Chicken Salad with Bell Peppers
Delicious, simple, juicy, colorful, hearty and slightly spicy! Chicken Salad with Bell Peppers is great for dinner - it fills you up, yet remains surprisingly light and easy to make. Its special twist is a hot pan-made dressing with pepper and spices.
Updated : 01 December, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Chicken fillet
1
Bell pepper
1
Onion
6 grams
Parsley
Sauce
50 milliliters
Soy sauce
50 milliliters
Vegetable oil
2 tablespoon
Tomato paste
1 tablespoon
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For this salad, shallots are best, but if you can’t get them, you can use regular onions instead.
Step 2
Rinse the chicken fillet and trim off any membranes. Boil the whole fillets in lightly salted boiling water until cooked through (about 35 minutes). Inside, the meat should be the same white color as on the outside. Shake excess water off the cooked fillet and cut it into sticks or thinner strips.
Step 3
Remove the seeds and stem from the bell pepper and slice it into thin strips.
Step 4
Peel the onion and slice it into thin half-rings.
Step 5
Wash the parsley, shake off the water and chop it finely.
Step 6
In a bowl, combine the chicken fillet, bell pepper and onion.
Step 7
Now prepare all the ingredients for the dressing. You can replace the tomato paste with a fresh tomato: peel it and grate it. Keep in mind that because of the Korean seasoning mix, the dressing and the whole salad turn out quite spicy, similar in heat to Korean-style carrots. If you don’t want that level of heat, replace the seasoning with regular salt, pepper and paprika in proportions that suit your taste.
Step 8
In a pan, combine the tomato paste, soy sauce, vegetable oil and the spice mix.
Step 9
Stir and heat everything together over medium heat until the dressing comes to a boil. Let it boil for a couple of minutes, stirring constantly. Don’t try to make it perfectly uniform - the lighter vegetable oil will still rise to the surface and the tomato mixture will sink to the bottom.
Step 10
Pour the hot dressing into the salad bowl over the chicken and vegetables and mix.
Step 11
Sprinkle the salad with the chopped herbs. Mix everything well again. If you like cilantro, you can add it together with, or instead of, the parsley.
Step 12
Let the salad sit for 2 hours in the refrigerator, then serve. If you prefer, you can skip chilling and serve it warm right away. Personally, I find the warm version even tastier, even without resting. Enjoy!
Author note
Share the recipe
