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First Snow salad

First Snow Salad

Tender, wintry, with chicken, cheese, and walnuts! The First Snow salad looks lovely and brings holiday spirit to the table. It's very simple and quick to make, from everyday ingredients you can buy at any store — which counts for a lot in the pre-holiday rush.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

150

Walnuts

Eggs

Hard cheese

Mayonnaise

Lingonberries

Grapes (black)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 15 g

Fats 54 % 21 g

Carbohydrates 8 % 3 g

260 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make the First Snow salad? Gather all the ingredients. Boil the eggs over medium heat for 12 minutes and cool them. You can do this by holding them under a stream of cold water, which also makes them easier to peel. Wash and dry the grapes and pull off the stems.
Step 2:

Boil the chicken fillet — I'm using chicken breast — in salted water over medium heat until done. Take the meat out of the broth and put it in a plastic bag to cool. This keeps the cooked fillet tender and keeps it from drying out. If you boil the chicken fillet ahead of time — the night before, say — the salad will take you no more than 15 minutes to put together.
Step 3:

Cut the cooled chicken fillet into small cubes and arrange it on the bottom of a plate, shaping it into a round. Never put warm or hot ingredients into a cold salad — it will spoil much faster.
Step 4:

Spread mayonnaise over the chicken. The easiest way is with a piping bag or an ordinary plastic bag — put the mayonnaise in one corner and snip off the tip.
Step 5:

Finely chop the walnuts and scatter them over the chicken layer. If the nuts were bought loose or at a market, warm them in a skillet or microwave to kill off bacteria and microbes — after all, there's no telling where they were stored or who handled them.
Step 6:

Cover the nuts with mayonnaise.
Step 7:

Grate the hard cheese on the medium side of a grater and spread it in an even layer over the top and sides of the salad. Press it lightly onto the surface with a dry spoon so it doesn't stick.
Step 8:

Apply a thick layer of mayonnaise to the top and sides of the cheese.
Step 9:

Peel the boiled eggs and separate the yolks from the whites. Chop the yolks and spread them in an even layer over the top of the salad.
Step 10:

Spread mayonnaise over the top, smoothing it across the whole surface of the salad.
Step 11:

Cut the black grapes in half and remove the seeds. Lay them on top of the salad in a single layer. Arrange the remaining egg whites around the sides of the salad. You could of course cover the sides with grated cheese instead, but it has a yellowish tint.
Step 12:

Decorate the top with cheese snowflakes, lingonberries, and fresh herbs.
Step 13:

Enjoy!

It's better to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mixed with mayonnaise in any proportion you like — this lowers the dish's calorie count.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).