Composition / ingredients
Step-by-step cooking
Step 1:
From this recipe you will learn how to make a chicken fillet salad with raw and eggs. The cooking process is simple, quite familiar and understandable. So let's get started. Boil the chicken fillet in salted water until tender, which is about 30 minutes. Then we take it out of the broth, cool it and finely chop it. Chicken broth can be used to make some soup.
Step 2:
Peel the onion, cut into small cubes and transfer to a deep plate.
Step 3:
Fill the onion with apple cider vinegar, diluted in half with water - this is necessary in order to remove the bitterness from it. We leave the onion to marinate for 10 minutes, after which we drain the liquid, and squeeze the onion well from excess liquid.
Step 4:
Put the eggs in boiling salted water and cook for 10 minutes until hard boiled. We put them in a bowl with cold water and let them cool down well. I sometimes change the water to fresh and colder, because it heats up quickly from eggs. Eggs cooked in this way will be well cleaned from the shell. The cooled eggs are cleaned and cut into small cubes. You can pass them through a special strainer to simplify and speed up this process.
Step 5:
Mix chicken with eggs and spread on a flat dish of suitable size.
Step 6:
Add the pickled onion.
Step 7:
Grate the cheese on a coarse grater and put it in a salad with chopped garlic.
Step 8:
Add mayonnaise (I have a fat content of 67%), salt and pepper to taste.
Step 9:
And now we mix everything well. The salad is ready, but it still needs a little time to soak. Wait a little and start tasting it. Bon appetit to you and all your family members!
On top, you can decorate a salad with an egg and half a tomato, as an option, although each hostess may have her own ways of decorating and differ from what I suggested. I myself often change the design of the salad, trying all new options. This process gives me real pleasure, as I consider it creative. Cook this dish with a good mood and on the positive side!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Cheese "Soviet" - 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
- Garlic - 143 kcal/100g
- Ground black pepper - 255 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
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
