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Salads

Chicken salad with Hokkaido squash and mozzarella

Name: Chicken salad with Hokkaido squash and mozzarella
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 500 g Pumpkin (winter squash); 500 g Chicken breasts; 125 g Mozzarella; 100 g Hard cheese; to taste Chives; 4 tbsp Olive oil; to taste Sea salt; to taste Black pepper

Pan-seared Hokkaido squash and chicken breasts tossed with mozzarella, hard cheese, and chives make a salad that serves four.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

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Chicken salad with Hokkaido squash and mozzarella combines pan-seared winter squash with chicken breasts and two kinds of cheese. The squash is cut into 1 cm slices and seared in olive oil for about five minutes per side, while the chicken cutlets are salted and pan-seared as well. Once cooled, everything is combined with mozzarella, hard cheese, and chives. For a more exotic flavor, add curry powder; for a milder flavor, add two tablespoons of plain yogurt.

Ingredients

4 servings

Pumpkin (winter squash) 500 g
Chicken breasts 500 g
Mozzarella 125 g
Hard cheese 100 g
Chives to taste
Olive oil 4 tbsp
Sea salt to taste
Black pepper to taste

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Instructions

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Wash the squash and cut it into slices about 1 cm thick.
Heat 2 tbsp oil in a skillet and sear the squash for 5 minutes per side. Transfer to paper towels and let cool.
Slice the chicken breasts into cutlets, season with salt, and sear in a skillet. Remove the chicken and let cool as well.
Once the squash and chicken have cooled, cut them into cubes and place in a bowl. Stir in the chopped mozzarella and chives, and season with salt and black pepper.
Sprinkle the salad with the grated hard cheese and toss gently.

Tip: Remove the mozzarella from its brine, pat dry with a clean kitchen towel, and then cut it so the whey does not collect at the bottom of the bowl. Do not peel the Hokkaido squash; its skin softens during cooking and is edible.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 495 kcal
Protein: 43 g
Carbohydrates: 12 g
of which sugars: 2.8 g
Fat: 31 g
of which saturates: 12 g
Fiber: 1.9 g
Salt: 1.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kurací šalát s pečenou tekvicou hokkaido a mozzarellou