. Peking cabbage thin shred and spread in a deep salad bowl. Salt and lightly rub hands so that she runs the juice.

3. Rinse the breast and boil until cooked. Cut into arbitrary slices and shift to the cabbage.

4. Free the Bulgarian pepper from the seeds and cut into strips. We send it after the meat.

5. Cut the cucumbers with thin slices with a knife and put them in a salad bowl. Here we put finely chopped greens. Pour sour cream and mix all the ingredients well.

Chicken breast and cucumber salad - tips and tricks from the chef

  • Vegetables for salad can be steamed or baked in the oven. This way you save more nutrients.
  • Salting and adding spices is better before serving, so that the salad does not drip.
  • If you take greens from a refrigerator for salad, pour over warm water to bring it back.
  • Blown shredded onions with boiling water before adding it to the salad, this will make the taste of the latter much tastier.
  • Experiment! Try adding nuts, spicy herbs or dried fruits to the salad, as a rule, these products give spice to the salad.
  • It is better not to chop Beijing cabbage or green salad, but tear it with your hands.
  • Filling can be absolutely any. It can be prepared on the basis of any vegetable oil, mayonnaise or sour-milk products.
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