Zucchini Salad with Fried Chicken Fillet

Name: Warm Zucchini and Chicken Salad with Tomatoes
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Cuisine: European
Ingredients: Chicken fillet 1; Zucchini 2-3; Tomato 1; Onion 1; Vegetable oil 2 tbsp; Parsley 3-4 sprigs; Salt, freshly ground black pepper, balsamic vinegar to taste

☆ Rate it

60 mins

Zucchini salad with fried chicken fillet, tomatoes and herbs is a tasty warm appetizer that goes well with an aperitif, but also works as a main dish on its own.

As it happens, most of the dishes we call salads have nothing to do with salad the plant. Salad, in the botanical sense, is a garden crop. It grows in many varieties all over the world, if not in the garden then in greenhouses, and is available to us almost year-round.

Many people would be surprised to learn that a typical lettuce plant, left alone, grows almost a meter tall, with a branching stem and flowers. But the garden crop we know is leaf or head lettuce, a bunch of beautiful bright green leaves.

A salad is usually easy to make. What matters is only that the ingredients go well together.

As we know, salads can be cold, hot or warm. A warm salad of zucchini with fried chicken and vegetables can be either an appetizer or a main dish.

Ingredients

2 servings

Chicken fillet 1
Zucchini 2-3
Tomato 1
Onion 1
Vegetable oil 2 tbsp
Parsley 3-4 sprigs
Salt, freshly ground black pepper, balsamic vinegar to taste

Step-by-step recipe

Turn on cook modeKeeps your screen from turning off while the recipe is open

How to bake the zucchini and fry the chicken with onion

For this warm zucchini and chicken salad, every ingredient except the tomato and herbs needs to be fried or baked.

Pound the chicken fillet on both sides to a thickness of 1.5–2 cm and rub it with a mixture of salt and ground black pepper. Let the fillet stand for 15 minutes to take on the spices.
Bake the zucchini. Wash the youngest zucchini and dry them well. Brush with a little vegetable oil, lay them on a ceramic or glass baking dish and place in an oven preheated to 200°C. Bake until soft and lightly browned.
Transfer the zucchini to a plate and let them cool to room temperature.
Fry the chicken fillet on a well-heated grill or grill pan until done, when the pink disappears from the cut. Remove and let it cool.
Peel the onion, cut it into rings and fry in a pan in vegetable oil over medium heat until done and golden. If the rings fall apart, that’s fine.

How to assemble the salad

Cut the vegetables and chicken. Seed the tomato and cut it into large slices. Cut the cooled zucchini into large cubes or rounds. Once the chicken has cooled, cut it into large, oblong strips.
In a large bowl, combine the sliced chicken and zucchini, then add the tomato, fried onion and finely chopped parsley. Season with pepper and salt to taste. Toss very gently.
Make the dressing. Don’t dress it with mayonnaise! In a small bowl, mix 1 tbsp of vegetable oil with a little balsamic vinegar, to your taste. Whisk the dressing with a fork and pour it over the salad just before serving.

Serving

Put the salad in a salad bowl or a small dish and serve. The salad should be slightly warm, neither hot nor cold. Once cooled, it just sets and loses its flavor.

How did you like this recipe?

I really want to know how the recipe turned out for you.

Thanks for rating!

Calories and macros

360 kcal

Serving ≈ 570 g

Protein33 g38% of kcal
Fat18 g47% of kcal
Carbs12 g14% of kcal

100 g63 kcalProtein 5.8 gFat 3.2 gCarbs 2.1 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.