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Tuna and chickpea salad


Prepare the ingredients in advance and place the salad in the serving plate.

Boil the hard boiled egg, wash the lettuce (we need 4-5 leaves) and dry it with water - break it into suitable pieces.

Onions are cut into strips; red slices; drain the chickpeas and olives; boil the pasta in salted water and drain well then let it cool.

For the sauce, mix olive oil (or use canned oil) with 1 teaspoon of mustard, lemon juice and a little vinegar to taste. Add, salt and mix with a fork to blend.

In a bowl, mix the pasta with the tomatoes and onions, season with salt, pepper and a little olive oil.

In the plate we put the salad leaves, we put over the pasta mixture with tomatoes, we sprinkle with chickpeas and olives, we put the tuna in drained pieces and at the end the sliced ​​eggs. Sprinkle with the prepared sauce and serve immediately.


200g tuna (canned)
400g chickpeas (canned)
200g cherry tomatoes
1 red pepper
10 bouquets of broccoli
1 lemon
1 link parsley
salt

Unwrap the broccoli bunches and boil them in salted water for 4-5 minutes. Wash the cherry tomatoes and cut them into quarters, and wash the red pepper and cut it into thin slices. Wash the parsley and finely chop it.
Drain the cans and mix the ingredients and then add salt to taste, sprinkle with lemon juice and mix gently.

Try this video recipe too


How to Make Caesar Salad with Chicken & # 8211 Best Tips & Tricks

1. Bring the chicken to room temperature before cooking.

This is one of the most important steps. And it should be followed every time you cook chicken breast.

If it is not frozen, just take it out of the fridge and leave it for about 15-20 until it reaches room temperature.

If it is frozen, you have two methods:

  1. Leave it in the fridge overnight then follow the instructions above.
  2. Leave it in cold water for at least 30 minutes depending on the size of the chicken.

If you bring it to room temperature before cooking it will get a golden crust when you cook it, and inside it will be tender and juicy.

Please remember not to cut it immediately after cooking. Let it sit for about 5 minutes and then cut.

2. You must have a meat thermometer.

It is a good idea to buy a meat thermometer if you do not already have one.

It is a real & # 8216life-saver & # 8217 in the kitchen and you should not miss it.

With its help, you will no longer have to guess when the chicken is ready or burn it just to make sure it is done.

They can be found online, on sites like emag.

3. You can bake the chicken if you don't want to cook it in the pan

You can bake the Caesar salad chicken in an oven tray with the chickpeas. You will need to bring it to a temperature of 180C / 350F and bake it for about 15-20 minutes.

And here, the meat thermometer will help you a lot.

4. You can replace Iceberg lettuce with your favorite greens.

I used Iceberg salad, but if you want you can replace it with Romaine salad, spinach or others you like.

But keep in mind that you need to maintain the texture and flavor when replacing these ingredients.

Romaine and Iceberg are crispier than spinach and arugula.
Also, watercress and arugula are a little spicier than lettuce.

5. Cut the ingredients into small pieces.

I hate when the ingredients in a salad are cut into pieces so big that you can't take a normal sip and you have to cut them while eating.

It may take a little longer to make Caesar salad if you cut the ingredients into small pieces, but believe me it's worth it.

6. What kind of cheese goes with Caesar Chicken Salad

Generally, Caesar salad is made with hard cheese, such as:

  • Parmesan
  • Manchego
  • Pecorino
  • Gouda
  • Goya
  • Cheddar
  • Blue cheese

Keep in mind, though, that cheese has a few more calories, so don't overdo it (I know, it's hard not to overdo it with good cheese).

And if you're wondering how many calories Caesar salad has, then take a look at its nutritional content.

7. Make the Caesar salad dressing at home

Maybe you're wondering why you can make it at home when it's at any store?

Well, besides being very easy to do, it is much healthier.

Those in stores are super processed and can contain many unhealthy ingredients.

By making it at home, you have control over the ingredients used, and in this way you will definitely come out healthier and tastier.

I left the dressing ingredients in the recipe below, but if you have another one you like more you can change it

Remember: home made is always better.

And this seems to me not only because I work harder but because I have control over all the ingredients I cook with and especially I do everything exactly to my taste.

I think I covered almost everything about this Caesar salad with chicken. So let's not waste any more time and do it (I don't know about you but I feel like dying).

And if you want to see more delicious video recipes, please Subscribe to my YouTube Channel.


Method of preparation

Tuna and boiled egg salad is the ideal meal for any time of the day. It is an easy preparation for the stomach, suitable for the figure and more than easy to do. We tell you the simple recipe for the best salad with tuna and boiled eggs. A tasty and complete meal, ready in just 20 minutes.

Tuna salad and boiled eggs - how to make:

1. Remove the canned fish and drain in a colander. Meanwhile, wash and clean the lettuce. Peel, wash and slice onions, cucumbers and peppers.

2. In order for the salad with tuna and boiled eggs to be as tasty as possible, we need sauce. For the sauce, mix the vinegar with the oil and wine until a homogeneous paste is obtained. Then season to taste with salt, pepper and sugar and season with basil. After the eggs have boiled, clean them and cut them into quarters.

3. Now start decorating the salad with tuna. In a suitable large bowl, first put the lettuce leaves, then the onion, bell pepper and cucumber. Sprinkle everything with the prepared sauce and mix gently. Add fish, eggs, olives and cheese, then serve.

That's all! Simple and fast you have prepared the best tuna salad with boiled eggs. The ideal dish any day of the week!

Tuna salad and boiled eggs

See some salad recipes which you should always have on hand

3 / 5 - 1 Review (s)

Tuna and avocado salad

Tuna and avocado salad is "a breath of fresh air" after the heavy holiday food!

Even if it is a very consistent and filling salad, it is very healthy and perfect as breakfast, the package at the office or for lunch. Tuna salad with avocado can be served with toast, as a filling for an omelette, with croutons or crackers.

Avocado is very rich in essential acids, fiber, vitamin E, B vitamin complex and even twice as much potassium as bananas! Tuna is rich in the complex of B vitamins, Vitamin D, protein, phosphorus, potassium, magnesium and, most importantly, is very rich in healthy Omega-3 and Omega-6 fats. And the egg? It is rich in protein and an ingredient that goes great in this salad!

All the ingredients for the Tuna and Avocado Salad recipe can be found in stores LIDL ♥

Ingredients for 6 servings Salad with tuna and avocado

  • 5-6 eggs
  • 1 well baked avocado
  • 300g tuna in Nixe olive oil
  • 3 tablespoons Greek yogurt Pilos
  • a small red onion
  • will be Castle
  • pepper Mikado
  • a teaspoon of lemon juice

We start with eggs, which we boil in salted water. From the moment the water starts to boil, let the eggs boil for 15 minutes, to make sure they are very well cooked. Then let them cool in cold water until we prepare the rest of the ingredients.

Drain the canned tuna very well. We clean the avocado and cut it into cubes. Peel a squash, grate it and squeeze the juice. Then we clean the eggs and cut them into cubes.

Mix all the ingredients, add Greek yogurt and lemon juice to taste.

Tuna and avocado salad is a delicious salad, so easy to adapt to your tastes! You can add diced boiled potatoes, boiled carrots or grated potatoes, peas, corn. Try the recipe Barley salad with tuna(click to access the recipe) ♥


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Tuna and avocado salad

Even if it is a very consistent and filling salad, it is very healthy and perfect as breakfast, the package at the office or for lunch. Tuna salad with avocado can be served with toast, as a filling for an omelette, with croutons or crackers.

Avocado is very rich in essential acids, fiber, vitamin E, B vitamin complex and even twice as much potassium than bananas! Tuna is rich in the complex of B vitamins, Vitamin D, protein, phosphorus, potassium, magnesium and, most importantly, is very rich in healthy Omega-3 and Omega-6 fats. And the egg? It is rich in protein and an ingredient that goes great in this salad!

All the ingredients for the Tuna and Avocado Salad recipe can be found in stores LIDL & # x2665

Ingredients for 6 servings Salad with tuna and avocado

  • 5-6 eggs
  • 1 well baked avocado
  • 300g tuna in Nixe olive oil
  • 3 tablespoons Greek yogurt Pilos
  • a small red onion
  • will be Castle
  • pepper Mikado
  • a teaspoon of lemon juice

We start with eggs, which we boil in salted water. From the moment the water starts to boil, let the eggs boil for 15 minutes, to make sure they are very well cooked. Then let them cool in cold water until we prepare the rest of the ingredients.

Drain the canned tuna very well. We clean the avocado and cut it into cubes. Peel a squash, grate it and slice it finely. Then we clean the eggs and cut them into cubes.

Mix all the ingredients, add Greek yogurt and lemon juice to taste.

Tuna and avocado salad is a delicious salad, so easy to adapt to your tastes! You can add diced boiled potatoes, boiled carrots or grated potatoes, peas, corn. Try the recipe Barley salad with tuna(click to access the recipe) & # x2665


Recipe Organic salad with chickpeas, tuna and anchoviesorganic salad recipes

For about 4 portions

  • 250g of dry organic chickpeas (soaked in plenty of water overnight), alternatively, boiled at the preferred dose
  • 1 pinch of baking powder
  • 1 small bouquet of parsley or coriander
  • 3 wild garlic leaves
  • Cherry tomatoes
  • 1-2 cans of tuna fillets tuna fillets in olive oil
  • 1 handful of arugula, spinach leaves or herbs
  • Lemon juice, salt, olive oil
  • Organic cashews or toasted cubes

For the marinade:

  • 1 teaspoon mustard
  • 1 Miso bio knife tip
  • 3 anchovy fillets, finely chopped or crushed
  • 1 tablespoon finely ground organic lemon peel
  • 3 tablespoons lemon juice or vinegar
  • 5 tablespoons olive or vegetable oil
  • 1 pinch of hot pepper or curry
  • 2 tablespoons of cooking water
  • Salt, pepper, fennel and organic coriander

Chickpeas with salt and baking powder are boiled in water for about 1 hour. (Alternatively, drain the chickpeas from the dose and heat them in hot water.) Mix all the ingredients for the marinade and season well.

Cut the herbs and fold them under the marinade together with the cherry tomatoes in half, the tuna and put in the tuna oil.
Add the hot butter and leave for 1-2 hours. Season again and then spread the salad dressing on plates.

Marinate the arugula with a pinch of lemon juice, a pinch of salt and a pinch of olive oil, arrange on a plate and decorate with diced bread or nuts.

KNOWLEDGE OF THE WORK:
Adding baking powder makes the chick really soft. With various spices and herbs, the salad can be wonderfully varied.


Tuna salad and boiled eggs

Tuna and boiled egg salad is the ideal meal for any time of the day. It is an easy preparation for the stomach, suitable for the figure and more than easy to do. We tell you the simple recipe for the best salad with tuna and boiled eggs. A tasty and complete meal, ready in just 20 minutes.

Tuna salad and boiled eggs & # 8211 how to make:

1. Remove the canned fish and drain in a colander. Meanwhile, wash and clean the lettuce. Peel, wash and slice onions, cucumbers and peppers.

2. In order for the salad with tuna and boiled eggs to be as tasty as possible, we need sauce. For the sauce, mix the vinegar with the oil and wine until a homogeneous paste is obtained. Then season to taste with salt, pepper and sugar and season with basil. After the eggs have boiled, clean them and cut them into quarters.

3. Now start decorating the salad with tuna. In a suitable large bowl, first put the lettuce leaves, then the onion, bell pepper and cucumber. Sprinkle everything with the prepared sauce and mix gently. Add fish, eggs, olives and cheese, then serve.

That's all! Simple and fast you have prepared the best tuna salad with boiled eggs. The ideal dish any day of the week!

Tuna salad and boiled eggs

See some salad recipes which you should always have on hand

3 / 5 - 1 Review (s)


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