Welcome to a culinary adventure where the treasures of the sea meet the comfort of a classic chicken salad! This Seaweed and Chicken Salad with Arugula is a vibrant, modern dish that proves healthy eating can be incredibly exciting. We combine the savory, umami-rich flavor of kelp with tender chicken, the spicy kick of fresh arugula, and the creamy luxury of a poached egg. It's a symphony of textures and tastes that is both nourishing and satisfying. Perfect for anyone looking to add a creative and nutritious twist to their meal rotation.
Seaweed and Chicken Salad with Arugula
Ingredients for Seaweed and Chicken Salad with Arugula
- 80 g cooked chicken
- 80 g kelp (seaweed)
- 40 g arugula
- 1 chicken egg
- 1/4 onion
- 2 teaspoons extra virgin olive oil
- 1 slice of lemon
- 1 slice of white bread
- 1 clove of garlic
- 1 tablespoon 9% vinegar (for the poached egg)
- salt and pepper to taste
How to Make Seaweed and Chicken Salad with Arugula
Place the rinsed kelp in a bowl.
Dice the chicken or shred it into fibers.
Slice a quarter of an onion into thin half-rings.
Take vinegar-free kelp (a type of edible seaweed), place it in a sieve, rinse with cold boiled water, and squeeze out excess moisture. Put the rinsed kelp in a bowl.
Remove the skin from the cooked chicken and separate the meat from the bones. This recipe uses chicken thighs, as the dark meat is a better fit for the salad. Dice the chicken or shred it into fibers. Add the chicken to the kelp.
Slice a quarter of an onion into thin half-rings. Add the sliced onion to the chicken and kelp.
Thoroughly wash a large handful of arugula in cold water.
Add a pinch of sea salt to taste and drizzle with extra virgin olive oil.
Squeeze the juice from a thick slice of lemon or add 1-2 teaspoons of white wine vinegar.
Thoroughly wash a large handful of arugula in cold water. Pat the greens dry with a paper towel and add them to the other ingredients.
You can either mix the salad dressing separately or add the seasonings directly to the salad bowl. Sprinkle with a pinch of sea salt to taste and drizzle with extra virgin olive oil.
Squeeze the juice from a thick slice of lemon or add 1-2 teaspoons of white wine vinegar.
Mix the ingredients well so that the cooked chicken absorbs the juices and seasonings.
Arrange the seaweed and chicken salad on a wide plate.
Prepare the poached egg.
Mix the ingredients well, allowing the cooked chicken to absorb the juices and seasonings.
Arrange the seaweed and chicken salad on a wide plate.
Prepare the poached egg. In a small saucepan, pour a cup of water, bring it to a boil, and add 1 tablespoon of 9% vinegar. Crack a chicken egg into the boiling water. Cook over low heat for 2-3 minutes, until the white is set but the yolk remains runny. Remove the egg with a slotted spoon and place it in the center of the salad.
Tip: Before cracking the egg into the pot, stir the water with a tablespoon in one direction to create a vortex. Crack the egg into the vortex; this will help it hold its shape and not spread out on the bottom of the pot.
Sprinkle the finished salad with golden croutons and serve immediately. Enjoy your meal!
Rub a slice of white bread with garlic and cut it into small cubes. It’s better to use whole-grain bread as it’s healthier. Pan-fry the bread cubes in a skillet with a drop of vegetable or olive oil. Sprinkle the finished salad with the golden croutons and serve immediately.
And there you have it—a beautiful and delicious Seaweed and Chicken Salad that’s as pleasing to the eye as it is to the palate. We hope you enjoy the unique combination of flavors and the wholesome goodness in every bite. Feel free to customize it with your favorite additions, like cherry tomatoes or avocado. This salad is best served immediately to enjoy the crisp croutons and warm, runny egg yolk. Enjoy your meal, and happy cooking!
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