Spicy Chicken and Bell Pepper Salad

Delicious, simple, juicy, bright, filling, spicy! Salad with chicken and bell peppers can be prepared for dinner — it satisfies well, but at the same time it is unusually light and simple! Its highlight is the hot dressing with pepper and spices, which is cooked in a frying pan.
cook time: 2h
Zoe Kendrick
Spicy Chicken and Bell Pepper Salad

Nutrition Facts (per serving)

133
Calories
7g
Fat
7g
Carbs
15g
Protein

Ingredients (3 portions)

Basic:

Chicken fillet 500 g
bell pepper 1 pc
Onion 1 pc
Parsley 6 g

Refueling:

Soy sauce 50 ml
Vegetable oil 50 ml
Tomato paste 2 tbsp
Dry spices 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a salad with chicken and bell pepper? Very simple! To begin, prepare all the necessary ingredients according to the list. Shallots are more suitable for this salad, but if you can’t buy them, you can replace them with regular onions.

Step 2

Step 2
Wash the chicken fillet, remove films. Cook whole fillets in boiling salted water until tender (about 35 minutes). The inside of the meat should be as white as the outside. Shake the finished fillet off the water and cut into cubes or smaller strips.

Step 3

Step 3
Peel the bell pepper from seeds and stems and cut into strips.

Step 4

Step 4
Peel the onion and cut into thin half rings.

Step 5

Step 5
Wash the parsley, shake off the water and chop finely.

Step 6

Step 6
In a bowl, combine chicken fillet, bell pepper and onion.

Step 7

Step 7
Now prepare all the ingredients for the dressing. You can replace tomato paste with fresh tomato, which must be peeled and grated. Please note that due to the Korean seasoning, the dressing and the entire salad turn out to be quite spicy, approximately like Korean carrots. If you donʼt need this heat, replace the seasoning with regular salt, pepper and paprika in proportions to suit your taste.

Step 8

Step 8
In a frying pan, combine tomato paste, soy sauce, vegetable oil and seasoning mixture.

Step 9

Step 9
Stir and heat everything together over medium heat until the dressing boils. Let the dressing simmer for a couple of minutes while stirring constantly. You should not try to achieve complete homogeneity — the less dense vegetable oil will still rise to the surface, and the tomato mass will sink to the bottom.

Step 10

Step 10
Pour the hot dressing into the salad bowl with the chicken and vegetables and stir to combine.

Step 11

Step 11
Sprinkle the salad with chopped herbs. Mix everything well again. If you like cilantro, you can add it along with or instead of parsley.

Step 12

Step 12
Let the salad sit for 2 hours in the refrigerator, then serve. If you wish, you can not put the salad in the refrigerator, but serve it immediately warm. As for me, the warm version tastes better even without infusion. Bon appetit!

Additional rubrics

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