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Chicken salad with plums and couscous

Chicken salad with plums and couscous


For this salad recipe of chicken with plums and cus cus we will proceed as follows:

First, boil the couscous in a saucepan with water and boil it according to the instructions on the package. Then let it drain, after passing it through a jet, two, of cold water. Mix the olive oil with the lemon juice and when the couscous is slightly cooled, mix it with it. Then allow to cool completely.

The chicken breast, without skin and bone, will boil, after which we will cut it into strips (when it is cold, obviously!).

Wash the plums, remove the seeds and cut them into slices. Washed tomatoes will also be cut into slices, as well as red onions.

Then mix the tomatoes, plums, chicken breast, onion, without crushing them, pour the couscous and mix two or three times carefully. Then season with salt and pepper to taste and serve with confidence.

Good appetite!

A chicken salad recipe with plum and couscous with a Mediterranean specificity that must be tried by you who want something different.



Asian chicken salad

Season the chicken breast with salt and pepper and simmer on low heat, let it cool, then cut into pieces.

For the marinade: Mix the marinade ingredients and season with salt and pepper. Pour them over the chicken and leave everything to marinate in the fridge overnight.

To be served: Heat the sticks on the grill, then grease them with mayonnaise and put the chicken inside, wrapping them. If you want, you can serve the chicken on a salad bed, with the gratin sticks next to it.

4 pieces chicken breast
salt and freshly ground black pepper
Marinade:
2 g ground ginger
2 cloves garlic, finely chopped
6 green onions, chopped
50 ml soy sauce
15 ml sesame oil
1 ml fish sauce
10 ml of honey
5 ml lemon juice
1 red hot pepper, without seeds, finely chopped
60 g coriander fresh, cut
salt and freshly ground black pepper
For serving:
wafers
mayonnaise
lettuce leaves


Chicken salad with plums and couscous - Recipes

Chicken breast faces are included in the menu of people with various diseases of the gastrointestinal tract, diabetics and those suffering from obesity. This is an excellent low-calorie meat, it is easily absorbed by the body and prepared very quickly. Chicken breasts go well with various vegetables, dried fruits, creamy sauces and mushrooms. White meat dishes are tasty both hot and cold.

    • For chicken breast with dried apricots and prunes:
    • 500 g chicken breast fillets
    • 100 g dried apricots
    • 100 g of plums
    • 200 ml of 30% cream
    • 2 onions
    • curry
    • salt.
    • For chicken breast with dried apricots and bacon
    • 2 pieces chicken breast
    • 30-50 g butter
    • 5-6 pieces dried apricots
    • 100 g of bacon
    • 2-3 art. l. cream or sour cream
    • 3 tablespoons. l. dry white wine
    • 1 teaspoon. flour
    • 1-2 cloves of garlic (optional)
    • 2 tablespoons. l. vegetable oil
    • black pepper
    • salt.

    Chickens with dried apricots and prunes

    Wash and dry chicken breast with a towel or napkin. Separate the meat from the bones and cut the fillet into small pieces (cubes or straw).

    Wash dried apricots with plums and cover with boiling water. After 10 minutes, drain the water and finely chop the apricots and prunes.

    Peel and chop the onion. Pour the vegetable oil into the pan and fry the onion until half cooked. Then add pieces of chicken fillets and, stirring constantly, fry the chicken with onions for about ten minutes (until the meat turns white). Salt and add cream to the pan. When it boils, reduce the heat and simmer for five minutes.

    As soon as the cream starts to evaporate and thicken, put the dried apricots with plums in the pan. Mix everything carefully, add curry and cook together until soft. On the side container you can serve boiled rice or buckwheat for this dish.

    Chicken breast with dried apricots and bacon

    Rinse the dried apricots well and soak them in boiling water. After 15 minutes, bend the dried horses in a stream, let the water drain and cut the dried fruit into small cubes. Butter and bacon also cut into cubes, combine with dried apricots and mix.

    Wash your breasts, dry them and put them in the shape of a heart. Remove excess meat around the edges. Carefully cut each breast, making a pocket, salt, pepper and fill with the prepared mixture. To prevent filling from spilling, seal the edges with wooden toothpicks.

    Pour the vegetable oil into the pan and fry the stuffed breasts in it (alternately with each other) until golden brown appears.

    Add wine and cream (cream) to the pan, cover and boil the chicken breast until ready. If the sauce turns out to be too thin, dissolve a teaspoon of flour in two teaspoons of water, pour into the pan, mix well and bring to a boil.

    Place the finished chicken breast in a heart shape on a plate (carefully remove toothpicks) and garnish with chopped green snacks and almond flakes.

    White chicken breast meat can become dry. Therefore, it is recommended to eat it, boil it in sauce and use baking foil or cooking sleeve for baking.

    For a single portion, a chicken breast is enough, but if the meat is cut and fried with other ingredients using a recipe, you can cook four or two portions.


    Chicken salad with plums and couscous

    Chicken, plums and couscous? Somewhat strange, some would say. But as long as you're willing to try something more "different" than the traditional conservative menu at home. I tell you, dear ones, try this salad. A light lunch with a sweet-sour taste. A weave of flavors, shapes and colors. Today I present chicken salad with plums and couscous.

    Therefore ingredients:

    200 gr couscous
    200 gr chicken breast
    2 suitable tomatoes
    6-8 plums
    1 small red onion
    6 tablespoons olive oil
    4 tablespoons lemon juice
    salt, pepper to taste

    First, boil the couscous in a saucepan with water and boil it according to the instructions on the package. Then let it drain, after giving it a jet, two, of cold water. Mix the olive oil with the lemon juice and when the couscous is slightly cooled, mix it with it. Then allow to cool completely.

    The chicken breast, without skin and bone, will boil, after which we will cut it into strips (when it is cold, obviously!).

    Wash the plums, remove the seeds and cut them into slices. Washed tomatoes will also be cut into slices, as well as red onions.

    Then mix the tomatoes, plums, chicken breast, onion, without crushing them, pour the couscous and mix two or three times carefully. Then season with salt and pepper to taste and serve with confidence.


    Tabouleh salad recipe with couscous

    The ingredients you need for this preparation are the following:

    - 250 ml of strained chicken soup

    - 120 ml of freshly squeezed lemon juice

    - 3 tablespoons olive oil + 2 more tablespoons

    - 1 diced cucumber and 1 sliced ​​cucumber, for decoration

    - 8 cherry tomatoes, of which 6 diced and 2 sliced

    - a few fresh mint leaves, for decoration.

    Here is how to prepare the tabouleh salad with couscous:

    In a pan, put strained chicken soup, water, 50 ml of lemon juice, 2 tablespoons of olive oil and bring to a boil. When they boil, add the couscous. Cover the pan with a lid, set aside and let the couscous hydrate for 5-10 minutes. When the time has passed, let everything cool and, in a bowl, mix the chopped onion, diced tomatoes, diced cucumber, olive oil and remaining lemon juice and season the mixture. Leave it aside for 15-20 minutes, until the flavors intertwine. After that, put the couscous over the vegetable mixture, chop the parsley and add it and decorate everything with mint and slices of tomatoes and cucumbers. Cover the bowl and leave it to cool for at least an hour before meals.

    Taboo salad with couscous it is delicious and can be stored in the refrigerator for even two days, so you can enjoy it leisurely.


    Chicken salad with plums and couscous - Recipes

    For those who look at their figure or just love healthy food and at the same time delicious for breakfast or a snack during the day, a chicken salad is perfect. This light salad is easy to prepare and, at the same time, very healthy.

    • - 400 g chicken fillets
    • - 2 eggs
    • - 1 fresh cucumber
    • - 300 g of fresh shampoos
    • - 100 g of plums
    • - 1 onion
    • - 20 g of green onions
    • - 20 g of lettuce
    • - 100 g of mayonnaise
    • - It tastes good.

    First we take the plums and rinse them well, then we put them in a small cup and pour boiled water over it. Close the plums with a lid and let them sit for 10 minutes. Then drain the water, cooled and finely chopped.

    Chicken fillet is better to take fresh or carefully thawed. Rinse the films well in cold water, put them in a saucepan, cover with cold water, lightly salt and cook for 40 minutes. Remove and cool. The finished fillet is divided into small fibers and carefully cut with a sharp knife. You should have very small parts.

    Bake the onion, finely chop and fry in vegetable oil until golden. Cut the mushrooms into small pieces and add to the fried onions, mix well and fry for 15 minutes.

    Wash the chicken eggs and cook them cold. Boiled eggs are cooled and clean. One egg lightly cut into thin slices, the second on a fine grater. Wash green onions, dry and finely chop. My cucumbers, obsuchivaem, cut in half lengthwise and cut into thin pieces.

    The lettuce salad is washed in cold water, dried and placed on a plate. In a deep bowl, mix: fried mushrooms with onions, eggs, chicken, plums, onions and mayonnaise. We add some salt to your taste. I spread the resulting mixture on lettuce leaves, sprinkle with cucumber on top and decorate with slices of chicken eggs.


    Dough ingredients

    1. Wash the plums well, cut them in half and remove the seeds. Then cut the plums into 3-4 slices each half and set aside with the sugar sprinkled on top.

    2. In a 26 cm tart or cake pan, pour the melted butter and spread it evenly throughout the pan. Spread the plums on top as best as possible, then prepare the dough.

    3. Combine milk with eggs, vanilla essence, sugar, flour and a pinch of salt, using a blender or food processor.

    4. Then pour the dough over the plums evenly and put the clafoutis tray with prunes in the oven for 15 minutes at 180 degrees.

    5. Serve the plum clafoutis sprinkled with powdered sugar, after it cools down a bit.


    Couscous salad with fresh vegetables is a simple, tasty, easy and quick recipe to prepare. It is perfect for lunch or dinner, served as such, but can also be a side dish to fish or other meat recipes.

    Couscous salad with fresh vegetables is a delicious, healthy fasting / vegan recipe, in which I especially used fresh vegetables full of vitamins.

    Although I often prepare it in the hot season, when I don't want to turn on the stove, I like to eat couscous salad with fresh vegetables in the cold season because I often feel the need to bring something fresh to the menu.

    Couscous is also known as couscous, although I don't understand why I can't spell the name of an imported product correctly, as it is written on the product box.

    Couscous /kouskous is native to North Africa. It is traditionally cooked in tajine dishes, along with meat or vegetables. It is rich in vitamins, fiber and minerals.

    The one found in stores in Romania cooks quickly, according to the instructions on the box. To be honest, I always choose the kind of & # 8221 instant & # 8221 couscous that only needs hydration with hot water. I stayed set on extremely fast recipes from the time I arrived late from the office and had to prepare dinner. There are types of couscous that need a light frying and boiling for a short time. This type of couscous falls into the pasta category.

    If you want to see how I prepared couscous salad with eggplant and mint you can click here.

    Couscous is a good substitute for rice or other cereals.

    To prepare couscous salad with fresh vegetables we took into account some important aspects:

    • 1. do not put more liquid than necessary
    • 2. do not leave it longer than indicated on the box
    • 3. after hydration, aerate it with a fork.
    • 4. I cook the couscous that needs boiling beforehand for a better taste and it helps not to stick the grains.

    That being said, I leave below the list of ingredients and how to prepare it in video format for couscous salad with fresh vegetables.

    INGREDIENT:

    150 g of instant couscous does not require boiling

    1 large cornison cucumber

    1 medium kapia pepper or 1/2 red bell pepper

    2 tablespoons canned corn kernels

    juice from 1/2 small lemon

    1/4 bunch of green parsley

    You can see how to prepare couscous salad with vegetables in the video recipe below:

    For starters I put the couscous in a bowl, poured hot water and covered the bowl. While it is hydrating, I started chopping the vegetables. I cut the red onion into juliennes. You have to be careful that this can stain both the nails and the skin, as can be seen in the pictures.

    I cut the cucumber in half and then sliced. I cut Rosia into quarters and sliced ​​each quarter. I chopped green onions into slices. I cut the kapia pepper into cubes of the right size. I squeezed half a lemon.

    In the meantime, the couscous got hydrated, so I aired it with a fork.

    I added the chopped vegetables. Season with salt and freshly ground pepper and mix a little.

    I poured the olive oil, lemon juice and chopped parsley and mixed until the composition was homogenous.

    Couscous salad with fresh vegetables is delicious and, as you can see, very easy to prepare.

    You can eat it plain or it can be a perfect garnish with any type of meat.


    Couscous salad with chicken and greens

    Couscous salad with chicken and greens from: medium grains (for couscous), chicken breast, small tomatoes, red and yellow peppers, zucchini, white onion, lemon, mint, basil, coriander, parsley with flat leaves, olive oil, turmeric, salt, pepper.

    Ingredient:

    • 1 kg of medium grains (for couscous)
    • 400 g of chicken breast
    • 6 small tomatoes
    • 1/2 red pepper
    • 1/2 yellow pepper
    • 2 small pumpkins
    • 6 small white onions
    • 5 lamai
    • 1 bunch of mint
    • 1 bunch of basil
    • 1 bunch of coriander
    • 1 bunch of parsley with flat leaves
    • 150 ml of olive oil
    • turmeric
    • salt
    • pepper

    Method of preparation:

    Put the couscous seeds in a salad bowl, cover with cold water and drain immediately.

    Leave them like this for 20 minutes, then cook them for another 20 minutes, in a special dish for couscous, or 5 minutes, in a covered bowl, in the microwave.

    Pour the couscous on a plate, sprinkle with the juice obtained by squeezing 4 lemons and 3 tablespoons of olive oil, mix lengthwise with a fork, then leave it at room temperature to swell.

    Cut the chicken into cubes, put it in a bowl with a teaspoon of turmeric, add the juice of the last lemon and 3 tablespoons of olive oil. Leave to marinate for 15 minutes.

    Finely chop all the spices, peel and chop the onions, then cut the tomatoes in half, remove the seeds and cut the pulp into cubes.

    Cut the zucchini into thin slices and cut the peppers into cubes. Add all this over the couscous and mix.

    Brown the chicken breast cubes over high heat in a pan in which you put two tablespoons of olive oil, then season with salt and pepper, drain and let cool.

    After an hour, refrigerate the salad for at least an hour. Shortly before serving, check the seasoning, add the diced chicken, mix well and then enjoy.