Salad with chicken, arugula, cherry tomatoes and cheese

Salad with chicken, arugula, cherry tomatoes and cheese. Recipe with step-by-step photos

If you don’t know what to serve, just prepare an unusual and hearty salad with chicken, arugula, cherry tomatoes and cheese , the taste of which is described by chicken fried in olive oil with Provençal herbs and pepper. The combination of the taste of fragrant arugula with the taste of spicy chicken, complemented by the taste of cherry tomatoes and enriched with the taste of cheese, makes this salad special and unforgettable. It will take only 30 minutes to make it. Using the quantities given in the recipe, you will get 4 servings of salad. The calorie content of one serving is 180 kilocalories.

You can eat this salad during periods of intense sports; it will perfectly fill the body’s increased need for protein and also saturate it with vitamins and minerals.

Salad ingredients:

chicken breast fillet – 1 pc.,

olive oil – 2 tbsp. l.,

arugula salad – 1 package,

cherry tomatoes – 10 pcs.,

cheese (semi-hard) – 50 g,

mixture of peppers - to taste,

dried Provencal herbs – 2 tsp,

olive oil – 2 tbsp. l.,

balsamic vinegar - 1 tbsp. l.,

Salad with chicken, arugula, cherry tomatoes and cheese - recipe:

Wash chicken breast fillet (1 piece), cut into two parts. Salt both parts of the breast (to taste), pepper (to taste), sprinkle with herbs de Provence (2 tsp). Place the breast in a plastic bag or cover with cling film and beat with a hammer on both sides.

Heat olive oil (2 tbsp) in a frying pan and fry the chicken breast in it for 3 minutes, first on one side.

Then - with someone else.

Transfer the fried chicken to a paper towel to remove excess oil and fat.

When the chicken has cooled slightly, cut it into 1 cm wide slices.

Cut the cherry tomatoes in half.

Cut the cheese into cubes with a side of 0.5 cm.

Wash and dry the arugula, then place in a salad bowl.

Place cherry tomatoes on top.

Add chopped chicken.

Prepare salad dressing. It is very easy to create in an ordinary small jar. Simply mix olive oil (2 tbsp) and balsamic vinegar (1 tbsp), close the jar tightly and shake a couple of times. That's it, the gas station is ready. If you wish, add a little more salt, but this is not necessary.

salad with chicken, arugula, cherry tomatoes and cheese without dressing. Pour the dressing into the gravy boat.

Anyone can pour the dressing on their own salad and stir the salad.

You can also prepare an extraordinary “Malachite Bracelet” salad from chicken; you can find its recipe on our culinary website.

Greetings from Italy: salad with arugula, chicken and cherry tomatoes

Ciao, miei cari! In other words, bongiorno! Or more precisely, ardent greetings to all readers of Igor Dobrynin’s culinary blog. Now we have a recipe for salad with arugula, chicken and cherry tomatoes. In Italy they simply love arugula and put it everywhere they can - this explains my current greeting. Would you like to try an Italian salad? Then go ahead!

Ingredients:

— Arugula (bunch, approximately 50-100 g);

— chicken fillet (1 breast);

— cherry tomatoes (1 package);

- pine nuts (optional).

— Cheese (you can take any kind, but hard types are better);

For refueling:

— Olive oil (50 ml);

- balsamic vinegar (5 ml);

- garlic (a couple of cloves);

- ground black pepper (to taste).

When making a salad with arugula and chicken, I advise you to start with the dressing, as it must infuse. To do this, pour olive oil into a small container, add a little balsamic vinegar, add chopped garlic (I use a garlic press, but you can just chop it finely) and ground black pepper to taste. Our sauce is ready! Set it aside, having mixed it beforehand.

The line of main ingredients was established. Wash the arugula under running water and place it on a paper towel to absorb the water. If you don’t have such a towel, you can just wait until it dries.

Cut the chicken breast, cleaned of bones and skin, in half and let it cook for 20-25 minutes. While the fillet is cooking and the arugula is drying, cut the cherry tomatoes (don't forget to rinse them)

and grate the cheese on a medium grater.

After the fillet has cooked and cooled slightly, cut it into small pieces. All that remains is to combine all the ingredients.

First we load the arugula leaves into the salad bowl,

then dilute the greens with chicken fillet, sprinkle the whole thing with cheese, and cherry tomatoes on top will make a suitable stop.

If the salad is being prepared for a formal table, then it should be presented in this form and stirred just before the meal. If you are making it quickly for guests who arrived at one moment, and it is prepared in almost 30 minutes, then you can stir it right away. If you have pine nuts in the house, you can sprinkle them on top of the finished salad.

I recommend serving the dressing separately so that anyone can combine it with the salad on their own plate. That's all!

If you would like to be among the first to receive the latest recipes from Igor Dobrynin’s Culinary Blog, subscribe to them using the form below. This is done simply and simply, like the salad with arugula, chicken and cherry tomatoes. =)

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The best salad recipes with arugula and chicken

Proponents of proper nutrition know about arugula firsthand. The fascinating appearance and special nutty taste of carved lettuce leaves can effectively highlight any special dish. Arugula goes well with shrimp, reddish fish, chicken, and various vegetables and fruits. The dishes turn out very tasty and appetizing on the outside. In our article we will present several exciting recipes for salads with arugula and chicken. They will help you create the most exciting everyday and special menus.

Salad with chicken, arugula and cherry tomatoes

Carved lettuce leaves themselves have a fairly rich taste and smell. You don't even have to add anything to them. Just season them with vegetable oil and sprinkle with balsamic vinegar. But for real gourmets, you can prepare a subsequent salad with arugula, cherry tomatoes and chicken. In addition to the dish, you can cook a poached egg.

The step-by-step salad recipe consists of the following steps:

Use a knife to divide the chicken breast lengthwise into two parts, lightly beat it, add salt, pepper and sprinkle with herbs de Provence.
Cherry tomatoes (250 g) cut in half.
Chop soft cheese (80 g) into cubes.
Fry the chicken breast in vegetable oil (2 tbsp), let cool and cut into thin slices.
Arrange the arugula on a plate, distribute the tomato halves and cheese on top.
Season the ingredients with a consistency of olive oil (2 tbsp), balsamic and sweet soy sauce (1 tbsp each).
Place chopped breast and poached egg on top of lettuce leaves.

Step-by-step preparation of salad with arugula and tomatoes with mustard dressing

The next dish can be served as a main course. It contains not only arugula leaves, but also protein-rich chicken breast. The dish is immediately satisfying and light, and is also suitable for dietary nutrition.

Arugula salad with tomatoes, chicken and special dressing is prepared in the following sequence:

The breast (300 g) is washed and dried with a cardboard towel, then rubbed with salt and pepper. The cooked fillet is wrapped tightly in foil and placed in the oven for 30 minutes.
The baked breast is cooled and separated into fibers by hand.
The tomatoes are cut into small slices, and the pepper is chopped into strips.
In a bowl, arugula leaves are mixed with peppers, tomatoes and chicken breast by hand.
Top the salad with a dressing of olive oil (3 tbsp), mustard and lemon juice (1 tsp each).

Arugula salad with fragrant strawberries and chicken

Desserts made from this sweet summer berry are loved by everyone without exception. But you can also make a tasty salad with strawberries. The berry mixes quite well with chicken and arugula, adding a special note to the dish and leaving a pleasant aftertaste. Preparing this salad is easier than usual:

Wash arugula (100 g), dry on a towel and place on a flat plate.
Divide the boiled chicken fillet into fibers and place on top of the lettuce leaves.
Coarsely chop a handful of walnuts with a knife.
Place coarsely chopped strawberries (6 pcs.) on top.
Sprinkle the salad with grated cheese (20 g) and chopped nuts.
Prepare the dressing by whisking vegetable oil (3 tbsp), wine vinegar (2 tsp), a teaspoon of honey and French mustard beans. Add salt and ground pepper to taste.
Pour the dressing over the salad and serve immediately.

Salad with arugula, croutons and corn

The following dish can be prepared both for a daily dinner and for a formal feast. This salad with arugula, chicken and corn requires a minimum of ingredients, and its taste is simply wonderful. The manufacturing recipe consists of just a few steps:

First, for this salad, you should fry the croutons. To do this, cut the baguette or savory loaf into long pieces and dry it in a frying pan with vegetable oil. At the same time, make sure that the fire is small.
Place arugula leaves (50 g) and pieces of chicken breast (300 g) on a plate.
Sprinkle 100 g of corn on top and stir.
Season the salad with the consistency of balsamic and mustard-orange sauces, adding a tablespoon of sunflower oil and salt.
Before serving, sprinkle the dish with croutons.

Salad with chicken, champignons and arugula

From lettuce leaves and chicken fillet you can prepare a good hearty dish not only for women who watch their figure, but also for athletes. Thus, the following arugula salad with chicken contains as much as 40 g of protein and virtually no carbohydrates.

To prepare the dish, chicken breast (250 g) should be previously grilled until cooked, and the champignons should be sautéed in a frying pan with vegetable oil. At this time, the bell pepper must be cut into strips. Then combine arugula, peppers, fillet and mushrooms on a plate. Mix the ingredients and season them with sesame oil (1 tbsp) and soy sauce (1 tsp). When serving, the salad can be sprinkled with toasted sesame seeds. The result will be a very tasty and necessary salad.

Salad with arugula and chicken

Recipes: 7

arugula – 40-50 gr.
kumquat – 4 pcs.
chicken/turkey fillet – 1 pc.
(1/2 part of the breast) orange – 1/2 pcs.
Dijon mustard – 1 tsp.
light balsamic vinegar – 1 tsp.

Haruka

10 September 2012, 05:58

durum wheat noodles (I used tricolor) – 50 g
water, salt, vegetable oil (for boiling pasta)
mushrooms (I used soybeans)
olives or
green peas – 8 tsp.
cherry tomatoes – 8 pcs.

ju1ietta

January 28, 2012, 16:00

salad – 50-60 g
arugula – 15 g
boiled chicken – 100-150 g
canned pineapple – at your discretion
roasted almonds – 3-4 nuts
sauce whipped in a blender:

irusya.by