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Salata s piletinom, smokvama i cherry rajčicama - Chicken salad with figs and cherry tomatoes


Ovaj ljetni triptih kombinacija Perutnina Ptuj piletine, voća i vrhunskih vina završavam s osvježavajućom salatom. Recepte za prve dvije kombinacije svakako potražite na blogu - Pečeno pile s nektarinama i Pečena piletina u umaku od crnog vina.

Uz ovu osvježavajuću salatu sam izabrala Frankovku, vrhunsko suho crveno vino Vinarije Florijanović.

Sastojci i koraci pripreme
  • 500 g pilećeg filea Perutnina Ptuj Natur

  • glavica salate (ja sam izabrala endiviju)

  • 300 g cherry rajčica

  • 10 smokava

  • 4 jušne žlice maslinovog ulja

  • 2 jušne žlice limunovog soka

  • prstohvat soli

Za marinadu pilećeg filea: maslinovo ulje, 3 grančice ružmarina i prstohvat soli.

Pileći file narezan na šnicle marinirajte preko noći na vaš omiljeni način. Pileći file inače mariniram u domaćem mliječnom kefiru i začinima, ali ovaj put sam izabrala maslinovo ulje i ružmarin uz malo soli.


Mariniranu piletinu pecite na grill tavi.

Dok se filei peku, operite salatu, rajčice i smokve.

Salatu narežite na manje dijelove, a rajčice i smokve narežite na četvrtine i sve stavite u veliku zdjelu. Dodajte sol, maslinovo ulje i limunov sok pa sve izmješajte.

Pečene šnicle ostavite da se malo ohlade pa ih narežite na manje komade i dodajte u salatu.

Uživajte u okusima!

Chicken salad with figs and cherry tomatoes


I'm finishing this summer triptych combinations of Perutnina Ptuj chicken, fruit and premium wines with refreshing salad. Be sure to look for the recipes of the first two combinations on the blog - Roasted chicken with nectarines and Baked chicken in red wine sauce. With this refreshing salad I paired Frankovka, a premium dry red wine from Florijanović Winery.

Ingredients and preparation steps
  • 500 g of chicken fillet Perutnina Ptuj Natur

  • lettuce head (I chose endive)

  • 300 g of cherry tomatoes

  • 10 figs

  • 4 tablespoons of olive oil

  • 2 tablespoons of fresh lemon juice

  • a pinch of salt

For the chicken fillet marinade: olive oil, 3 twigs of rosemary and a pinch of salt. Marinate the sliced ​​chicken fillet overnight. I usually marinate chicken fillet in homemade milk kefir and spices, but this time I chose olive oil and rosemary with a little salt. Roast the marinated chicken on a grill pan. While the fillets are baking, wash the lettuce, tomatoes and figs. Cut the salad into smaller pieces, tomatoes and figs into quarters and place everything in a large bowl. Add salt, olive oil and lemon juice and mix everything. Leave the baked filet to cool a bit, then cut them into smaller pieces and add to the salad. Enjoy the flavours!


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