Cold Sliced Chicken Breasts Recipe

  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    58 g
  • Fat

    15 g
  • Carbohydrate

    4 g
  • Fiber

    0.7 g

Cold Sliced Chicken Breasts Recipe

Cold sliced chicken breasts recipe.This is very delicious chicken breasts recipe. Use it as an appetizer or main dish. You may also like Sliced Chicken Breasts on Linguine

Sliced Chicken Breasts on Linguine Recipe

Makes 4 servings

Ingredients: 1 large boneless and skinless chicken breast, 1 tablespoon (15 ml) unsalted butter, 1 tablespoon (15 ml) vegetable oil, 1/4 cup (60 ml) chopped sweet pimento, 1/4 pound (120 g) sliced mushrooms, 2 green onions, sliced, 1 green bell pepper, cored, seeded and sliced, 1 garlic clove, peeled and chopped, 1cup (250 ml) warm tomato sauce, 1 cup (250 ml) cooked broccoli, 4 portions cooked linguine, salt and freshly ground black pepper, to taste, grated Parmesan cheese

Instructions: Slice chicken breast into long pieces 1/4-inch (0.6 cm) thick. In a large saute pan, heat butter and vegetable oil over medium-high heat. Add sliced chicken and cook for 3 minutes, turning occasionally. Season with salt and black pepper.

Add pimento, mushrooms, onions, green bell pepper, and garlic. Cook, stirring, for further 4-5 minutes. Pour in both sauces and add cooked broccoli. Mix well, then reduce heat to medium-low and simmer several minutes.

Arrange cooked linguine on serving plates. Top with chicken mixture. Sprinkle with grated Parmesan cheese and serve immediately.

Chicken Breasts with Julienne Vegetables Recipe

Makes 4 servings

Ingredients: 3 tablespoons (45 ml) unsalted butter, 2 large boneless and skinless chicken breasts, 1 large carrot, peeled and julienned, 1 celery stalk, pared and julienned, 1 small zucchini, julienned, freshly squeezed juice of half lemon, salt and freshly ground black pepper, to taste, green onions for decoration

Instructions: In a deep frying pan, place 2 tablespoons (30 ml) unsalted butter, chicken breasts, lemon juice, salt, and black pepper. Cover pan and cook over medium-low heat for 12-15 minutes, turning twice.

Before chicken is done, heat remaining 1 tablespoon (15 ml) butter in another frying pan. Add julienned vegetables and cook, stirring occasionally, for 5-6 minutes over medium heat. season well.

Decorate finished dish with green onions.

Cold Sliced Chicken Breasts Recipe


  • 1 pound (480 g) cooked chicken breast, thinly sliced
  • 5 oz (150 ml) canned tuna in water, drained
  • 1 small sweet and sour pickled cucumber
  • 1/2 teaspoon marinated green peppercorns
  • 1/4 cup (60 ml) mayonnaise
  • 5 oz (150 ml) sour cream
  • 1-2 tablespoons freshly squeezed orange juice
  • 2 teaspoons mustard
  • 1 boiled egg yolk
  • salt and freshly ground black pepper to taste
  • chopped dill and lemon wedges fro garnish


Step 1

In a blender, combine all ingredients, except chicken breasts. Blend until smooth.

Step 2

Place chicken on a serving platter in a single layer. Pour tuna sauce over. Cover with plastic wrap and refrigerate for 20 minutes.

Step 3

Remove from refrigerator. Garnish with fresh dill and lemon wedges. Serve immediately.

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