Diana Salad

Diana Salad: A Spring Delight

Total preparation time: 1 hour
Cooking time: 30 minutes
Cooling time: 30 minutes
Number of servings: 4

Who doesn't love a fresh and colorful salad that delights not only the taste buds, but also the eyes? The Diana salad is a gorgeous combination of ingredients, bringing together a bit of every season. This salad is not only a burst of colors and flavors, but also a tribute to a dear friend, Diana, who inspired us to enjoy every ingredient on the plate. Let's explore this simple yet elegant recipe together!

Ingredients

- 1-2 chicken breast pieces (about 300-400 g)
- 100 g white cabbage
- 100 g red cabbage
- 100 g red onion
- 1 bunch green onion
- 2 bunches of lemon
- 50 g yellow pepper
- 50 g red pepper
- 50 g green pepper
- 4-5 cherry tomatoes
- 20 g crushed walnut kernels (for garnish)
- 20-30 g sunflower kernels
- 3-4 tbsp olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste

Ingredients details

Chicken breast is an excellent source of protein, easy to digest and versatile. White and red cabbages are rich in vitamins C and K, and lemon jelly brings a slightly spicy taste and a touch of health thanks to its antibacterial properties. Peppers, besides their vibrant colors, are a source of antioxidants and cherry tomatoes add a hint of sweetness. Sunflower kernels and walnut kernels are not only decorative, they also add a crunchy texture and healthy fats.

Step by step instructions

1. Cooking the chicken breast:
Start by cleaning the chicken breast of any skins or fat. Cook it in a large pot with enough water to cover it completely. Add a teaspoon of salt to the water to enhance the flavor. Boil the chicken breast for about 20-30 minutes, or until fully cooked (the meat should be white inside, with no pink marks). Check occasionally, and if you have a meat thermometer, the internal temperature should be 75°C.

2. Preparing the vegetables:
Meanwhile, wash and peel the vegetables. Cut the red onion into thin julienne strips and the peppers into small cubes. Cut the white and red cabbage into strips and the radishes into rounds. Cut the squid into 1-2 cm pieces and chop the green onions finely. Cut the cherry tomatoes in halves or leave them whole, depending on your preference.

3. Cool the chicken breast:
Once the chicken breast is done, remove it from the water and let it cool on a chopping board for 10-15 minutes, then cut into small cubes.

4. Mixing ingredients:
In a large bowl, add all the chopped vegetables and the diced chicken. Sprinkle sunflower crumbs to add a crunchy touch to the salad.

5. Prepare the dressing:
In a small bowl, combine olive oil, balsamic vinegar and salt. Mix well until the dressing is smooth. Pour the dressing over the salad about 30 minutes before serving to allow the flavors to blend.

6. Serving:
To create an eye-catching design, place a few lettuce greens and celery leaves on the plate. Use a round (or rectangular) mold to create an elegant shape for the salad. Fill the mold with the prepared lettuce and carefully remove. Sprinkle crushed walnut kernels around the edge of the dish for a rustic and delicious look.

Serving suggestions and combinations

The Diana salad is perfect as an appetizer, but can easily be transformed into a main course, served with toast or flavored croutons. It can be accompanied with a dry white wine or a fresh fruit cocktail to complete the dining experience. For a more exotic touch, add sliced avocado or a squeeze of lime for a touch of acidity.

Useful tips

- Variations: You can replace the chicken breast with turkey breast, tofu or add shrimp for a seafood salad variation.
- Make in advance: The salad can be prepared a few hours before serving, but it's best to add the dressing 30 minutes before serving to avoid the vegetables getting soggy.
- Storage: The salad keeps well in the refrigerator for 1-2 days, but make sure the dressing is not added until just before serving to maintain freshness.

Nutritional benefits

This salad is not only delicious but also healthy, being low in calories (about 250-300 calories per serving, depending on the amount of oil used) and full of vitamins, minerals and antioxidants. It's a great choice for a light lunch or healthy dinner.

Frequently asked questions

1. Can I use frozen vegetables?
Although it is recommended to use fresh vegetables for optimal texture, frozen vegetables can be used, but be sure to thaw and drain them well before adding them.

2. Is this salad suitable for a vegetarian diet?
Yes, you can replace chicken breast with tofu or other vegetable protein sources.

3. How can I enhance the flavor of the salad?
Add spices such as freshly ground black pepper, paprika or fresh herbs (dill, parsley) to intensify the flavor.

4. Is Diana's salad suitable for festive meals?
Absolutely! Thanks to its elegant appearance and refined taste, it can be an excellent dish for festive meals or gatherings with friends.

I end with a warm wish of "Enjoy!" and I encourage you to share this recipe with your loved ones. So put on your apron, gather the ingredients and let's enjoy the magic of cooking!

 Ingredients: 1-2 pieces of chicken breast, 100g white cabbage, 100g red cabbage, 100g red onion, 1 bunch of green onions, 2 bunches of wild garlic, 50g yellow bell pepper, 50g red bell pepper, 50g green bell pepper, 4-5 cherry tomatoes, 20g crushed walnuts (for decoration), 20-30g sunflower seeds.