Tornado Salad

An unusual and utterly delicious TORNADO salad! In good company, it vanishes from the table as fast as a tornado!

Recipe author

Servings:

Chicken breast

500

Carrot

Beet

Potatoes

White cabbage

100

Onion

Vegetable oil

150

Celery

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 38 % 10 g

Carbohydrates 31 % 8 g

146 kcal

GI: 78 / 0 / 22

Cooking method

Cooking time: 40 min

Step 1:

Wash all the vegetables well.
Step 2:

Cut the chicken breast into strips.
Step 3:

Set a skillet on the stove and add vegetable oil — olive oil works too. Add the chicken, season with salt and pepper to taste, and sauté, stirring with a spatula.
Step 4:

Shred the cabbage into thin strips.
Step 5:

Thinly slice the onion.
Step 6:

Cover the sliced onion with hot boiled water and let it sit for 10 minutes to mellow it.
Step 7:

Using a julienne (Korean-carrot) grater, grate the carrot and the beet into thin matchsticks.
Step 8:

Rinse the grater well, then grate the potatoes the same way. Rinse the potato matchsticks under cold water, spread them on a sheet of paper towel, cover with another and press firmly to draw out the excess moisture, getting them ready for deep-frying.
Step 9:

Don't forget the chicken in the skillet — keep stirring it now and then until fully cooked, then take it off the heat.
Step 10:

Set a deep, heavy skillet on the stove and pour in enough vegetable oil to cover the bottom generously. Once it's hot, add the potato matchsticks and fry.
Step 11:

The thin straws fry up quickly. As soon as the potatoes turn golden, lift them out onto paper towels. Once the excess oil has drained off, transfer them to the plate where you'll build the salad.
Step 12:

The result is a wholesome, light "Tornado" salad. Arrange the chicken and vegetables over the crispy potatoes and dress each portion to taste, however you like it.