Traditional recipes

Chicken salad in cups

Chicken salad in cups

1. Boil the eggs first, then leave them to cool.

2. Meanwhile, wash and clean the vegetables, then grate the already cleaned carrots.

3. Cut the chicken breast into small cubes, and cut the green onion into small slices.

4. Separate the chilled eggs from the egg white and put them on the small grater, each one separately.

5. In 3 or 4 cups (depending on how big they are), alternately put a layer of lettuce leaves, green onions then chicken breast, carrot, corn, egg whites and yolks, and finally decorate with tomato slices!


Grilled chicken breast salad and yogurt dressing

  • Servings: 2 persons
  • Preparation time: 10min
  • Cooking time: 6min
  • Calories: -
  • Difficulty: Easy

A simple salad recipe with grilled chicken breast and yogurt dressing with garlic that is quick and easy to prepare. It is a salad suitable for dinner or lunch, light and tasty, which you can prepare in less than 20 minutes.


Chicken and avocado salad

It's like autumn doesn't want to leave anymore. I had some warm autumn days to say that spring was coming, not that autumn is coming to an end.
The whole city is covered with a carpet of yellow-brown leaves and it is as if the trees are getting sadder that the leaves have fallen, they have remained bare and ugly. Yes, autumn is coming to an end and he wanted to give us some warm and sunny days to remember them in winter, when everything will be white!
In this beautiful weather I said to try such a spring salad, with lettuce and green onions. And to make it even more consistent, I added avocado and grilled chicken breast, along with a delicious sour cream sauce, mmm & # 8230 a treat. Definitely enjoyed on the balcony, among the flowers, where it is so warm and good. It's as if I don't want these days to pass, I like winter, when it snows beautifully and quietly, but autumn seems to be more and more beautiful.
So take advantage of these late autumn days, walk in the park, in the woods, we will miss them in winter :).
The idea for the salad came to me at the moment, I had a very ripe avocado, I had a salad and green onions, so I planted a very good salad.

Preparation: season the chicken breast and grill. While the breast is browning, break the salad into small pieces. Cut the onion rings as well. Place them on a large plate. After the chicken breast is done, cut it into cubes and throw it over the salad. Cut the avocado in half, remove the seeds and sprinkle it with lime and lime so that it does not oxidize. Peel a squash, grate it and slice it. Sprinkle it again with a little lime juice. Add it to the salad. Add some sunflower seeds and dressing.
Enjoy it with great appetite!


Leftover recipe: Chicken salad in cups

Spring is fast approaching, so it would be advisable to eat as many fruits and vegetables as possible. We offer a light salad, quick to make and ideal for using leftovers from chicken that you did not finish at lunch.

Ingredients for chicken salad in cups

4 large lettuce leaves, broken into pieces

100 gr. of sweet corn, canned, drained and rinsed

2 tablespoons olive oil

How to prepare chicken salad in cups

Boil the eggs first, then leave them to cool. Separate the egg whites from the yolk and put them on the small grater in two separate bowls. Grate the carrot, but this time on the large grater.

Cut the chicken into small cubes, and slice the tomato as thin as possible.

Combine the dressing ingredients in a glass.

In 4 cups put layers of lettuce, carrot, meat, corn, onion, egg white and yolk.

Decorate the cups with tomato slices, then sprinkle the salad with dressing.


1. Preparation of the tartar sauce: in a bowl, put mayonnaise, mustard, sour cream, sugar, vinegar, salt and pepper. Mix everything with a whisk to homogenize. Half of the amount of tartar sauce is set aside for garnish. The rest of the sauce remains in the bowl.


2. Chicken, celery and gulia, all cooked, cut into cubes. Apples are peeled, washed, the seed house is removed, and the fruit is cut into small cubes.


3. Put the meat, celery, gulia, peas and apples in the bowl with tartar sauce and mix.


4. Take 10 cups with one foot. Pass a slice of lemon on their lip, and pass each cup with the lip through the paprika. Put the prepared salad in the cups, and pour 2 tablespoons of the preserved tartar sauce on top of the salad.


5. In the middle of each cup put half a boiled egg. A lemon slice is fixed on the edge of the bucket with the paprika. The salad cups are kept cold until serving.
Good appetite!


I put water in the stainless steel bowl (from the ground floor), and on top I put the diced potatoes in bowl 1. In bowl 2, I put bouquets of broccoli and sliced ​​carrots, taking into account that broccoli boils a little faster. On the top floor, 3, I put the pieces of breast and peas. In all 3 pots I put celery leaves. I turned on the appliance, and the water immediately began to boil slightly.


After 15 minutes, I took out the broccoli and peas in a bowl. I sprinkled some salt on them. After 25 minutes I took out the carrots and tested the meat.


I cut it where it was thicker and it looks boiled, but I still left it until it was 30 minutes, after which I took it out. After about 5 more minutes, I took out the potatoes. I left everything to cool in the bowl of the appliance.


I made mayonnaise from a yolk with the 50 g mustard and oil. About 170 ml of mayonnaise came out. Add the yogurt, sweet mustard with dill and chopped parsley. Season and mix.

Cut the potatoes and meat into cubes / pieces. We break the bouquets of broccoli into pieces. We put them over the sauce. Mix lightly with a large spoon or spatula.


Let the salad simmer for an hour.
It can be served in large plates and with small cups of mayonnaise, for those who want extra. You can also put croutons on the table in bowls.


At the holiday table this year we had a mix of Romanian and Italian food. Among the Italian dishes we had a plate of Valdostana. I learned the recipe from a good family friend, an Italian vero suuuper skilled in the kitchen. However, I admit that I changed the recipe a little by the fact that I did not use chicken schnitzel but simple chicken breast in the pan, but it is as good as the original recipe.

A basic dish, mashed liver, something I have eaten countless times and will continue for a long time to come. Since I prepare this dish myself, however, I like to season it a little more than with salt and pepper.


Chicken salad with tartar sauce

Today, we offer you a delicious recipe with a consistent sauce. An original combination between lean chicken, vegetables full of vitamins (celery, celery, peas) and fruits (apples) full of flavor. The salad can be served and arranged on a plate, covered with tartar sauce and garnished with boiled egg slices, black olives and sour donut.

Ingredients and quantities for 10 servings:

500 g boiled chicken
1 boiled celery (200 g)
1 boiled purple gourd (400 g)
2 apples (300 g)
150 g boiled peas
4 boiled eggs
1 lemon
1 tablespoon sweet paprika

Tartar sauce:

12 tablespoons mayonnaise
4 tablespoons mustard
4 tablespoons sour cream
1 teaspoon sugar
1 teaspoon fruit vinegar
salt and pepper.

Method of preparation:

1. Preparation of the tartar sauce: in a bowl, put mayonnaise, mustard, sour cream, sugar, vinegar, salt and pepper. Mix everything with a whisk to homogenize. Half of the amount of tartar sauce is set aside for garnish. The rest of the sauce remains in the bowl.

2. Chicken, celery and gulia, all cooked, cut into cubes. Apples are peeled, washed, the seed house is removed, and the fruit is cut into small cubes.

3. The meat, celery, gulia, peas and apples are put in the bowl with tartar sauce and mixed.

4. Take 10 cups with one foot. Pass a slice of lemon on their lip, and pass each cup with the lip through the paprika. Put the prepared salad in the cups, and pour 2 tablespoons of the preserved tartar sauce on top of the salad.

5. In the middle of each cup put half a boiled egg. A lemon slice is fixed on the edge of the bucket with the paprika. The salad cups are kept cold until serving.

Preparation time: 40 minutes, plus cold time


Greek chicken salad

Do you want to eat a salad like at a restaurant, but at home? This Greek chicken salad is full of flavor and easily serves the purpose of making half of your portion of vegetables, respectively lettuce, tomatoes and cucumbers.

Preparation time: 15 minutes 4 servings

250 g salad (Romanian type or other type)

1 medium cucumber, peeled and cut into slices

2 sliced ​​rum tomatoes (those are oval and fleshy tomatoes)

16 seedless calamata olives, cut in half

1/2 small red onion, finely chopped

40 g feta cheese with low fat content, crushed pieces

280 g cooked chicken breast, cut into slices

16 chips from integral glue (see below how to prepare)

3 tablespoons olive oil

1/4 teaspoon Dijon mustard

1/8 teaspoon ground pepper

1. Put in a medium bowl and mix all the salad ingredients except the pieces of glue.

2. In a small bowl, mix the dressing ingredients. The easiest way is to put them in a jar with a lid and mix them by shaking the jar.

3. Pour the dressing over the salad and mix.

4. Serve the salad with the chips from the stick or break them and sprinkle them over the salad.

Advice: You can prepare your own chips from the stick. Take a stick of wholemeal flour, cut it in half and then each half into 4 equal parts. Unwrap the cut pieces of glue to get 16 pieces. Spread them on an oven tray and spray with olive oil. Turn the pieces over and apply a little olive oil on the other side as well. If you want you can sprinkle the paper over them. Bake them in the oven at 190 degrees Celsius for about 10 minutes, or until they become crispy.

Nutritional information / portion

16g carbohydrates Calories 340kcal Protein 25g Total fat 20g Saturated fat 3.8g Carbohydrates 3g Fiber 4g Cholesterol 65mg Salt 385mg Potassium 535mg