Here's what I noticed, warm salads in our country in most cases are associated with the restaurant menu, and in fact they are the most "poor" dishes.
If you delve into the history of cooking, then references to the appearance of warm salads lead to the Middle East, and they appeared in order to save time, and products.
The main idea of these dishes is to mix everything in one plate, that is, serve the entire meal at once, without bothering to cook meat separately, without wasting time. Well, resources too, because there is less meat in a warm salad than the same meat separately.
However, many dishes of poor cuisine have become restaurant ones, and, accordingly, a legend arose that it is difficult to cook these dishes.
Let's say no to stereotypes!
If you know the simple rules for preparing a warm salad, then everything will turn out easily and quickly.
The rules are simple.
1. We do not use anything that loses its shape during heat treatment.
2. We do not use anything that gives excess fat, which will solidify from the transition from hot to cold.
3. We do not use dressings that, when warm, can change their properties (curl or stratify). That is, mayonnaise, sour cream, dressings based on them will not work.
Given these principles, you can further fantasize as you like.
I fantasized a warm chicken salad with vegetables.
I took a chicken fillet, chopped it finely, fried it, and while the rest of the ingredients were being prepared, I sent it to rest between the plates so that it would not cool down critically.
Sweet peppers in long strips, red onions in half rings were sent into a frying pan, and while they "grabbed", he held the frozen beans in boiling water for two minutes and then added to the vegetable company.
As soon as the vegetables reached readiness (I like when they are a little harsh, it's a salad), I turned off the heat and returned the fillets to the pan (so that the temperature of all ingredients becomes the same).
I put the casting of an iceberg in a salad bowl (we tear it with our hands, we don't cut it!), On top of the leaves - a chicken and vegetables.
I prepared a dressing: 2-3 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar and 70-100 ml of boiling water mixed in a glass. I took the boiling water to the maximum so that the dressing was not so concentrated.
Pour the salad with the dressing, mix, sprinkle with sesame seeds on top and... voila!
Bon Appetit!