Chicken and spelled salad recipe of 13-05-2014 [Updated on 24-05-2016]
The chicken and spelled salad is a complete, light and healthy dish that also lends itself very well to being taken as a lunch in the office, or at least, it is one of the recipes that I am preparing for Ivano's light lunch who has decided to take a a little on a diet for this summer: P If this weather decides to stabilize on the hot season, in the next few days you will find on the blog ice creams and salads of all kinds that will intersperse the experiments a little more greedy so as not to upset anyone. Girls I don't know about you, but this crazy time is knocking me out, I feel exhausted and nervous and I struggle to find the concentration to dedicate myself to new things and make more or less important decisions for initiatives that I would like to participate in, well, we'll see if I can do something good today, I greet you and send you a kiss: *
How to make chicken and spelled salad
Rinse the spelled, then cook it in a saucepan with plenty of salted water, drain and let it cool
Clean the carrots, cut them into slices and boil them in salted water for about ten minutes, alternatively, put them raw
Cook the shredded chicken in a large pan with a drizzle of oil
Once cooked, add the spelled and cook it in a pan. Season with salt, then turn off the heat and let it cool.
Put the songino, radicchio, carrots and cherry tomatoes cut in half in a bowl
Add chicken and spelled, mix with oil, salt and pepper and mix.
Put the chicken and spelled salad in the fridge for 1 hour covering the bowl with cling film, then serve
CHICKEN SPELLED ZUCCHINI single dish
Spelled chicken and zucchini salad is a single dish recipe to be served hot or cold. Appetizer, first course with cereals or buffet recipe ?! How would you serve it?
Think of this single dish recipe also as a cold beach or picnic salad or take it to work. Light, balanced, tasty. I highly recommend it!
- Preparation: 20 minutes
- Cooking: 20 minutes
- Difficulty: Very easy
- Servings: 2 people
Pork hen salad with tropea onions & # 8211 Pork salad with red onions
500 gr of pork hen stew
3 Tropea sweet onions
2 cloves of garlic
1 bunch of fresh parsley
1 drizzle of extra virgin olive oil
Prepare the classic meat broth: remove the fat from the hen and bring it to a boil in a pot with water, the peeled potato, the carrot, the onion, the two cloves of garlic, the bunch of parsley (tied with string so that it is easier to eliminate it at the end), salt, pepper and a drizzle of oil (all the vegetables must be clean and peeled but whole, not cut). Cook over medium / low heat for about two hours. After that, keep the filtered broth (which you can use for any other recipe) and the vegetables if you like, and cut the meat (which will have become very tender) into small strips. In the meantime, clean and slice the other two Tropea onions to create thin (but not too much) semicircles. Mix the meat and onions in a bowl and season with salt, pepper, wine vinegar and a drizzle of oil. Keep in the fridge for a couple of hours before serving. To obtain an exquisite dish it is necessary that the onions are the sweet ones of Tropea & # 8230 Simple dish, fresh and very tasty!
500 g of pork
3 sweet onions from Tropea
2 cloves of garlic
1 bunch of fresh parsley
1 drizzle of extra virgin olive oil
Prepare the classic beef broth: eliminate the fat from the pork and bring to a boil in a pot with water, the peeled potato, the carrot, the onion, the two cloves of garlic, the parsley (tied with a string so that it is easier to remove in the end), salt, pepper and a drizzle of olive oil (all vegetables must be whole, not cut). Cook over medium / low heat for about two hours. After that filter the broth and once it cools save it, together with the vegetables, in the fridge (you can use it for any other recipe), and cut the meat into small strips. Meanwhile, clean and slice the other two onions in order to create thin (but not too thin) semicircles. Mix the meat and the onions in a bowl and season with salt, pepper, vinegar and a drizzle of olive oil. Keep in the fridge for a couple of hours before serving. To obtain a delicious dish it is necessary that the onions are the original sweet ones from Tropea & # 8230 A simple, fresh and tasty dish!
How to prepare: Spelled, barley and legume salad with strips of chicken and vegetables
To prepare the spelled, barley and legume salad, start with the vegetables. Clean the spring onion, slice it very thinly, brown it over low heat in a non-stick pan with 2 tablespoons of oil, add the peas, mix them with the sauce for a few moments, wet them with the broth and cook for 2-3 minutes. Then add the chicken strips with a sprinkling of chopped parsley, add salt and continue cooking over medium heat for about 10 minutes, stirring often.
Meanwhile, cook the mix of cereals and legumes in plenty of boiling salted water for 10 minutes. Toast the almonds in a non-stick pan making them lightly browned and then chop them coarsely (or cut them into thin strips). Mix the ricotta vigorously in a bowl with a whisk to make it soft and creamy.
Drain the mix of cereals and legumes, distribute it on the plates, add the chicken strips with peas and grated carrots. Complete each portion of spelled, barley and legume salad with a spoonful of ricotta, sprinkle with almonds and serve immediately.
With this recipe I renew the blog, since I haven't updated it since 2013! But that's how I am!
I like the news, I go headlong into it and after a while I move on to something else.
Now I come back here with a new section: the office card.
I have been dining in the office for about six years now and taking my meal from home. Let's say I have some experience :)
And since I am also a bit "lousy", I am not satisfied with a sandwich or white rice, but I prepare a real lunch with first, second and side dish!
Many times it may seem laborious, but it is not, rather it is all a matter of organization.
Then. I prepare a weekly list of the main meals of the day, I shop on Saturdays and take everything I need for the following week: meat, fish, vegetables, eggs, legumes and fruit! Meat and fish I divide them into portions and freeze.
In this way I derive these advantages:
- I manage to have a balanced diet because I establish how many times a week I want to eat meat, how many times fish, how many vegetables, etc.
- I don't have to worry about what to cook, what's in the fridge, what to buy and risking running out of water
- I don't waste time shopping during the week, dedicating that time to other interests :)
At this point you might think I'm crazy. and you might be right! :) ahahahha
Let's move on to the facts. this is what I eat today:
- 100 gr of spelled
- 1 boneless chicken leg (with or without skin)
- 2 slices of pumpkin
- 1 tablespoon of black olives
- extra virgin olive oil for dressing
- salt and pepper
You can prepare this dish the night before.
Turn on the oven to 220 & # 176, prepare two trays, in one place the chicken slices seasoned with salt and a little oil, in the other the fairly thick slices of pumpkin seasoned with oil, salt, pepper, garlic and rosemary.
When the oven reaches the temperature, bake and cook.
In a saucepan, boil the water, add the salt and cook the farro.
Meanwhile, have a quiet dinner.
Have you finished dinner? Good! Shred the chicken and pumpkin. Pour the spelled, chicken and black olives into a container. Jumbled up. Add the pumpkin last. Season with a drizzle of oil.
The dish is ready for tomorrow! :)
I accompanied this dish with the stewed chard I had prepared for dinner.
THE INGREDIENTS THE SPELLED SALAD WITH CHICKEN AND FETA
Let's start preparing this recipe by recovering the chicken fillets. After removing any fatty parts, cut them into thin strips.
Now heat a grill pan or a plate for grilling the meat, after having lightly greased it with a drizzle of extra virgin olive oil.
When the plate is very hot, grill the chicken, seasoning it with a few pinches of salt and a pinch of ground black pepper. We periodically turn the meat in order to cook it evenly on both sides.
Once the chicken has been prepared, transfer the meat to a plate and let it cool to room temperature.
While the chicken fillets are cooling down, let's focus on the other ingredients. We then take the fresh Greek feta and drain it of the whey in which it is usually kept immersed. Then cut it into cubes of about 1cm per side and put everything aside.
We then recover the cherry tomatoes, wash them and cut them in half.
Then wash the courgette and pass it with a large mesh grater in order to reduce it into thin threads (if you do not have a suitable grater you can cut it 'à la julienne' with a normal knife).
Finally, squeeze the lime and collect the juice.
Now that we have all the ingredients, we just have to prepare our farro salad. First of all, pour the cereal (cooked and properly drained) into a large bowl.
Now add the chopped cherry tomatoes, feta cheese and grated courgette.
Season with a pinch of salt, a drizzle of extra virgin olive oil and lime juice. We then mix everything to flavor.
Then transfer the spelled salad to a serving dish and complete by distributing the grilled chicken. Before serving, let it rest in the refrigerator for about ten minutes. Here is the recipe for the spelled salad with grilled chicken and Greek feta. You just have to enjoy it now or transfer it to a transport tray for your daily lunchbox.
Chicken and spelled salad
There recipe that I propose to you today is an & # 8217 alternative to & # 8217chicken salad and spelled salad.
It is, in fact, a tasty one chicken and spelled salad, enriched with a few drops of balsamic vinegar, which gives it a particular taste, absolutely worth tasting!
Also remember that spelled can only be boiled the day before and stored in the fridge (if stored in a container it can be kept for a few days).
Chicken and spelled salad
Ingredients for 2 people:
- 150 g of spelled
- 2 chicken legs
- 1 stalk of celery
- extra virgin olive oil
- balsamic vinegar (I balsamic vinegar Righteous)
- 2 tablespoons of mustard
- 1/4 onion
- 3-4 cherry tomatoes
Boil the spelled (after soaking it for 6 hours) in plenty of water for about 30-40 minutes and let it cool.
Boil the chicken legs (also in a pressure cooker) in plenty of water with the onion, celery and cherry tomatoes. Let it cool down. When it is cold, cut it into pieces, removing the skin and bones.
Put the spelled in a bowl, add the chicken pieces with 2 tablespoons of mustard, salt and mix well. In a dish, make a bed of rocket, add the chicken seasoned with spelled, put some chopped celery and season with extra virgin olive oil and balsamic vinegar.
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Spelled and chicken salad
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- 500 g of water
- 1 teaspoon of salt, + to taste
- 150 g of pearl spelled
- 200 g red peppers, diced (about 0.5 cm)
- 300 g chicken breast, cut into strips (about 5x1 cm)
- 50 g of extra virgin olive oil
- 2 pinches of pepper, + to taste
- 40 g of almonds
- 40 g of shallots
- 4 - 5 sprigs of mixed fresh aromatic herbs (e.g. parsley, coriander), washed and dried leaves
- 20 g of wine vinegar
or 20 g of balsamic vinegar
- 20 g lemon juice, freshly squeezed (optional)
- 60 g of rocket
- 20 g of shelled pine nuts
o 20 g of shelled mixed nuts (e.g. walnuts, hazelnuts)
The recipes of mamma 'anatina'
A good salad for everyone as I present it. definitely single dish ..
if you want a little more taste, just add oil a little.
1 whole chicken breast
juice of 1 lemon
1 head of lettuce
1 bunch of rocket
1 jar of spelled. 150g. (Steamed
1 jar of bean sprouts 200g
2 beefsteak tomatoes
4 cheddar slices
Salt and Pepper To Taste
yoghurt mayonnaise to taste
Washed, removed any bones and cartilage, divide the chest in half and leave it to marinate
in lemon for about 1 hour.
In the meantime, wash and clean the vegetables, cut the tomatoes, drain the spelled and sprouts and mix
all in a serving dish,
Take the chicken back, pat it and roast it on a grill, then cut it crosswise into slices and add it
with vegetables together with slices cut into small pieces.
Season everything with just lemon, salt and yoghurt mayonnaise.
- Here is the very fresh octopus used in the photos, caught a few hours earlier in the sea of Noli. Clean it, wash it and then cook it by throwing it into a pot full of boiling water.
GIeGI was a collaborator of Buttalapasta from 2008 to 2013, ranging from all types of recipes, with an eye to those of the regional tradition.