Pileca salata s celerom (Chicken salad with celery)

Sastojci: 3 pileća prsa bez kože, 2 kasike ulja, 1/2 kasicice soli, 1/4 kasicice bibera, 1 kasicice belog luka u prahu, 1 kasicica aleve paprike, 1 kasicica suvog origana, 3 stabljike celera, 1/2 zelene jabuke, 3 praziluka ili mladog luka, 1/4 luka, 2 kasike peršuna, sitno seckanog, 5 listova zelene salate - iscepane na trakice, 50g badema ili bilo kojeg drugog orašastog ploda - seckanih, 35g suvih brusnica, 35g suvog grozdja, 4 kasike majoneza, 4 kasike grčkog jogurta, 1 kasicica senfa, 2 kasike soka od limuna.

Priprema:

0. Povrće i jabuku očistiti i oljustiti te iseci na kockice. Pileća prsa iseci na manje komade.

1. U cinji pomešati ulje, so, biber, beli luk u prahu, origano i alevu papriku. Dodati piletinu i mešati dok se potpuno ne oblozi. Ostaviti da se marinira 1 sat.

2. Zagrejati tiganj na srednje jakoj vatri (5). Dodati mariniranu piletinu i peci 4-5 minuta sa svake strane, odnosno dok nije potpuno peceno.

3. U ciniju dodati celer, jabuku, brusnice, suvo grozdje, praziluk ili mladi luk, luk, persun, bademe, zelenu salatu.

4. Dodati piletinu u salatu.

5. U posebnoj ciniji pomešati majonez, grčki jogurt, senf, sok od limuna i dobro sjedinite.

6. Dodati preliv u salatu i promešati.

7. Pileća salata može se čuvati u hermetički zatvorenoj posudi u frizideru 3 dana.

Ingredients: 3 skinless chicken breasts, 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1 teaspoon dried oregano, 3 stalks of celery, 1/2 green apple, 3 leeks or spring onions, 1/4 onion, 2 tablespoons of parsley, finely chopped, 5 leaves of lettuce - cut into strips, 50g of almonds or any other nut - chopped, 35g of dried cranberries, 35g of raisins, 4 tablespoons of mayonnaise, 4 tablespoons of Greek yogurt, 1 teaspoon of mustard, 2 tablespoons of lemon juice.

Preparation:

0. Clean and peel the vegetables and the apple and cut them into cubes. Cut the chicken breast into smaller pieces.

1. Mix oil, salt, pepper, garlic powder, oregano and sweet paprika in a bowl. Add the chicken and stir until it is completely coated. Leave to marinate for 1 hour.

2. Heat the pan on medium heat (5). Add the marinated chicken and fry for 4-5 minutes on each side, or until it is completely fried.

3. Add celery, apple, cranberries, raisins, leeks or spring onions, onion, parsley, almonds, lettuce to the bowl.

4. Add the chicken to the salad.

5. In a separate bowl, mix mayonnaise, Greek yogurt, mustard, lemon juice and mix well.

6. Add the dressing to the salad and mix.

7. Chicken salad can be stored in an airtight container in the refrigerator for 3 days.