4 salad recipe with chicken and zucchini

As chicken and zucchini - dietary products, and in combination with each other, they give a very remarkable result. In this article we describe the preparation of delicious chicken salad and zucchini, both fresh and canned.

Salad with zucchini - an excellent option culinary use of this vegetable, which, unfortunately, most cooks everything except squash caviar and blinis uses. This is a common failing, because with such a wonderful vegetable can be cooked so many delicious, healthy and varied food! Today we talk about salads - namely, on a salad of zucchini and chicken.

Commonly used for salads fresh and canned squash small size with a delicate flavor and thin skin. Such squash need not be cleaned from skin and seeds.

First recipe: Chicken salad with pickled zucchini

Ingredients:

300g chicken fillet
200g canned zucchini
2 eggs cooked
? cup of canned green peas
Sauce:
by 2st.l. sour cream and mayonnaise
dill and parsley
sugar, salt

Method of preparation:

How to cook chicken salad and pickled zucchini. Until ready to cook chicken, salted water, peel the eggs, cut into medium-sized cubes of chicken chop zucchini, chopped medium-sized eggs, finely chopped greens. Stir chicken, zucchini and peas. For the sauce, mix sour cream and mayonnaise, sugar, salt and herbs, pour salad dressing, mix gently. Slices of egg lay at the bottom of the salad bowl, top with lettuce, decorate it with greens and sliced eggs, file.

Second recipe: zucchini salad with smoked chicken and

Ingredients:

350-400g smoked chicken fillet
350g fresh young zucchini
250g eggplant and tomatoes
2 onions
1 clove of garlic
on? sweet red, green and yellow peppers
5-7st.l. olive oil
pepper, salt

Method of preparation:

How to prepare a salad with smoked chicken and zucchini. Clear zucchini and cut into cubes, finely chop the onion rings, diced peppers cut, pass through a press garlic, mix it with olive oil 3st.l. Fill the prepared vegetables with garlic butter. Clear the eggplant, cut into dice, fry in butter, stirring occasionally. Add to eggplant peeled and chopped tomatoes as well, pepper and salt, put all 3-4min. Put in a pan and pepper and onion, stir, remove from heat, cover under infuse 15 min, then allowed to cool and mix all with chopped coarsely chicken. Place the lettuce in a salad bowl and serve.

Third recipe: Spicy salad with chicken and zucchini

Ingredients:

600g courgettes zucchini
450g chicken breast fillets
200g spinach
? red onion
? cup of ground walnuts peeled
on? cup olive oil, lemon juice, grated Parmesan cheese and chopped mint
1 tbsp olive oil
black pepper, salt

Method of preparation:

How to cook spicy salad with chicken and zucchini. Thinly slice the zucchini, mix olive oil with lemon juice, salt and pepper, pour over zucchini, stir and leave for half an hour for marinating. Rub the chicken with salt and pepper and fry until cooked, then cut into medium-sized. Julienne cut spinach, minced onion, chopped nuts. Mix all together without merging with zucchini pickles, add mint, cheese, stir again and serve salad at the table.

Recipe Four: Warm salad with zucchini and chicken

Ingredients:

2 sweet peppers and onions
1 zucchini, chicken and tomatoes
4-5st.l. vegetable oil
3st.l. parsley
red sweet pepper Ground
ground black pepper
salt

Method of preparation:

How to cook a warm salad with chicken and zucchini. Since the two sides fight off chicken fillet to a thickness of 1 cm, rub a mixture of salt, pepper and paprika, marinated give half an hour. Cut the zucchini, clearing or cleaning it, depending on the thickness of the skin and seed size, 1cm thick circles on until browning on both sides fry in butter, cool a little. Put in the same frying pan and fry the chicken until cooked. Chop the onion circles, not dividing them into rings and fry the chicken until after browning. Pepper until soft bake in the oven or microwave, peel the tomatoes from the skin and seeds, cut into large cubes. Just chop the zucchini, chicken, pepper (to clean it from the skin and seeds). All products combine, add parsley, pepper, salt, season with olive oil or salad unrefined sunflower, serve. Bon Appetite!