Traditional recipes

Vegetable salad and chicken breast

Vegetable salad and chicken breast

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Vegetable salad and chicken breast:

Cut the chicken breast into strips and season with soy sauce and curry. Leave it in the fridge for a few hours and then put it on the hot grill. Rub the cabbage with balsamic vinegar and a little olive oil. Add the diced chicken breast, chopped dill, crushed garlic, grated carrot and celery and pan-fried mushrooms in butter. Add mayonnaise, lemon juice and taste.

Courgettes salad with pumpkin and chicken breast

A very tasty and easy to make salad. I made 2 pumpkins, but I had to use more because a little came out and there was a beating on it. It can also be made without chicken breast.


  • 2 zucchini
  • 2 pieces of chicken breast
  • 3 tablespoons mayonnaise
  • 1 teaspoon mustard
  • 5-6 cloves of garlic
  • salt

Preparation Courgettes salad with pumpkin and chicken breast.

Put a pan with water and a teaspoon of salt to boil.

Peel a squash, grate it and squeeze the juice. When the water boils, add the zucchini and let them boil for a maximum of 13-15 minutes on low heat as they boil quite quickly. It is best to check, taste a little and see if they are cooked. After they have boiled, we put them in a strainer, pass a stream of cold water through them and let all the water drain well. We also press the pumpkins from time to time with a spoon.

Separately boil the chicken breast, and when it is cooked, break it into small strips.

We grind the garlic like a mushroom pen. You can make mayonnaise at home or you can buy it. I made it at home, a little, 3 tablespoons, so that the nauseating salad doesn't come out. Add in the mayonnaise a teaspoon of mustard (I had a mustard with dill) and crushed garlic. Mix the mayonnaise with the chicken breast and the drained and cooled zucchini.