Embrace the season with this vibrant winter salad with seasonal flavors, a delightful blend of fresh, crisp ingredients that bring color and comfort to chilly days. Featuring the best of winter’s bounty—like hearty greens, tangy lemon, and crunchy red pepper—this salad for meals is as nourishing as it is beautiful. Perfect as a light lunch or a stunning side dish, it’s a simple yet elegant way to celebrate the flavors of winter.

Time needed for preparation(not including the soaking period): 30 minutes

Ingredients

-Chicken breasts of approximately 250 grams

-One sliced punnet of mushrooms

-One teaspoon of olive oil

-Two medium onions, chopped finely

– 3 dl of dry white wine

-One lemon’s juice and a teaspoon of sugar

-One teaspoon of coriander seeds

-½ red pepper, seeded and cut very coarsely

-Half a cauliflower in florets

-Two garlic cloves squeezed

-Quarter four chicory heads, remove the core, and season with salt and pepper.

-One teaspoon of vinegar

-Two gherkins and little cubes

-One tablespoon of chopped parsley

-One bay leaf

-One dried thyme pinch or one fresh thyme sprig

-1 tablespoon tomato puree

Preparations

Step 1:

Cut the chicken breasts half lengthwise or into small pieces. Wash them with water and a little bit of lemon and dry them. Put them in a bowl and season them generously with SpiceMazing chicken seasoning, adding salt, if desired.

In a cast-iron or stainless steel skillet, heat a little bit of oil over medium-high heat. Add the chicken pieces and bake for a couple of minutes, flip and cook for an additional 3 minutes.

step 2:

In a pan, heat half of the olive oil over low heat. For three minutes, fry the onions in it.

Use the lemon juice and white wine to deglaze. Put the bay leaf, thyme, pepper, sugar, and coriander seeds on high heat. Stir.

Next, include the garlic, mushrooms, drained cauliflower florets, and tomato puree. Bring to a boil once more. Add the chicory and stir. Add salt and pepper for seasoning.

Place the baked chicken over the vegetables to cook.

Reduce the heat and cover the pan. After 8 minutes, carefully remove the chicken and allow it to cool.  Continue cooking the vegetables over medium heat for ten more minutes.

After that, put the pan in a bowl of cold water to swiftly cool them. Cover the pan and refrigerate for at least three hours after the vegetables have cooled. Add the chopped gherkins, parsley, and chicken to the salad.

Cover it with the remaining olive oil.

step 3:

Serve the dish in a bowl, and optionally, include bread on the side for dipping or pairing.

Who said salads couldn't be eaten in the winter? Share on X
You can also try this winter salad with grilled chicken fillet  or pick a receipt from several vibrant winter salad recipes