Enjoy This Bistro Salad Recipe Today

Today we enjoy the bistro salad recipe in combination with fresh herbs, sour cream, and cheese.

Ingredients For The Salad

250 g green salad

250-300 g sour cream

150 g cherry tomatoes

450 g chicken breast fillet

Fresh herbs

Balsamic vinegar

Pepper and salt

25 g butter

Onion

1 pepper

175 g cream cheese with herbs

bistro salad

Bistro Salad Recipe

Wash the green salad and spin dry. Cut chicken breast into small cubes. Heat butter in a non-stick pan. Roast chicken cubes until they are golden brown and deglaze with balsamic vinegar. Season chicken cubes with pepper and salt and let it cool. Squeeze the salad into bite-sized pieces and place in a salad bowl. Halve the cherry tomatoes and mix them with the salad. Peel and halve the onions and cut into thin slices. Add the onion to the bistro salad. Halve a large yellow pepper, free from white seeds and skins, and cut into small cubes. Mix the pepper cubes with the bistro salad.

Roll cream cheese with herbs into small balls and roll in finely chopped different fresh herbs of the season. Arrange the bistro salad on plates and top with chicken cubes and cream cheese balls. Serve with sour cream dressing or another one of your choice.

bistro salad recipe - Enjoy This Bistro Salad Recipe Today
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5 from 1 vote

Enjoy This Bistro Salad Recipe Today

Today we enjoy the bistro salad recipe in combination with fresh herbs, sour cream, and cheese.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: French
Keyword: bistro salad, bistro salad dinner, bistro salad recipe
Servings: 4 people
Calories: 300kcal
Author: ece ece

Ingredients

  • 250 g green salad

  • 250-300 g sour cream

  • 150 g cherry tomatoes

  • 450 g chicken breast fillet

  • Fresh herbs

  • Balsamic vinegar

  • Pepper and salt

  • 25 g butter

  • Onion

  • 1 pepper

  • 175 g cream cheese with herbs

Instructions

  • Wash the green salad and spin dry. Cut chicken breast into small cubes. Heat butter in a non-stick pan. Roast chicken cubes until they are golden brown and deglaze with balsamic vinegar. Season chicken cubes with pepper and salt and let it cool. Squeeze the salad into bite-sized pieces and place in a salad bowl. Halve the cherry tomatoes and mix them with the salad. Peel and halve the onions and cut into thin slices. Add the onion to the bistro salad. Halve a large yellow pepper, free from white seeds and skins, and cut into small cubes. Mix the pepper cubes with the bistro salad.
    Roll cream cheese with herbs into small balls and roll in finely chopped different fresh herbs of the season. Arrange the bistro salad on plates and top with chicken cubes and cream cheese balls. Serve with sour cream dressing or another one of your choice.


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