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Classic General's salad with chicken

Classic Generalsky (General's) Salad with Chicken

Bright, delicious, made from simple ingredients — perfect for any celebration! The classic Generalsky salad with chicken is a juicy, hearty, satisfying salad with an intriguing name. It's best assembled in layers in a ring mold, so you enjoy not only the flavor but also its bright, handsome looks.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

300

Hard cheese

Walnuts

Eggs (large)

Carrots (large, or 2 medium)

Beets

Dill (3 sprigs)

Mayonnaise (2-3 tablespoons)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 13 g

Fats 41 % 12 g

Carbohydrates 14 % 4 g

171 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

How do you make the classic Generalsky salad with chicken? First, gather all the ingredients on the list. You can use beets that are boiled or roasted in the oven. Stores sell ready-cooked beets in vacuum packaging — using those will save you cooking time.
Step 2:

Wash the chicken fillet and boil it in salted water until done, about 20 minutes. Then cool the chicken and cut it into small cubes. Instead of boiling, you can pan-fry the fillet or bake it in the oven in foil. Instead of fresh chicken, you can use smoked.
Step 3:

Boil the beets in their skins until tender. Grate them on the coarse or medium side of a grater.
Step 4:

Boil the carrots in their skins until tender. Grate them on the coarse or medium side of a grater.
Step 5:

Hard-boil the eggs, cool, and peel them. Grate them as well. If you like, you can separate the yolks and whites and grate them separately, making two layers instead of one.
Step 6:

Grate the cheese on the coarse or medium side of a grater too.
Step 7:

Rinse the walnuts and dry them in a dry skillet. Then finely chop the nuts with a knife. You can also grind the nuts in a blender.
Step 8:

Wash, dry, and finely chop the dill. You can replace the dill with parsley or other herbs to taste.
Step 9:

This salad looks lovely assembled in layers. You can build it in a single ring mold 16–18 cm across, or in small individual rings 7–8 cm across. Set the ring mold on a plate. Lay down the chicken and press it down. Pipe mayonnaise over the top. I put the mayonnaise in a piping bag and snipped off the tip — it's more convenient than a spoon.
Step 10:

For the next layer, spread the grated cheese and pipe mayonnaise over it too.
Step 11:

The next layer is grated egg and mayonnaise.
Step 12:

Then the carrots and mayonnaise.
Step 13:

Put the beets on top of the carrots and pipe mayonnaise over them.
Step 14:

Sprinkle the beet layer with the chopped dill.
Step 15:

Pile the walnuts in the center on top of the dill, stopping a little short of the edges so the green still shows. Refrigerate the salad for 1 hour to let the flavors meld.
Step 16:

Lift off the ring mold before serving. Enjoy!

How do you cook the vegetables? Cook the beets, carrots, and potatoes in separate pots of boiling water until tender. Potatoes and carrots take 15–20 minutes. Beets take 1 to 1.5 hours, depending on their size. Check doneness with a sharp knife — it should pierce the vegetable easily.
Since everyone's threshold for saltiness, sweetness, bitterness, heat, sourness, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).