Hello friends! Today I have a holiday chicken salad on my menu. It can be cooked in layers or in portions, it already depends on your imagination. I decided to make a puff salad because it looks very nice.
This salad can be prepared with chicken or beef. It is better to boil the beef, bake the chicken. I have chicken legs without skin and bones. I marinated them in advance with the classic version: vegetable oil, mustard, salt, pepper and any spices to taste. Watch a video with a detailed recipe and a story about this salad 👇
👇 Chicken and tangerine layered salad 👇
Chicken salad recipe
I chop the red onion thinly. If there is no red, take the regular one.
I mix it with chicken and put it in a heat-resistant dish.
I put it in the oven at 200 degrees and bake for 30 minutes.
During this time, you need to prepare the rest of the products.
Boil and peel eggs (4-5 eggs). Divide them into egg whites and egg yolks.
Grate the cheese, about 70 g (if you don't like it, you can skip adding it).
Chop Korean carrots and peel tangerines or apple. I will use tangerines. If you have chosen an apple, grate it on a coarse grater into the Korean carrots.
As a dressing favorite mayonnaise. You should not use sour cream or yogurt for holiday salads.
I take out the finished chicken with onions and put it on the board. When the meat has cooled down, I chop it along with the onion.
ASSEMBLING SALAD
I will collect the salad in a rectangular shape.
- I rub the egg white and apply mayonnaise with a mesh.
- The next layer is chicken and onions and mayonnaise again.
- Next - Korean carrots and tangerines.
- Top with cheese and some mayonnaise.
Rub the egg yolk on top (scroll through the pictures) 👇.
I take off my uniform and decorate the salad.
Chicken Festive Salad Recipe:
500 g chicken or beef
1 red onion
4-5 eggs
70-80 g cheese
150 g Korean carrots
1 tangerines or apple
mayonnaise
I wish you bon appetit and God bless you!