Anthill salad with chicken and potato straws
A light, juicy salad shaped like an anthill. Built up in loose layers and topped with golden potato straws, the salad really does look like an anthill. Its eye-catching look means you can serve it to guests, too. It's best served right away, while the potato straws are at their crispiest and most appetizing.
Cooking method
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Step 1:
Gather the ingredients you need to make Anthill salad with chicken and potato straws. Any cut of chicken will do — thighs, drumsticks, or breast. I used thighs; they make the salad juicier. If you can, choose meaty tomatoes with less juice.
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Step 2:
Bring a small amount of water to a boil in a pot. Wash the chicken and lower it into the boiling salted water. Cook the chicken over medium heat until done.
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Step 3:
Take the cooked chicken out of the broth and let it cool. Separate the meat from the bones and cut it into strips or small pieces.
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Step 4:
Peel the potatoes (washed beforehand) and grate them on a julienne (Korean-carrot) grater so they come out in thin straws.
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Step 5:
Put the potato straws in a colander and rinse them several times in cold water to wash off the starch. This keeps the potatoes from sticking together while they fry. Spread the potatoes out on a towel and pat them dry.
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Step 6:
Heat vegetable oil in a skillet and add a batch of potato straws. Fry over medium heat, stirring often, until golden. Work in small batches so the potatoes brown evenly. Don't salt them.
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Step 7:
Let the finished potato straws cool.
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Step 8:
Grate the cheese on the coarse side of a grater.
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Step 9:
Rinse the vegetables well under cold water. Cut the cucumbers into matchsticks. If the skin isn't tough, damaged, or bitter, there's no need to peel them.
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Step 10:
Cut the tomatoes into small sticks.
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Step 11:
Spread 2/3 of the prepared chicken in a layer on a plate and pipe a lattice of mayonnaise over the top.
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Step 12:
Next layer: 2/3 of the cut cucumbers, then mayonnaise again. Don't press the layers down — the salad should stay loose.
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Step 13:
Add 2/3 of the tomatoes and season with salt.
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Step 14:
Then a layer of 2/3 of the grated cheese.
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Step 15:
Repeat all the layers with the rest of the ingredients, spreading mayonnaise between them. Make each new layer a little smaller in diameter than the last so it builds into a mound.
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Step 16:
Pipe strips of mayonnaise over the top and sides of the salad.
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Step 17:
Sprinkle the potato straws thickly over the top of the salad.
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Step 18:
Rinse the dill in cold water, pat it dry, and chop it finely. Sprinkle the dill around the base of the salad.
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Step 19:
Serve the salad right away. Enjoy!
- Choose tomatoes that are juicy but firm. Soft ones don't hold their shape well — they'll fall apart into a shapeless mush as you cut and assemble, and ruin the look of the dish.
- There's a simple way to check whether the oil in the skillet is hot enough. Dip in a wooden spatula. If bubbles gather around it, you can start frying.
- It's better to make your own mayonnaise — tastier and healthier. See some good homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like — this lightens the dish.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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