Salad with Chicken and Fresh Vegetables
Spring is right around the corner. And even though nowadays you can buy fresh vegetables all year around, in spring they taste somehow special. Maybe this is a way how body let’s you know it needs to be replenished with vitamins.
This is why I am publishing this recipe for salad made of fresh bell peppers, cucumbers and tomatoes with boiled white chicken meat and a bit of cheese.
By the way, mayo in the dressing can be mixed with sour cream for skinnier version.
- 0.5-0.75lb of chicken breast meat
- 1 big bell pepper
- 2-3 tomatoes
- 2-3 baby cucumbers
- 0.5 cup of shredded cheese (I used italian blend)
- Mayo to taste
- Ground black pepper to taste
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients:
- Bring a pot with water to boil, salt to taste, add chicken in and cook until cooked through (about 20 mins); remove pot from burner and let chicken cool down with the water:
- Slice bell pepper in half, remove stem and seeds, and slice (first in stripes, then in smaller pieces), move to the salad bowl:
- Remove chicken cooled down to room temperature from the water and dice it into pieces similar in size with how you sliced bell peppers, move to the salad bowl:
- Dice tomatoes into pieces of similar size and add them to the bowl as well:
- Then do the same with cucumbers (if cucumber skin is bitter, peel them before slicing)
- Add shredded cheese:
- Season with salt and ground black pepper to taste:
- Add mayo:
- Then mix:
- And serve right away:
Caesar salad is a salad made of romaine lettuce and croutons dressed with Caesar salad dressing, parmesan cheese, olive oil, lemon juice, black pepper, garlic, and egg. In some restaurant they prepare this salad by the tableside. Moreover, this Filipino style Caesar Salad Recipe can be paired with your favorite Inihaw na Liempo, Carne Frita or any grilled pork dish. This becomes a perfect meal for both athletes and dieters. It will keep you in good shape since enough calories are provided in every meal. Besides, making this dish is just a piece of cake.
How to make Filipino Style Caesar Salad
Filipinos love salads. In fact, in every occasion you’ll see salads served to guests here are some of the most popular Filipino salads; Buko Salad, Buko Pandan Salad, Fruit Salad, Chicken Macaroni Salad, Ube Macapuno Salad and Buko Melon Salad. In this recipe we are going to share to you the famous Caesar Salad dish with an added Filipino flavor, the Bagoong, we added this Filipino ingredient to the dressing. The result is awesomely flavorful and appetizing.
Caesar Salad Ingredients:
Caesar Salad Dressing:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 1 loaf tasty bread, cut into 1/4-inch cubes
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 small crusty sourdough bread rolls, torn into bite-sized pieces
- Olive oil spray
- 4 bacon rashers, rind removed, coarsely chopped
- 1 cos lettuce, leaves separated
- 60g parmesan, finely grated
Caesar Salad Instructions:
Caesar Salad Dressing:
- Preheat oven to 450 degrees.
- Combine the butter and olive oil in a large bowl.
- Add the cubes of bread, and toss until coated.
- Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated.
- Spread the bread in a single layer on a baking sheet.
- Bake until croutons are golden brown will take about 8-10 minutes then set aside.
To make the Caesar Salad:
- Cook the bacon in a non-stick frying pan over medium heat until crisp and browned. Drain the excess oil in a plate with paper towel.
- Combine the lettuce, bacon, croutons, and parmesan cheese on a serving platter.
- Drizzle over the Caesar salad dressing and top with the remaining parmesan.
1 unripe langka, about 5 cups, peeled and cut
1 & 1/2 to 2 cups thick coconut milk
1 red bell pepper, cut into strips
1 & 1/2 tablespoons onion, chopped
2 medium tomatoes, chopped
1 & 1/2 tablespoons vinegar
1 teaspoon salt
How to make lanka salad
- Boil langka in water and salt. When tender remove from fire and drain.
- Put langka in a serving bowl, combine with the rest of the ingredients.
- Refrigerate and serve cold.
About Langka or Jackfruit: Langka is delicious cooked as preserves for halo-halo or eaten au naturel soaked in a bed of ice. The unripe langka’s whitish pulp is usually cooked as a vegetable stewed in coconut milk with shrimps and pork. The large langka seeds are boiled till tender, peeled and eaten with sugar.