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Ships with chicken salad

Ships with chicken salad

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it's a very tasty salad and otherwise .....

  • a fried chicken breast
  • 2-3 well-fried straw potatoes
  • a few pickles
  • a box of boiled corn
  • a box of mushrooms (I didn't have it this time)
  • green parsley
  • a few tablespoons of mayonnaise
  • a donut or red bell pepper and a yellow one
  • larger cucumbers
  • salt pepper curry
  • garlic
  • mustard or teaspoon

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Ships with chicken salad:

the chicken breast is cleaned and seasoned with salt, pepper, curry and breaded with garlic and then put directly in the oven or in the foil in the oven. in the oven .cut the cucumbers into cubes as well as the chicken breast when browned and the potatoes .then mix everything the chicken, potatoes, corn, pickles, mushrooms (I didn't have) a teaspoon of curry, salt, pepper, mayonnaise and a little mustard .with this salad we fill boats with yellow red bell peppers, cleaned cucumber with a spoonful of symbols or on slices of toast .good appetite ...

Method of preparation

First, we turn on the stove oven and take care of the potatoes, which we wash and then wipe them well with a napkin and wrap each one in a piece of foil. We place them in a tray (steak, I used) and bake them, about 90 ', but about half the time we return them to the tray, the bottom to be on top and vice versa. After baking, let them cool.
In the meantime, we take care of the filling. We clean the peppers of stalks and seeds and wash them together with the green leaves, then we cut them coarsely and grind them all in the robot.
We cut the washed mushrooms into suitable pieces. We cut the chicken breast into small pieces.
In a deep frying pan, heat the oil and brown the pieces of meat well, stirring so that they do not burn. Add the greens over them and after a few minutes (1-2 '), add the mushrooms. Stir, add 100ml of water, put the lid on and simmer for 15 '. In a bowl, mix the cream with the starch. When the meat is cooked, add the sauces, sour cream and half the amount of cheese. Mix everything well and remove from the heat.
We return to the potatoes that have cooled in the meantime, and cut a generous lid from each one and carefully dig them out, forming the ships. Fill each potato with the prepared mixture and sprinkle the rest of the cheese on top. For appearance and color, I added a slice of tomato and green dill leaves on each.
We put the ships back in the oven for 10 '.

Serve both hot and cold, on lettuce leaves, and fresh tomatoes.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Shrimp boats filled with raw salad and caramelized nuts

We start washing and cleaning: carrots, celery, apples and garlic. After they have been cleaned, they are grated on a small grater, after the carrot and celery have been grated, squeeze 1 lemon over the composition so as not to change its color and taste. Peel an apple and grate it on a small grater, then squeeze it because it leaves a lot of juice.

Add on top of the other ingredients, the garlic will be cleaned and crushed and it will also be put in the salad, it will be salted and the mayonnaise will be added, here it is up to you 3-4 tablespoons of mayonnaise or more, after tasting.

Separately we will heat a frying pan, we will give the fire a little fast at the beginning, after which we will leave it towards the environment and we will introduce in the oil the shrimps from the bag that in contact with the heat will later filled with salad of vegetables. After the shrimp are done, take them off the heat and put them on absorbent paper because they contain a lot of oil and let them cool.

Separately, break the walnuts and choose about 150 gr, the walnut will be cut in half, just like in the photos. Put 3-4 tablespoons of sugar on the fire to caramelize, when you notice that the sugar is caramelized, add the walnuts, leave for a few seconds and remove. It is a perfect combination for ships filled with salad of vegetables.

PS: For those who do not want caramelized walnuts as a garnish, we can replace that in the next picture, the salad is put in a crescent style shape, it will be decorated with apple slices and pomegranate seeds.

Ships with vegetables and couscous

& Icirc & # 539i need: 3 zucchini, 1 can & # 259 with & # 537cu & # 537, 2 ro & # 537ii, 50 g prosciutto, 1 l & # 259m & acircie, 3 tablespoons olive oil, 1 tablespoon basil butter, p & # 259trunjel, salt

Prepare: Wash the pumpkins, wipe them with a clean cloth and cut them lengthwise. Using a spoon, remove the pulp. Separately, boil a cup of water, sprinkle with tablespoons of butter and a pinch of salt. After boiling, turn off the heat and pour water over it with a fork. Cover with a saucer and bake for at least 5 minutes to absorb all the water. Mix lightly, with a fork, add the peeled tomatoes and cut into small cubes, the pumpkin pulp, the prosciutto leaves, the chopped parsley and the chopped basil. Sprinkle the salad with olive oil and olive juice, to taste. Fill the zucchini and bake for 15 minutes. Serve the zucchini stalks pressed with chopped green parsley. The combination of prosciutto and vegetables, topped with cues is one of the most successful. The corbels are good both warm, as well as cold, depending on their preferred function.

Start by cutting the wands so that you get a kind of rhombus. Remove the paste from above and inside. But be careful to keep the bottom and the walls.
The baking trays are placed on a tray, on baking paper. Grease the outside with a little oil, with a brush, to make them more golden and crispy.
Beat eggs with salt and sour cream.
Fill the baguettes with egg. Not right up there. You have to leave room to add the meat and a little grated cheese. Top with some of the onion.
Then add another thin layer of egg, a little grated cheese and the rest of the onion.
Put in the preheated oven and leave on high heat for about 30 minutes.

Half a wand is enough for one serving. If you want, you can keep the rest in the fridge to serve another day. Heat lightly in the oven. It can be stored very well in the freezer, if you ever need to cook long in advance.

Chicken salad with apples

& # 8211 1 boneless chicken breast
& # 8211 2 mere
& # 8211 1 handful of walnut kernels
& # 8211 1 casserole with arugula leaves
& # 8211 2 tablespoons olive oil
& # 8211 1 handful of dehydrated cranberries
& # 8211 100 g old telemea or strips of parmesan
& # 8211 sare
& # 8211 pepper
& # 8211 thyme
& # 8211 basil
& # 8211 2 tablespoons flour
& # 8211 2 tablespoons sugar
& # 8211 2 tablespoons mustard powder
& # 8211 1 teaspoon salt
& # 8211 1/2 cup dry white wine
& # 8211 2 eggs
& # 8211 125 ml sour cream / milk
1 tablespoon melted butter

Method of preparation:
Chicken salad:
Wash the chicken and arugula leaves and let them drain.
Cut the chicken into 3-4 cm wide strips, season with salt, pepper, thyme, basil and put them on the hot grill or on the stove until they are browned enough.
Wipe the arugula leaves well, place them in a large bowl, add the walnut kernels, cut apples, cranberries and crushed cheese.
Cut the ready-fried strips into 2-3 cm slices and add them to the salad.

Dressing salad
Brown the flour in a pan together with the sugar, mustard powder and salt, then pour the contents over the wine, stirring so that it does not remain lumpy.
When the mixture is homogeneous, add beaten eggs and put on low heat, stirring until it reaches the consistency of a cream.
Add the melted butter, remove from the heat and thin with the cream (if it's still thick you can add milk or drinking yogurt).
Serve the apple salad with this dressing based on white wine, the most suitable sauce for meat salad.


Sift the flour. The eggs are washed, disinfected and rinsed with cold water. Whole egg powder is dissolved in about 330 ml of lukewarm water.

The baking soda dissolves in the vinegar.

Dough preparation

The lard is frothed with powdered sugar. Gradually add the eggs, about 300 ml of water, salt, oil and vanillin, continue beating until the composition becomes a cream, then add the bicarbonate dissolved in vinegar. The composition is further mixed until completely homogenous. Then add the flour, mix gently until the whole amount is incorporated. Leave to cool to + 4 ° C for about 30 minutes.

Modeling and baking ships

After the rest time, the dough is divided into 10 equal pieces, it is molded on the plate sprinkled with flour in long sheets of about 8 cm flat, with a width of about 6 cm. On each piece there is a decoration with a fork or crochet, in length. Cut into diamonds with a side of about 8 cm. Place in the pan, place in the oven and bake at a moderate temperature (180-220 ° C).

After baking and cooling, powder with vanilla flour.

Greek chicken salad

Do you want to eat a salad like at a restaurant, but at home? This Greek chicken salad is full of flavor and easily serves the purpose of making half of your portion of vegetables, respectively lettuce, tomatoes and cucumbers.

Preparation time: 15 minutes 4 servings

250 g salad (Romanian type or other type)

1 medium cucumber, peeled and cut into slices

2 sliced ​​rum tomatoes (those are oval and fleshy tomatoes)

16 seedless calamata olives, cut in half

1/2 small red onion, finely chopped

40 g feta cheese with low fat content, crushed pieces

280 g cooked chicken breast, cut into slices

16 chips from integral glue (see below how to prepare)

3 tablespoons olive oil

1/4 teaspoon Dijon mustard

1/8 teaspoon ground pepper

1. Put in a medium bowl and mix all the salad ingredients except the pieces of glue.

2. In a small bowl, mix the dressing ingredients. The easiest way is to put them in a jar with a lid and mix them by shaking the jar.

3. Pour the dressing over the salad and mix.

4. Serve the salad with the chips from the stick or break them and sprinkle them over the salad.

Advice: You can prepare your own chips from the stick. Take a stick of wholemeal flour, cut it in half and then each half into 4 equal parts. Unwrap the cut pieces of glue to get 16 pieces. Spread them on an oven tray and spray with olive oil. Turn the pieces over and apply a little olive oil on the other side as well. If you want you can sprinkle the paprika over them. Bake them in the oven at 190 degrees Celsius for about 10 minutes, or until they become crispy.

Nutritional information / portion

16g Carbohydrates Calories 340kcal Protein 25g Total Fat 20g Saturated Fat 3.8g Carbohydrates 3g Fiber 4g Cholesterol 65mg Salt 385mg Potassium 535mg

Avocado boats filled with tuna salad with cumin

Ingredients: 2 avocado fruits, 1 large can of tuna in its own juice, 1 hard boiled egg, a red onion, lemon juice, cumin seeds, 1 tablespoon of olive oil, salt and pepper.

Avocado is cut in half lengthwise. Remove the seeds and clean the core with a spoon, keeping the integrity of the shell. The core is sprinkled with fresh lemon juice and passed with a fork until it becomes puree. Drain the tuna and remove from the can. He also grinds it with a fork. Finely chop the onion. Cut the egg into small cubes.

Mix the onion, tuna with avocado puree and olive oil. Add the egg cubes and mix gently. Season with salt, pepper and cumin and fill with avocado salad.

Quinoa salad with vegetables and anchovies

Ingredients: 100 g quinoa beans, 5 -6 anchovy fillets (preserved in oil in a jar), a zucchini, an eggplant, 1 yellow bell pepper, 1 onion.

Root salad with turkey breast

Ingredients: 1 celery, & frac12 kg of turkey breast, 3- 4 carrots, 100g pumpkin seeds, 100g lightly fried sesame seeds, 1 egg, oil d.

Chickpea salad with peppers and green onions

Fasting recipe for 4 servings Ingredients: 400g chickpeas (canned), 1 red bell pepper, 5 cherry tomatoes, 3 green onions,.

Lebanese parsley, tomato and wheat salad (tabbouleh)

Tabbouleh recipe for 4 servings Ingredients: 100g of crushed wheat (bulgur), 4 bundles of parsley, 4 tomatoes, 2 ca.

Chicken salad with apples

Chicken salad with apples

Chicken salad with apples special and very tasty. It is not easy to do, you have to be very careful when preparing the salad dressing. It is very filling and can be served as a main course. Apples give acidity to the salad and together with the chicken they complement each other perfectly.

For a long time I avoided using apples in salads, I didn't think they would be good, until I served someone a salad that contained apples, and the taste was special, since then I use apples in many types of salads, such as It often replaces the sugar needed in some dressings.

This recipe for chicken salad with apples it is preferred by women, it is full, does not contain much fat and provides the necessary intake of vitamins and proteins for the whole day. It is ideal for lunch or dinner. It can be prepared in the evening and taken to work together with the separate dressign, when we get to work, all we have to do is pour the dressing over the salad and have a healthy lunch. Even if you don't have arugula, it goes without problems with normal salad or iceberg lettuce.

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