Salad with chicken and bell pepper salsa is a bright option for a light dinner or a hearty snack. It combines smoked and baked fillet, sweet baked ramiro pepper and Korean carrots. Salsa is made simply: peppers are cut into thin strips and marinated with garlic, oil, salt and pepper. Thanks to this, the salad turns out rich in taste without mayonnaise, and fresh cilantro leaves add light freshness.
The main thing in the recipe is to prepare the pepper correctly. Baking makes it soft and aromatic, and short pickling emphasizes the sweetness. Chicken can be replaced with boiled beef tongue, but then the taste will be more meaty and dense. If you want to reduce the spiciness, take Korean carrots with a mild taste and use less garlic.
The salad is convenient because part of the work can be done in advance: roast the peppers and marinate them for a few hours, and then quickly mix everything before serving. This way, the salsa has time to gain flavor, and the dish does not lose its freshness.
Ingredients for 2 servings
- smoked-baked chicken fillet – 1 pack. (150 g)
- ramiro pepper – 2 pcs.
- Korean carrots – 100 g
- cilantro – 30 g
- vegetable oil – 1 tbsp. l.
- garlic – 2 cloves
- salt – to taste
- ground black pepper – to taste
What can be replaced
- Chicken can be replaced with boiled beef tongue or baked turkey.
- Cilantro can be replaced with parsley or a mix of salad leaves.
- If you don’t have Ramiro pepper, red bell pepper will work, but it’s better to bake it a little longer.
Preparation before the start
- Preheat the oven to 200 °C.
- Prepare a form or baking sheet for baking peppers.
- Wash and dry the cilantro, squeeze the excess juice from the carrots in the Korean style.
How to cook step by step
Bake the Ramiro pepper for 15-20 minutes at 200 °C so that the skin is easy to remove. Let it cool a little, remove the skin and remove the seeds.
Cut the pepper into thin strips so that it is well combined with the other components of the salad.
Add chopped garlic, vegetable oil, salt and ground black pepper to the pepper. Mix and leave for 5-10 minutes to marinate.
Cut the chicken fillet into small slices or thin strips so that the salad is easy to mix and serve.
Mix the chicken with the pickled pepper. Add Korean carrots, mix gently, and spread cilantro leaves on top.
How to submit
The salad can be served immediately or let it stand for 10 minutes in the refrigerator so that the flavors combine. It is well suited as an independent dish or as a light snack for meat dishes.
Why the recipe works
How to understand that everything is ready
- The pepper is soft and easily torn into strips.
- The salsa covers the pepper evenly and has a pronounced garlic flavor.
- The Korean chicken and carrots are well combined, but the salad does not look watery.
Typical mistakes
This salad is easy to scale: for a larger company, just double the ingredients. The main thing is not to reduce the amount of pepper, because it determines the main character of the dish.