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Bride salad with smoked chicken and melted cheese

"Nevesta" (Bride) Salad with Smoked Chicken and Processed Cheese

Tender, tasty, layered, pretty, festive! This "Bride" salad with smoked chicken and processed cheese comes out light and airy, with a gentle tang from the pickled onion. It's easy and quick to make, and all the ingredients are simple and affordable. Good for both everyday and holiday meals.

Ropotushka

Recipe author

Bride salad with smoked chicken and melted cheese

Composition / ingredients

Servings:

Smoked chicken

150

Potatoes (large)

Eggs

Processed cheese

Onion (small)

Sour cream (thick, or mayonnaise)

Salt

Water

Sugar

Vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 8 g

Fats 39 % 9 g

Carbohydrates 26 % 6 g

109 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

How do you make the "Bride" salad with smoked chicken and processed cheese? Gather the ingredients. Smoked chicken from any part of the bird works. I used thighs. It's best to boil the eggs and potato ahead of time so you don't have to wait for them to cool. Use thick, high-fat sour cream so it won't run. Put the cheese in the freezer about half an hour before assembling so it's easier to work with.
Step 2:

Pickle the onion. Mix room-temperature water with the vinegar and sugar. Stir until the sugar fully dissolves.
Step 3:

Peel, rinse, and slice the onion very thinly. To keep your eyes from stinging while you cut it, rinse the onion and the knife with cold water. Put the sliced onion in the bowl with the marinade, stir, and leave for 10–15 minutes. Then squeeze it out and transfer it to a sieve to drain off the excess liquid.
Step 4:

Since the salad is layered, you can build it in a large bowl or in individual portions. The amounts given make two portions. I used a ring mold, but you can also just arrange the ingredients neatly in a mound. Spread a thin layer of sour cream on the bottom. This holds the bottom layer together so it doesn't fall apart as people eat it.
Step 5:

Finely chop the chicken with a knife and lay it over the sour cream. Smooth each layer, but don't pack it down, so the salad stays neat and airy.
Step 6:

Next, lightly spread the chicken with sour cream and add a layer of the onion.
Step 7:

Boil the potato in its skin: cover the washed potato with cold water and cook for 20–25 minutes after it boils, over medium heat. Cool it completely, grate it on the coarse side, and lay it over the onion. Salt the potato and spread a little sour cream over it.
Step 8:

Wash the eggs with soap and hard-boil them: cover them with cold water and cook for 18 minutes after it boils, over medium heat. To make them peel easily, plunge the cooked eggs into cold water. Cool them completely, peel them, and separate the whites from the yolks. Grate the yolks on the coarse side, add them as the next layer, salt, and spread with sour cream.
Step 9:

Grate the processed cheese and add it as the next layer, then spread with sour cream.
Step 10:

Finish the salad with a layer of coarsely grated egg whites and smooth the top so it looks neat.
Step 11:

Carefully lift off the ring mold. Before serving, garnish the salad however you like. I made flowers out of egg and parsley.

This salad is interesting and delicious! To my taste, every ingredient is just right — I wouldn't take anything away or add anything.
You can swap the smoked chicken for boiled, for a slightly different but no less tasty — and lighter — salad.
You can use a sweetener in place of sugar.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).