Salad with chicken and salmon

Cookinero 25 Mar 2025

A delicious and filling salad of cherry tomatoes, mozzarella and mixed greens with fried chicken fillet and salmon steak in sweet and sour sauce. The dish not only has excellent taste qualities, but is also very healthy and moderately caloric. This salad is perfect for a festive table or dinner. It turns out light and at the same time filling.

How to cook Salad with chicken and salmon

Step 1

Salad with chicken and salmon

Combine Sweet Chili Sauce, orange juice and teriyaki in a saucepan. Mix everything together and heat over medium heat. Once the sauce boils, remove it from the heat.

Step 2

Salad with chicken and salmon

Heat a frying pan and pour in olive oil. Place the chicken fillet in the pan and fry over medium heat for 5-7 minutes on each side. Salt and pepper the chicken and set aside.

Step 3

Salad with chicken and salmon

Fry the salmon steak in olive oil for 3 minutes on each side. Salt and pepper the fish. Add the fried chicken fillet to the pan with the salmon.

Step 4

Salad with chicken and salmon

Pour the sweet and sour sauce over the fish and chicken and simmer for 2-3 minutes.

Step 5

Salad with chicken and salmon

Place the salad mix in the middle of the plate. Place the chicken fillet and salmon on the sides of the lettuce leaves. Place the cherry tomatoes, cut in half, and mozzarella slices on top of the lettuce leaves. Pour the remaining sweet and sour sauce over the chicken and fish. Garnish the salad with sesame seeds. Done. Enjoy!

Salad with chicken and salmon - FAQ About Ingredients, Baking Time and Storage

Yes, you can use trout, cod, or tilapia as alternatives to salmon. Adjust cooking times based on the thickness of the fillets.
Replace chicken and salmon with grilled tofu or tempeh, and use a plant-based teriyaki sauce for a vegetarian version.
Absolutely! Prepare the sauce up to 3 days in advance and store it in the fridge. Reheat gently before using.
Store in an airtight container in the fridge for up to 2 days. Keep the salad greens separate to maintain freshness.
The chicken and salmon can be frozen (without the greens) for up to 1 month. Thaw in the fridge overnight and reheat gently.
Skip the sweet chili sauce or use a sugar-free alternative, and increase the protein and greens for a low-carb version.
Serve with quinoa, brown rice, or crusty bread to make it a heartier meal.
Yes, but thaw them completely in the fridge first and pat dry to ensure even cooking.

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