Chicken salad is a simple but delicious example of a light snack and the perfect start to a multi-course dinner. In America, they love it just like vinaigrette in Russia, and those who promote proper nutrition call the dish ideal. Chicken salad recipes are very different: in some, boiled chicken is cut into cubes, in others, it is fried on the grill, and in others, only baked crispy skin is used. In the original recipe, chopped boiled fillets are mixed with green onions, parsley, and spices. Mayonnaise or sour cream is used as a dressing. In modern cooking, there are many recipes for making chicken salads. Poultry meat is combined with a huge number of products and ingredients: it is ideal in a duet with pesto, apples, and even pineapple, it combines divinely with walnuts or pine nuts, emphasizing the bright taste of cranberries. It can be boiled, baked, or used already smoked, grilled breast and mixed in a salad with vegetables, sprinkled with lemon juice before serving.

Sautéed chicken is a unique ingredient. It pairs perfectly with other meats, vegetables, mushrooms, fruits and dried fruits, nuts, cheese, and most dressings and sauces. White meat will appeal to any gourmet and is also ideal for weight watchers. To prepare a hearty, tasty, and low-carb dish, it is not necessary to have an outstanding culinary talent or spend several hours on complicated recipes: just cut the sautéed breast, mix it with fresh vegetables, and herbs, and season with olive or other vegetable oil.

Despite the fact that most often the preparation of salads traditionally involves the use of boiled fillet, you can also diversify the usual dish by sauteing fillet pieces in a pan or baking them in the oven. Warm chicken salads, which are great at any time of the year and can replace a full meal, will make lunch preparation a breeze.