How to Easy Appetizing Chicken, chilli, tomato and mozzarella warm salad!

How to Easy Appetizing Chicken, chilli, tomato and mozzarella warm salad! Delicious, fresh and tasty.

Chicken, chilli, tomato and mozzarella warm salad!. Leftover grilled chicken would be a great substitute for the purchased grilled chicken. Recipe of Chicken, chilli, tomato and mozzarella warm salad! Perfect Chicken Breast, fresh and tasty.

To get started with this recipe, we must prepare a few components.

Here is how you cook it.

In a large salad bowl, add greens, mozzarella, tomatoes and large pieces of hand torn basil leaves, keeping the tomatoes on the side of the bowl, in a nice pile.

You can cook Chicken, chilli, tomato and mozzarella warm salad! using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chicken, chilli, tomato and mozzarella warm salad!

1. Prepare 2 of large chicken breasts.

2. You need 800 ml of chicken stock.

3. Prepare 1 handful of fresh herbs, I used thyme, bay, rosemary and parsley.

4. It’s 1 tbsp of pepper corns I used green ones.

5. It’s 3 of spring onions finely sliced.

6. You need 10 of small cherry tomatoes halved.

7. It’s 1 of large garlic clove finely chopped.

8. It’s 4 tbsp of olive oil.

9. You need 4 of Rosemary sprigs take off the needles, discard stalk.

10. You need 1 of large red chilli finely diced.

11. It’s of Salt and pepper.

12. You need 1 of large avocado diced.

13. You need Half of juice lemon.

14. It’s Handful of rocket leaves.

15. Prepare 2 tbsp of panko bread crumbs (optional).

Season the tomatoes with a little salt and pepper (the salt will pull the tomato juice from the tomatoes, which will mix with the salad, later).

Add the onions, and cook until softened.

Add the garlic and cook another minute.

You can make my tomato baked chicken recipe without the mozzarella too if you'd like.

Chicken, chilli, tomato and mozzarella warm salad! step by step

1. Take a medium sized pan place the fresh herbs in (leaving 3 sprigs of rosemary to one side). Place in the chicken breasts, pour over hot chicken stock. Add salt and the peppercorns as well..

2. Bring to the boil, turn it down, place on the lid and gently simmer for 10 minutes, when ten minutes is up set the pan aside still keeping the chicken breast in the warm stock, they will still continue to poach whilst you are preparing everything else..

3. Meanwhile prepare the veggies etc..

4. Put 3 tbsp of olive oil warm on a medium heat, throw in the spring onions, garlic, tomatoes and rosemary, add a sprinkling of salt too. Warm through for 10 minutes..

5. Next prepare the avocado, squeeze the lemon in it to stop it from browning..

6. In a small frying pan add the tablespoon of olive oil, heat it fairly high, add the bread crumbs, fry until golden brown, once browned drain into kitchen paper to absorb some of the oil..

7. Careful take out the chicken breasts from the liquor, then pull apart with some forks..

8. Place on to a serving plate..

9. Next drain the mozzarella, then pull apart and place on to the plate also..

10. Next add the avocado. And spoon some of the tomatoes and oil..

11. Scatter the rocket on top then sprinkle on the bread crumbs..

12. Finally drizzle the balsamic vinegar, tuck in and serve!.

13. Bon Appetite!.

I've tried it in the past, and it's still delicious.

Spray the grill with non stick cooking spray and cook the chicken breasts until they are almost fully cooked.

Top each chicken breast with a slice of mozzarella.

Close the grill and allow it to cook for a few additional minutes to melt.

Remove the chicken from the grill and top with tomato and basil.