Fruits are not part of the orange salad. But thanks to chicken breast, mushrooms, cheese and vegetables, the salad is hearty, tasty and suitable for the festive table. An interesting way to decorate the salad will appeal to both children and adults.
Pick your recipe
You will need
- - 2 chicken breast fillets,
- - 200 grams of potatoes,
- - 200 grams of carrots,
- - 3 pickled cucumbers,
- - 200 grams of cheese,
- - 300 grams of fresh champignons,
- - 1 egg
- - 0.5 cups of water,
- - 3 tablespoons of sunflower oil,
- - 1 bunch of greenery,
- - 1 pack of mayonnaise.
Instruction manual
1
Rinse the chicken fillet and fill with cold water. Set the fillet to simmer on high heat. After boiling, salt the fillet and cook for about 30 minutes over medium heat. Drain and cool the chicken to room temperature. Finely chop the cooled filet.
2
Rinse the carrots well and boil in salted water until soft. Peel the carrots and grate on a fine grater. Boil eggs, peel and grate too.
3
Boil potatoes, peel and remember with a fork. Peel the mushrooms, wash and chop finely. Fry the prepared mushrooms in sunflower oil (about 2 minutes over high heat), fill with water and simmer for 20 minutes. Drain the champignons and mix them with potatoes.
4
Pass the garlic through a press, herbs and pickled cucumbers - chop finely. Grate cheese or cut into thin strips. Stir in the chicken fillet with garlic. Combine cheese with herbs.
5
Put the salad in layers in a deep bowl: fillet, potatoes with mushrooms, cheese, pickled cucumbers. Coat the layers with a small amount of mayonnaise. Top with boiled carrots and make streaks of "orange" from the egg.
6
Put the salad in the refrigerator for an hour to soak well. Serve as a cold appetizer.