Cold Sliced Chicken Breasts Recipe

cold sliced chicken breasts recipe
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Pressure cooker Mongolian chicken recipe. Striped chicken breasts with vegetables, spices, and chicken broth cooked in an electric instant pot. #pressurecooker #instantpot #chicken #mongolian #dinner #homemade

    Pressure Cooker Mongolian Chicken Recipe

  • Pressure cooker Cajun rice and sausage recipe. Andouille sausages with rice, vegetables and Cajun spices cooked in an electric instant pot. #pressurecooker #instantpot #dinner #sausages #rice #cajun #homemade

    Pressure Cooker Cajun Rice and Sausage Recipe

  • Slow cooker Catalina chicken thighs recipe. Bone-in chicken thighs with spices and Catalina dressing cooked in a slow cooker. #slowcooker #crockpot #chicken #thighs #dinner #homemade #easy

    Slow Cooker Catalina Chicken Thighs Recipe

  • Instant pot wine-braised artichokes recipe. Very easy, healthy, and tasty vegetarian recipe cooked in an electric instant pot. #pressurecooker #instantpot #artichokes #dinner #vegetarian #vegan #healthy #homemade #lowcarb

    Instant Pot Wine-Braised Artichokes Recipe

  • Pressure cooker lemon garlic chicken thighs recipe. Boneless and skinless chicken thighs with garlic, lemon, and dry white wine cooked in an electric instant pot. #pressurecooker #instantpot #chicken #dinner #homemade #thighs #yummy

    Pressure Cooker Lemon Garlic Chicken Thighs Recipe

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 sauté 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.