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Salad General with beetroot and smoked chicken

General salad with beets and smoked chicken

The star salad of your holiday table! Elegant, beautiful, delicious, and harmonious—that's the General salad in a nutshell. A winning combination of ingredients, an appetizing makeup, and a striking look will make your holiday table tasty and bright. Keep this salad in mind when you're planning your New Year's menu.

Anna

Recipe author

Salad General with beetroot and smoked chicken

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Composition / ingredients

Servings:

Smoked chicken

300

Eggs (boiled)

Beets (boiled)

Potatoes (boiled)

Carrots (boiled)

Onion (red)

Hard cheese

100

Garlic

Mayonnaise

150

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 40 % 10 g

Carbohydrates 32 % 8 g

147 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 40 min

Step 1:

How do you make a General salad with beets and smoked chicken? Gather the ingredients. All the vegetables are medium-sized; boil them ahead of time until tender and let them cool. For the smoked chicken I used two small leg quarters, but breast or drumsticks will do. Use a red onion—it looks more interesting and isn't as sharp. I used "Russian" cheese. I really do recommend not swapping out the mayonnaise here; it gives a richer flavor and helps the salad hold its shape and layers.
Step 2:

The salad is built in layers. You can make it in a deep bowl, or on a nice platter using a ring mold; you can also make individual portions. I'll be using a 6-inch (16 cm) ring mold. For the first layer, pull the smoked chicken off the bone, remove the skin, and cut it into medium cubes. Spread the chopped chicken over the bottom of the plate. Pipe on a lattice of mayonnaise.
Step 3:

Peel the potatoes (boiled in their skins ahead of time and cooled) and grate them on the coarse side of a grater. Spread the grated potato as the second layer (salt it lightly to taste) and lightly spread mayonnaise over it, or pipe a mayonnaise lattice.
Step 4:

Peel the red onion and chop it finely. Spread it as the next layer.
Step 5:

Peel the carrot (boiled and cooled) and grate it on the coarse side of a grater. Spread the grated carrot as the next layer and spread mayonnaise over it.
Step 6:

Grate your cheese on the medium side of a grater and add it as the next layer. Spread mayonnaise over it. Don't use too much mayonnaise, so it doesn't overpower the other ingredients.
Step 7:

Peel the hard-boiled, cooled eggs and grate them on the coarse side of a grater. Mix the grated eggs with a little mayonnaise and add them as the next layer.
Step 8:

Peel the boiled, cooled beets. Grate them on the coarse side of a grater. Add peeled garlic put through a press, a little mayonnaise, and mix. Spread this mixture as the final layer.
Step 9:

Let the finished salad chill in the refrigerator—it'll be tastier and juicier that way. Before serving, decorate the salad however you like. I used fresh dill and basil leaves with thyme.

It's better to make the mayonnaise yourself—it'll be tastier and healthier. See some great homemade mayonnaise recipes here.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, remember that some spices are especially easy to overdo (chili pepper, for example).