Rainbow Chicken Breast Salad and Chili Chicken Breast Morning Bun Sandwich
Nutritious and Delicious! A Colorful Chicken Breast Salad Recipe Made with Bardak Sous-Vide Chicken Breast
Dieting, the never-ending challenge! Today, we’re presenting a special chicken breast salad that’s both satisfying and packed with all the essential nutrients. It’s also perfect for those looking to manage weight after the holidays. Enjoy a visually stunning ‘Rainbow Chicken Breast Salad’ and a hearty ‘Chili Chicken Breast Morning Bun Sandwich’ made with a vibrant assortment of vegetables, fruits, and tender sous-vide chicken breast. It’s the ultimate recipe for a healthy and delicious meal!
Salad Ingredients- Bardak Sous-Vide Chicken Breast Original 1 pack (100g)
- Bardak Sous-Vide Chicken Breast Black Pepper 1 pack (100g)
- 1 head Lettuce
- 1/2 Cucumber
- 1 Mini Red Bell Pepper
- 1 Mini Orange Bell Pepper
- 2 Eggs
- 7 Cherry Tomatoes
- 1 Hallabong (Citrus fruit)
- 2 slices Canned Pineapple
- 2 Tbsp Mayonnaise
- A pinch of Basil (chopped or whole leaves)
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for a bountiful and delicious chicken breast salad and sandwich. This recipe yields approximately 4 servings.
Step 2
The star of today’s salad is Bardak’s sous-vide chicken breast! They offer five flavors: low-sodium, original, black pepper, herb barbecue, and chili. Today, we’ll use the tender original, flavorful black pepper, and spicy chili varieties to create an extra special salad!
Step 3
Bardak’s sous-vide chicken breast is made with 100% domestic Korean chicken, and each pack contains 100g. For freshness, store it frozen at -18°C or below.
Step 4
First, prepare 2 eggs for the salad. Let them sit at room temperature for at least 30 minutes to remove the chill. This helps prevent cracking during boiling and ensures a softer cook.
Step 5
Boil the eggs in a pot of water with a pinch of salt until hard-boiled. While the eggs are cooking, you can start preparing the other ingredients to save time.
Step 6
Once hard-boiled, carefully peel the eggs and cut them in half for easy serving.
Step 7
Next, let’s prepare the vegetables that will add color and crunch to our salad. Wash 1/2 cucumber and 1 mini red and 1 mini orange bell pepper thoroughly under cold running water.
Step 8
For the cucumber, gently scrape off or trim the small prickly parts on the skin with a knife after washing. This will result in a smoother texture.
Step 9
Trim the ends of the cucumber. Cut the mini bell peppers in half and meticulously remove the seeds and white inner membranes.
Step 10
Slice the bell peppers lengthwise for an attractive presentation in the salad. Dice the cucumber into bite-sized cubes for easy mixing.
Step 11
Now, for the canned pineapple, which will add a sweet and refreshing touch,
Step 12
cut each slice into about 8 bite-sized pieces. Ensure they are not too large, making them easy to eat.
Step 13
The Hallabong, a fragrant citrus fruit, will add a lovely aroma:
Step 14
Simply peel the Hallabong and set it aside. You can use the segments whole or separate them into individual pieces for the salad.
Step 15
Now, let’s prepare the chicken breast, the main protein for our salad. We’ll use the Bardak sous-vide chicken breast in original and black pepper flavors.
Step 16
Lightly open the packaging of the original and black pepper chicken breast or leave it sealed, and microwave for about 1 minute. Once warmed, dice them into bite-sized cubes, similar to the cucumber.
Step 17
Also, microwave the chili-flavored Bardak sous-vide chicken breast for about 1 minute to prepare it for the sandwich.
Step 18
Cut the chili-flavored chicken breast slightly larger than the salad chicken breast, as it’s intended for the sandwich filling. Larger pieces provide a more satisfying chew.
Step 19
All ingredients are now prepped! In a large serving bowl, arrange the thoroughly washed lettuce leaves, torn into bite-sized pieces by hand. Removing the tough core of the lettuce will enhance its tenderness.
Step 20
Artfully arrange the colorful vegetables, fruits, and chicken breast over the bed of lettuce. I’ve aimed for a rainbow of colors—reds, oranges, and greens—to make the salad visually appealing. A vibrant presentation makes the salad even more appetizing.
Step 21
Place the halved hard-boiled eggs and the diced original and black pepper chicken breast in the center of the salad. This completes your perfectly balanced, delicious, and beautiful chicken breast salad!
Step 22
Now, let’s make the hearty Chili Chicken Breast Morning Bun Sandwich.
Step 23
Slice the two morning buns in half horizontally. Spread about 2 tablespoons of seasoned chicken sauce on the inside of one bun half. If you don’t have seasoned chicken sauce or prefer a different flavor, feel free to substitute or omit it.
Step 24
On the sauced side of the bun, add a layer of lettuce. Then, generously stack the large pieces of chili-flavored chicken breast.
Step 25
Add the lengthwise-sliced mini red bell pepper for visual appeal. Top with another layer of lettuce to secure the filling before placing the top half of the bun.
Step 26
Place the top half of the morning bun. Drizzle a little more seasoned chicken sauce on top for added flavor. Finally, sprinkle with crushed peanuts for a delightful nutty crunch.
Step 27
Voila! Your delicious chicken breast salad and chili chicken breast morning bun sandwich are ready! The sauce to the left of the salad is a basil mayonnaise, made by mixing mayonnaise with finely chopped fresh basil. Drizzling this fragrant basil mayonnaise over the salad elevates it to a more sophisticated and flavorful dish.
Step 28
Here’s an aerial shot of the chicken breast salad and morning bun sandwich made with Bardak sous-vide chicken breast! Doesn’t it look incredibly generous and appetizing? It’s the perfect meal for a healthy and satisfying experience!
