Edelweiss Chicken Salad
Light, appetizing, tangy and without mayonnaise! Edelweiss Chicken Salad turns out very tasty. It is easy and quick to make; most of the time is spent cooking the fillet. The combination of vegetables, chicken and spicy dressing makes this salad truly memorable.
Updated : 01 December, 2025
Easy
About 30 min.
Ingredients
Salad
300 grams
Chicken fillet
150 grams
Loaf
3
Tomato
0.5
Bell pepper
2
Cucumber
1
Onion
3 tablespoon
Canned corn
3 tablespoon
Olive oil
Sauce
3 tablespoon
Olive oil
1 tablespoon
White wine vinegar
1 teaspoon
Ready-made mustard
1
Garlic
to taste
Hot pepper, ground
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If the chicken fillet was frozen, thaw it by moving it from the freezer to the bottom shelf of the fridge. Wash the vegetables well and pat them dry. Pour the liquid off the corn through a sieve.
Step 2
First prepare the fillet. How to fry the fillet? Season it with salt and pepper; if you like, add a little dried herbs. Fry the fillet in olive oil in a well-heated pan for about 5 minutes on each side until golden. Check doneness by piercing the meat with a knife - clear juice should run out. If not, increase the cooking time. Let the cooked fillet cool slightly.
Step 3
While the fillet is frying, make the croutons. How to make croutons? Preheat the oven to 180 °C (about 350 °F). Cut the bread into small cubes, season lightly with salt and pepper, add 2 tablespoons of olive (or other vegetable) oil and mix.
Step 4
Spread the bread cubes on a baking sheet lined with parchment. Bake for 7-10 minutes until golden, stirring 1-2 times while baking. Croutons cook very quickly, so keep an eye on them.
Step 5
Prepare the vegetables. Cut the tomatoes into small wedges. If the tomatoes are large, cut them into cubes or quarters.
Step 6
Slice the cucumber and bell pepper into thin slices. Cut the onion into small cubes.
Step 7
In one bowl mix together the tomatoes, cucumbers, bell pepper, onion and corn.
Step 8
Cut the cooked, rested fillet into thin strips or cubes (as you prefer).
Step 9
Make the dressing. How to make the dressing? Prepare the ingredients. Besides olive oil, any vegetable oil you like will work - refined or unrefined sunflower, mustard, sesame, corn oil, etc., as long as you like its taste. Choose any mustard you prefer: hot, French, or grainy.
Step 10
Mix together the olive oil, vinegar, mustard, finely chopped garlic clove, salt and, if desired, pepper. Add the dressing to the vegetables.
Step 11
If you wish, plate the salad in portions: first the vegetables with dressing, then the fillet and croutons on top, and optionally a little grated cheese. Or you can combine all the ingredients except the croutons in a salad bowl, dress with the dressing, and sprinkle with croutons just before serving. Enjoy!
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