How many chicken salads can you make? One, a hundred, a thousand? And what’s your favorite? I hope it becomes the one I’m proposing today: a chicken and cheese salad. It’s extremely tasty and perfect eaten cold or at room temperature. Therefore, it is ideal for summer when cold dishes are the most appreciated. Ideal also for a lunch box or as a take-away meal for a picnic. Needless to say, it’s also easy to prepare, right?
Other chicken salads on the blog:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Chicken and Cheese Salad
- 12 oz chicken breast (sliced)
- Half yellow bell pepper
- 1 stalk celery
- 1 oz Taggiasca olives
- 3.5 oz emmental cheese
- 1 oz pickled gherkins
- 1 tablespoon mayonnaise
- A few leaves basil
- seasoning for meat
- 1 tablespoon white wine vinegar
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan medium
- 1 Pan small
- Tongs
- 1 Salad Bowl
Preparation of Chicken and Cheese Salad
In a pan, heat a few tablespoons of oil before placing the chicken breast slices. Brown them on both sides and season to taste. I used my chicken seasoning. If you’re interested in the recipe, you can find it by clicking HERE. Continue cooking until the meat is well browned, then set aside.
In the meantime, remove all seeds and white filaments from the bell pepper, wash it, and cut it into strips.
In a pan, heat a drizzle of oil, add the bell pepper, season with salt and pepper to taste, and sauté until soft but still crunchy.
Remove the leaves from the celery, wash, dry, and cut it into small pieces. Did you know you can make a delicious pesto with the leaves? Find the recipe HERE.
Cut the emmental cheese into small pieces and the pickled gherkins into rings.
Finally, cut the now cold or lukewarm chicken slices into strips.
In a salad bowl, place a couple of pinches of salt, a generous grind of black pepper, and a tablespoon of vinegar. Mix until the salt is completely dissolved, then add three tablespoons of oil and emulsify everything. Finally, add the basil torn with your hands.
Add the chicken strips, bell pepper strips, and celery to the salad bowl.
Also add the cheese, gherkins, and Taggiasca olives.
Finally, add a generous tablespoon of mayonnaise and mix so that all the ingredients are perfectly seasoned.
Transfer the chicken and cheese salad to the refrigerator until ready to serve. Enjoy! Paola
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