The recipe will appeal to those who love puff salads with mayonnaise and croutons. Basically, the composition of this dish with an intriguing name is quite simple. This is the most common salad with boiled chicken, tomatoes, cheese and eggs, covered with a net of mayonnaise, which is a frequent guest on our table. However, the whole trick is to serve.
Serve the "Chicken High" salad in the shape of a turret, and sprinkle it with ordinary dry poppy seeds on top. At first glance, a little strange, but there is something in this, trying, you really get a thrill. All the ingredients in the salad are in perfect harmony with each other, the taste itself is very tender and juicy, and the top layer of dried crackers and poppy seeds gives crispness and makes this dish more intense, interesting.
Boiled chicken can be replaced with smoked chicken, then the salad will be even more spicy and aromatic. Use homemade mayonnaise whenever possible. Croutons are suitable both from white bread, and from black, or purchased.
It is most convenient to collect the salad in the culinary ring, but if you try to carefully lay out the layers with a turret, then you may not use it.
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Ingredients:
White bread - 2 slices
Chicken breast - 250 grams
Chicken eggs - 2 pcs.
Bulb onions - 1 pc.
Tomatoes - 2 pcs.
Hard cheese - 100 grams
Poppy - 1 tsp l
Bay leaf - 1 pc.
Allspice peas - 2 pcs.
Mayonnaise - 150 grams
Salt to taste
Step by step recipe:
Prepare all the ingredients you need.
Cut the white bread into small cubes. Preheat the non-stick pan. Next, put the prepared pieces of bread into it and fry, or rather dry them, not forgetting to stir constantly, until light golden brown.
You can dry it in the oven by placing the prepared pieces on a baking sheet, sprinkling with a little vegetable oil. In the oven, the process of cooking them will be a little longer and the crackers themselves will be more high-calorie due to the oil. Therefore, I consider the method in a pan to be more successful.
Rinse the chicken fillet, cover with cold water and place on the stove. Bring to a boil, skim, reduce heat and cook for 20-30 minutes depending on the size of the meat.
5-7 minutes before the end of cooking, salt the broth, add 1 bay leaf and a couple of allspice peas. Remove the cooked chicken fillet onto a plate, cool it down and cut into a small cube.
Cut the onions into small cubes, and cut the tomatoes in the same way, but not so finely. Optionally, onions can be pickled in lemon juice or boiling water to remove their bitterness, but I like it raw in this salad.
Boil eggs hard-boiled, peel and grate on a medium grater. Grate the cheese the same way.
Place a 16 cm diameter culinary ring on the dish. Place the chicken and onion in the first layer. Place the mayonnaise in a bag for convenience, cut off the tip and cover the base of the salad with a mayonnaise net.
Put the grated eggs in the next layer, tamp lightly and cover with mayonnaise.
Put the tomato cubes on top, tamp the salad a little again and cover with a net of mayonnaise.
Then - grated cheese and mayonnaise.
Put the croutons in the last layer and sprinkle with poppy seeds on top. Put the salad in the refrigerator for 1-2 hours to soak.
After a while, take it out and carefully remove the ring. After that, immediately serve the "High Chicken" salad to the table.
Bon Appetit!
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