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Salad with chicken in creamy sour cream sauce

Author
Cookinero 25 Mar 2025
6670
Salad with chicken in creamy sour cream sauce

A delicious and nutritious chicken salad is what you need for a light snack! The cooking process of this dish takes no more than 15 minutes, and the result can surprise even the most sophisticated gourmet. To prepare the salad, you will need chicken fillet, cherry tomatoes, Chinese cabbage, quail eggs, arugula, cream and sour cream. You can decorate the finished dish with a basil leaf.

How to cook Salad with chicken in creamy sour cream sauce

Step 1

Salad with chicken in creamy sour cream sauce

Cut the tomatoes into slices, cut the eggs into two parts, cut the Chinese cabbage into strips. Place the prepared ingredients in a salad bowl.

Step 2

Salad with chicken in creamy sour cream sauce

Heat a grill pan with vegetable oil, salt and pepper the chicken on both sides, place the fillet on the grill. Fry the chicken for 5 minutes on each side until golden brown.

Step 3

Salad with chicken in creamy sour cream sauce

Place the salad dressing ingredients in a bowl and mix until smooth.

Step 4

Salad with chicken in creamy sour cream sauce

Cut the fillet into thin slices.

Step 5

Salad with chicken in creamy sour cream sauce

Add arugula to the bowl with the remaining ingredients.

Step 6

Salad with chicken in creamy sour cream sauce

Place the chicken fillet on top of the vegetables. Pour the dressing over the salad, add salt and pepper to taste. The salad is ready. Enjoy!

Salad with chicken in creamy sour cream sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can use Greek yogurt or mayonnaise for a similar creamy texture, or mix lemon juice with olive oil for a lighter option.
Store in an airtight container for up to 2 days, but add the dressing just before serving to keep the vegetables fresh.
Absolutely! Skip the chicken and add grilled tofu, chickpeas, or avocado for protein.
For tender bites, slice the cooled chicken against the grain into thin strips.
Prep ingredients separately and assemble last minute to prevent sogginess—dress only before serving.
Omit the tomatoes or reduce their quantity, and increase leafy greens like arugula and cabbage.
Serve with crusty bread or quinoa for a heartier meal, or enjoy as a light lunch on its own.
Freezing isn’t recommended, as the fresh veggies and dressing will lose texture upon thawing.
Don’t overcook—use a meat thermometer to ensure it reaches 165°F (74°C) internally, then let it rest before slicing.

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