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Salad Bride with chicken

Bride salad with chicken

Very delicate, pretty, and made from simple ingredients! Bride salad with chicken is quick and easy to make. It's a holiday-table dish — it looks lovely and needs no extra garnish. The salad is built in layers, and it looks especially nice formed in a ring.

Maria

Recipe author

Composition / ingredients

Servings:

Chicken fillet

350

Eggs

Potatoes

Napa cabbage (use the leafy part without the stem)

Processed cheese (I used 1 'Druzhba' bar; you can use a smoked-sausage-style processed cheese.)

100

Mayonnaise

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 12 g

Fats 47 % 16 g

Carbohydrates 18 % 6 g

195 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Bride salad with chicken? Gather your ingredients. Rinse and pat the meat dry, along with the vegetables and eggs. Boil the potatoes and eggs ahead of time, then cool them. My processed cheese comes as a bar — you can use any kind, as long as it's easy to grate. Use good-quality cheese with no milk-fat substitutes. Use any mayonnaise you like; I prefer homemade.
Step 2:

Cut the chicken into thin, small batons.
Step 3:

Heat a skillet with vegetable oil on the stove. Fry the chicken with spices over low heat, stirring. For spices I used salt, pepper, and a chicken-seasoning blend.
Step 4:

Take a wide dish and lay napa cabbage leaves on it so they overhang the edges of the plate. Spread the fried chicken over the cabbage and level it. Pipe a lattice of mayonnaise over the chicken — I squeezed it out of a pastry bag with a narrow tip.
Step 5:

Finely chop the napa cabbage.
Step 6:

And spread it over the meat. Pipe another mayonnaise lattice.
Step 7:

Grate the boiled potatoes on the medium side of a grater over the top. Then another layer of mayonnaise.
Step 8:

Next, grate 2 boiled egg yolks and 1 white. Spread them over the salad and cover with mayonnaise.
Step 9:

Over the egg layer, spread the grated processed cheese and the remaining egg white. Pipe one more mayonnaise lattice. Put the salad in the fridge for 1–1.5 hours to let the flavors meld. After that the salad is ready to serve. Enjoy!

How do you boil potatoes in their skins? Put clean, washed potatoes in cold water and set them over low heat. Cook for 20 minutes after the water boils. Done potatoes pierce easily with a knife. Drain the water, let them cool completely, then peel them.
You can use smoked or boiled chicken. But I chose to fry mine: I first heated vegetable oil in a skillet, then added the spices, and only then the chicken — that way the spices and salt coated the meat evenly. It came out very tasty. You can also add onion (pickled in spices, or plain) between the chicken and potato layers, but since I don't eat onion, I leave it out.
You can swap the chicken for turkey or any other meat you like. Keep in mind, though, that the cooking time and calorie count will change.
It's best to make the mayonnaise yourself — it'll be tastier and better for you. See some interesting 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 ratio you like — that will cut the calories.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat to cook. Boil for 9 minutes after the water comes to a boil, then pour cold water over them to cool. The sudden temperature change makes them easier to peel.