Salads and appetizers
ChefOla Faour
Chicken Salsalada
Salsalada is a rich dish because it includes chicken along with vegetables, so it is filling and can easily serve as a meal on its own. Its flavor is truly distinctive.
Ingredients
Start here, then move straight into the method.
- Chicken breast, cut into cubes, or grilled chicken escalope, cut into cubes
- Fresh mushrooms / optional
- Sliced olives / optional
- Corn
- Romaine lettuce
- Grated carrot
- Avocado
- Cherry tomatoes
Method
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- Grill the chicken in the oven, then cut it into cubes and set it aside to cool so you can add it cold to the salad
- Shred the romaine lettuce, cut the avocado, and grate the carrot. Add the cherry tomatoes, corn, chopped fresh mushrooms, and sliced olives. You can either mix everything together or arrange the ingredients side by side in a serving dish
- Arrange the chicken pieces on top, or place them beside the vegetables in the dish as well, and sprinkle the cheddar on top
- Prepare the dressing by whisking the ingredients together until smooth
- When serving, spoon the salad into serving plates and drizzle the dressing over the top so the salad ingredients stay fresh. Serve chips, as desired, alongside the salsalada
- How to make potato chips from our friend at Who's Cooking Today
- Nelly Hajjar Chaib
- From Nelly Cauliflower Salad
- Also, here is Tuna and Pasta Salad
- Also try Mini Modern Kaak
Recipe tags
Salads and appetizersInternational
Notes and serving ideas
- Shredded cheddar cheese
- Chips, as desired
- You can use this method to make chips at home Potato Chips
- Dressing:
- Mayonnaise, 3 tablespoons
- 1 tablespoon lemon juice
- 3 cloves garlic, crushed
- 1 tablespoon vinegar
- Salt
- A pinch of white pepper
- 1 tablespoon olive oil
- 1 tablespoon mustard
- Potato Chips
- Cauliflower Salad
- Tuna and Pasta Salad
- Mini Modern Kaak
