Ingredients for making Spring Day salad
- Fresh chicken fillet 300 grams
- Chicken eggs 3 pieces
- Potato 400 grams
- Carrot 300 grams
- Pickled champignons 200 grams
- 1 leek or medium onion
- Salt to taste
- Mayonnaise to taste
- Main Ingredients: Potato, Chicken, Eggs, Mushrooms
- Serving 8 servings
Cutting board, kitchen knife, flat serving dish or salad bowl, tablespoon, kitchen brush, stove, medium pan with a lid, fork, small pan with a lid - 2 pieces, a fine grater, a small bowl - 2 pieces, a plate - 4 pieces , deep bowl, slotted spoon, kitchen potholders, colander
Cooking Spring Day Salad:
Step 1: prepare the chicken fillet.
We thoroughly wash the chicken fillet under running warm water and put it on a cutting board. Using a knife, we clean the meat from veins, films and cartilage.
Next, move the component into a small saucepan and completely fill with ordinary cold water so that the liquid covers the chicken 2-3 fingers. We put the container on medium heat and wait for the contents to begin to boil. Closer to this, foam will begin to appear on the surface of the water. Be sure to remove it with a slotted spoon and throw it into the sink. Now we fasten the burner, cover the pan with a lid and cook the fillet until tender. It usually takes me 20-25 minutes. After the allotted time, it is necessary to check the meat for readiness. To do this, pierce it with a fork or the edge of a knife. If the inventory easily enters the pulp, then you can turn off the burner and transfer the component to a cutting board. If not, then it’s worthwhile to extend the cooking time for 5-8 minutes.
When the chicken becomes warm, chop it into slices and transfer to a free plate.
Step 2: prepare the eggs.
We lay the eggs in a clean small pan and completely fill with ordinary cold water. We put the container on medium heat and let the liquid boil. Immediately after that we detect 10 minutes and boil hard-boiled eggs.
After the allotted time, turn off the burner, and take the pan with the help of kitchen tacks and rearrange it into the sink under a stream of cold water. Attention: eggs must be completely cooled, otherwise it will be difficult to remove the shell from them.
Now put the components on a cutting board and rub one by one using a shallow track. Pour the crushed eggs into a clean plate.
Attention: These components in the salad not only give a taste, but also play the role of decoration, so they can be prepared in another way. First, we separate the yolks from the proteins. In this case, it is enough to cut the eggs in half and remove the contents from each piece with clean hands. Then, in turn, grind the yolks and squirrels on a fine grater and pour them into two different plates.
Step 3: prepare potatoes with carrots.
Using a kitchen brush, thoroughly rinse the potatoes with carrots under running warm water to wash away any remaining dirt and earth. Next, put the vegetables in a medium saucepan and completely fill with cold liquid from the tap. We put the container on a big fire and cover it with a lid. When the contents of the pan begin to boil, slightly tighten the burner and boil the components until fully cooked. Attention: potatoes will reach faster than carrots. Therefore literally after 25-35 minutes (depending on the size of the tubers) we check this component with a fork. If it easily enters the flesh of a potato, then you can get it out and put it on a cutting board. If not, then continue to cook the component another 5-8 minutes. Check the carrots for readiness after about 10-15 minutes. In the end, when all the vegetables are ready, turn off the burner, and transfer them to a cutting board. Let it cool.
We clean peel warm carrots and potatoes with a knife.
Now, using a fine grater, in turn we rub the components directly on different free plates and leave them aside for a while.
Step 4: prepare the pickled champignons.
We spread the pickled champignons on a cutting board and finely chop the pieces with a knife. Pour the crushed components into a free plate and proceed to the onion preparation.
Step 5: prepare the onion.
To prepare a salad, both ordinary and leeks are suitable. In the first version, we peel it off with a knife and rinse it well under running warm water. Then put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a deep bowl and completely pour boiling water. Leave her for 10 minutes. So we get rid of the bitterness that can be felt in the dish. After the allotted time, we discard the contents of the bowl into a colander and leave it aside. Let the excess liquid drain from the bulb.
Of course, the second option is much better. Leek tastes more delicate and aromatic, so it does not need to be pre-soaked in boiling water. So, we clean it from the upper layers and then rinse slightly under running water. Having brushed off excess liquid, put it on a cutting board and chop it with thin rings with a knife. Pour the prepared component into a free plate.
Step 6: prepare the salad.
Attention: our salad will consist of many layers, so do not forget to coat each level with a small amount of mayonnaise, leveling the sauce on the surface with a tablespoon. So, on a large flat plate (approximately 22-25 centimeters) or put chopped potatoes in a salad bowl. Do not forget to salt it a little and flatten with a tablespoon. Then spread the pieces of pickled champignons. The third layer will be carrots. After spread the boiled chicken fillet and also lightly add it.
Pour finely chopped onions on top and decorate the salad with grated eggs at the end. Attention: Lubricate the surface of the dish with mayonnaise. The only thing you can do is sprinkle the salad with egg yolks on top and the sides with protein. It turns out delicious and beautiful! Everything, the dish is ready!
Step 7: serve the salad.
Ready-made Spring Day salad can be served immediately at the dinner or holiday table. If desired, the dish can be decorated with fresh herbs or made from vegetables to make flowers and bees that will remind us of spring days. The salad turns out to be quite satisfying, so be sure to tell the guests not to eat enough, but leave a place for another meal.
Bon appetit to all!
- from the calculation of the ingredients specified in the recipe, it turns out 6-8 servings;
- such a salad can be stored in the refrigerator, but no more than 2-3 days;
- To lubricate the layers, take more fat mayonnaise. Such a sauce will stick together the levels, and then the salad will not crumble;
- fried mushrooms are also suitable instead of pickled mushrooms;
- there is an option to decorate the salad with grated hard cheese. In this case, do not forget to grease the eggs with mayonnaise and only after sprinkle the dish with chips.