Light and original salad with chicken, tomatoes, herbs and poached egg. Despite all the simplicity, it looks very bright and sophisticated, but it turns out delicious and satisfying. Step-by-step recipe with a photo. Video recipe.
The offered salad with chicken, tomatoes, herbs and poached egg does not take a lot of time to prepare. It will delight those who love meals that are light for the body, while satisfying. Since this salad does not burden the stomach, it turns out to be very nutritious due to the addition of boiled chicken and poached eggs, but it will not put extra pounds on your figure. A poached egg generally makes the dish delicious, beautiful and presentable. Poached is the most interesting thing about this salad. Since the vegetable components can be used absolutely any.
For poached eggs to work well, only use raw eggs that are fresh. If you add salt and vinegar to the water, the protein will “grab” better and will properly envelop the yolk. Any part of the carcass is suitable as chicken meat. Most often, breasts or fillets are used for salads, because it is these parts that are dietary and do not contain fat. But if you have thighs or lower legs, then just peel off the skin from them and remove all subcutaneous fat. In addition, meat for salad can not only be boiled, but also baked in the oven. This will make the dish even tastier.
See also the recipe for chicken, beet and seed salad.
- Caloric content per 100 g - 135 kcal.
- Servings - 1
- Cooking time - 20 minutes, plus time for boiling and cooling chicken
Ingredients:
- Chicken breasts - 1 pc.
- Eggs - 1 pc.
- Vegetable oil - for salad dressing
- Tomatoes - 1 pc. big size
- Spices and spices - for cooking chicken
- Salt - 0.5 tsp or to taste
- Greens (cilantro, basil, parsley) - several sprigs
Step by step cooking salad with chicken, tomatoes, herbs and poached egg, recipe with photo:
1. Wash the chicken breasts and place them in the cooking pot.
2. Fill them with water and place them on the stove. After boiling, remove the foam from the surface, reduce the temperature to the minimum setting and cook the chicken for 30-40 minutes until tender. Season the broth with salt and black pepper 10 minutes before cooking ends. If you want to make the meat more flavorful, add bay leaf and allspice peas to the broth.
3. Remove the boiled chicken from the broth and leave to cool. You don't need broth for the recipe, so you can freeze it or use it for another dish, such as stew or soup.
4. Cut the boiled chicken meat into pieces or tear along the fibers.
5. Wash the tomatoes, dry with a paper towel and cut into wedges.
6. Wash the greens, dry with a paper towel and chop finely.
7. Place the chicken, tomatoes and herbs in a bowl. Pour the contents of the egg into a glass of water. Do this carefully so as not to damage the yolk.
8. Season the salad with salt, add vegetable oil and stir.
Put the glass with the egg in the microwave for 1 minute at a power of 850 kW. If you have a different power of the device, then adjust the cooking time of poached eggs. At the same time, make sure that the inside of the yolk remains soft. When the egg is ready, drain off the water. You can read how to cook poached eggs in a bag, steamed, microwave and in water in step-by-step recipes with photos that you will find on the pages of the site.
Place the salad with chicken, tomatoes, herbs on a serving plate and garnish with a poached egg.
See also a video recipe on how to make a salad with chicken and poached egg.
