The chicken salad with crunchy vegetables is a unique dish healthy and rewarding, ideal for the summer season. Simple and very fast, it can be put in the bag and carried anywhere: from the office to the beach, every occasion is the right one.
For this recipe, zucchini of the Roman variety and carrots have been chosen but you can have fun creating new combinations simply by changing the vegetables, also depending on the season; also excellent purple peppers and carrots always in summer, or crucifers in winter or asparagus and artichokes in spring. The important thing is to cook them quickly in a pan, leaving them crunchy and al dente: in this way, they will preserve their bright color and their precious nutritional supply.
The almond whole roasted, as well as adding a nice crunch effect, enrich the dish of saturated fats (the essential Omega 3), proteins, vegetable fibers, minerals, and vitamins. You can replace them with walnut kernels or pine nuts toasted in a pan.
This chicken salad is perfect to be prepared even in advance: in this case, keep it in the refrigerator and take it out at least 30 minutes before serving.
To obtain an even more creamy and enveloping dish, you can complete the chicken salad with avocado cubes (preferably choose has quality) or with a yogurt-based sauce or homemade mayonnaise (in this case, avoid adding cubes of mortadella).
Fresh and light, chicken salad is one of the most versatile and popular summer dishes: try it in many other delicious versions as well.
For an even lighter result, you can omit the mortadella or replace it with cubes of cooked or raw ham.
For an even lighter result, you can omit the mortadella or replace it with cubes of cooked or raw ham. Instead of mint, you can add fresh cilantro or basil.
The chicken salad can be stored in the refrigerator for 2-3 days, closed in a special container with an airtight seal.
Chicken Salad With Crunchy Vegetables
The chicken, simply grilled, is accompanied by freshly sautéed vegetables to keep their bright color, crunchy texture, and valuable nutritional value. To make everything even more delicious, the preparation is finally enriched with cubes of mortadella and toasted almonds
Collect the almonds in a pan and toast them for a few minutes, stirring and being careful not to burn them. Turn off and let cool.
Peel the carrot and courgettes cut them into rounds and cook them in a pan with a drizzle of oil and the clove of garlic, over high heat, for a few minutes: they must remain crispy. Add salt and let it cool.
Transfer the vegetables to a bowl, add the almonds and a few chopped leaves of fresh mint, mix, and set aside.
Heat a non-stick pan, arrange the chicken slices and grill them without adding fat, taking care to turn them halfway through cooking. When they appear golden and well cooked, add salt and let them cool.
Cut the mortadella into cubes and add them to the crunchy vegetables. Also, add the chicken by shredding it with your hands.
Mix the salad and then season it with a drizzle of raw oil, a grind of pepper, and a few more mint leaves. Transfer it to your Tupperware, close, and store in the refrigerator.