Chicken breast and kiwi salad. Video
Fresh chicken breast harmonizes well with the taste of sweet and sour fruits such as kiwi. A salad with chicken breast and exotic fruits can be prepared for a regular dinner or served on a festive table – it all depends on what ingredients you add and how you decorate the dish.
Chicken breast salad with kiwi
Kiwi and chicken salad in sweet and sour sauce
You will need: – 250 g of chicken breast; – 1 forks of lettuce; – 6 quail eggs; – 2 medium-sized kiwis; – 80 g of feta cheese or soft goat cheese; – 4 tablespoons of olive oil; – 1 tablespoon of grain mustard; – 1/2 orange; – salt; – freshly ground black pepper.
Boil chicken breasts in salted water or microwave, then cut into strips. Disassemble the head of lettuce into leaves. Boil quail eggs, chill, peel and cut into halves. Chop the feta into small cubes, squeeze the juice from half of the orange. Peel and cut kiwi into circles, then divide each into 4 segments.
Choose ripe kiwi for the flavor of the salad. Fruits should be moderately soft, sour-sweet
Cover a flat dish with lettuce leaves. In a separate bowl, combine olive oil, mustard, freshly squeezed orange juice, and salt. Place chicken, kiwi slices, quail egg halves and feta cubes on a platter. Pour the sauce over the salad, sprinkle with freshly ground black pepper and serve immediately. Serve the toasted white bread separately.
The festive table will be decorated with a beautifully decorated salad, reminiscent of an emerald bracelet. It needs moderately dense kiwi fruits, the pulp of the fruit should keep its shape well.
You will need: – 300 g chicken fillet; – 2 large kiwi; – 1 fresh cucumber; – 3 tablespoons of green peas; – 2 eggs; – fresh parsley; – 4 tablespoons of mayonnaise; – 1 teaspoon of mustard; – freshly ground black pepper.
Boil chicken and eggs, chill and chop finely. Chop the parsley and fresh cucumber. Put all the ingredients in a bowl, add the green peas, sprinkle with freshly ground black pepper and season with mayonnaise. Stir the salad thoroughly.
Peel the ripe kiwi and carefully cut into thin slices. If the fruit is very large, the circles can be cut in half. Place a notch or wide glass on a flat dish. Spoon the salad around the glass in an even ring. When finished, place the dish in the refrigerator.
After half an hour, take out the salad and carefully remove the notch – a hole will form in the middle. Decorate the surface of the “bracelet” with kiwi halves, laying them as tightly as possible so that no gaps are visible. Decorate the dish with sprigs of curly parsley and serve.