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Emerald placer salad with kiwi and chicken

"Emerald Scatter" Salad with Kiwi and Chicken

Delicious! Light, tender, juicy and bright! A salad for the holidays. Kiwi gives the "Emerald Scatter" salad with chicken a pleasant sweet-and-sour note that pairs beautifully with the other ingredients. Juiciness, wonderful flavor and a striking look are exactly what earn it a spot on the festive table!

Julia

Recipe author

Emerald placer salad with kiwi and chicken

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Composition / ingredients

Servings:

Chicken

320

Eggs

Onion

Tomatoes (small)

Hard cheese

100

Kiwi

Salt

Mayonnaise (or to taste)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 52 % 14 g

Carbohydrates 15 % 4 g

176 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

How do you make the "Emerald Scatter" salad? Gather the ingredients. I used chicken fillet, but you can use thighs or drumsticks.
Step 2:

Wash the chicken and boil it in salted water. To make the meat juicier for the salad, always lower the chicken into boiling water. Cook the chicken over moderate heat until done. Take the chicken out of the broth and let it cool.
Step 3:

Wash the peeled onion and cut it into small cubes. To take the harsh edge off the onion, I poured boiling water over it for 15 minutes. But that's optional.
Step 4:

Hard-boil the eggs for 7–8 minutes from the moment the water boils. Drain the water. Cover the eggs with cold water so they cool down and peel more easily. Grate the cooled, peeled eggs on a coarse grater.
Step 5:

Finely dice or julienne the chicken. It should be completely cooled.
Step 6:

Grate the cheese on a coarse grater.
Step 7:

Wash and dry the tomatoes. Cut them into large cubes. Choose tomatoes that are juicy but firm — soft ones don't hold their shape and will turn into a shapeless mush as you cut and assemble the salad.
Step 8:

Spread an even layer of the chopped chicken on a flat plate.
Step 9:

Then add the chopped onion.
Step 10:

Pipe on a mayonnaise net.
Step 11:

Make each subsequent layer a little smaller in diameter so the salad ends up shaped like a dome. For the next layer, spread the grated cheese.
Step 12:

Spread the cheese layer with mayonnaise.
Step 13:

Add the chopped tomatoes and another mayonnaise net. Apply mayonnaise around the sides of the salad as well.
Step 14:

Cover the top and sides of the salad with the grated eggs. Cover with cling film and refrigerate the salad for 1 hour.
Step 15:

Decorate the salad with kiwi before serving. Wash and peel the fruit. Cut some of the kiwi into small cubes and arrange them around the base and on top of the salad. Cut the rest into half-rounds and place them around the sides. You can decorate the salad with kiwi however you like.
Step 16:

Enjoy!

It's better to make the mayonnaise yourself — it'll be tastier and healthier. You'll find some good homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any proportion you like — this lowers the calorie count of the dish.