Chicken salad with vegetables

To prepare a delicious chicken and vegetable recipe, we start by cutting the chicken breast into thin strips, which will be fried or boiled, depending on everyone's preferences. If you opt for frying, use a pan with heated butter and add the chicken strips, leaving them to fry until golden and crispy. If you prefer a healthier option, boiling is ideal; in this case, place the chicken strips in a pot of boiling water and let them simmer until tender. Once the chicken breast is ready, remove it onto a plate covered with paper towels to absorb excess fat.

Next, prepare the vegetables. Cut the carrots and celery into small pieces, then put them in a pan with two tablespoons of oil. Sauté them for 2-3 minutes, stirring constantly to enhance their flavor. After that, add finely chopped onion and 6 tablespoons of water, covering the pan with a lid. Let the vegetables steam on low heat for 8-10 minutes until they become soft and fragrant. Then, add the peas and corn, continuing to cook for 3-4 minutes until the vegetables are cooked but still retain a pleasant texture.

While the vegetables are cooking, you can prepare the mushrooms. Slice them, and if you are using canned mushrooms, make sure to drain them well. In a separate pan, heat the remaining oil and sauté the mushrooms until they become slightly browned. This step will add a rich flavor to the dish.

Once all the ingredients are prepared, take a large bowl and add the chicken breast, sautéed vegetables, diced cucumbers, and mushrooms. Mix well to combine all the ingredients. Then, in separate bowls, mix the yogurt with the sour cream, adding salt and pepper to taste. Pour the resulting sauce over the mixture in the bowl and gently combine everything so that each ingredient is well coated with the creamy and flavorful sauce.

Serve this dish warm, alongside a side of rice or fresh bread. This recipe is not only delicious but also an excellent way to consume fresh vegetables and a source of protein from chicken. Enjoy your meal!

 Ingredients: 200g carrot, 100g onion, 3-4 tablespoons oil, 20g butter, 150g peas, 100g celery, 150g corn, 200g pickled cucumbers, 200g mushrooms (I used canned mushrooms), one boneless chicken breast, 120g yogurt, 100ml sour cream, salt, pepper.

 Tags:  onion chicken meat carrots unt oil pea sour cream mushrooms salad cucumbers gluten-free recipes