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Fast and tasty
Quick birthday salad

Quick Birthday Salad

Made from simple, affordable ingredients — tasty and quick! This quick birthday salad has an interesting lineup, and that's its main draw. Smoked chicken, eggs, crab sticks, and fresh cucumber all go together beautifully. It comes together in minutes, which matters a lot when you're putting a party spread together!

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken breast (smoked)

300

Crab sticks

200

Eggs

Cucumber

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 13 g

Fats 33 % 8 g

Carbohydrates 13 % 3 g

134 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a tasty, quick birthday salad? It's easy! First, gather your ingredients. Instead of smoked chicken, you can use boiled, baked, or fried chicken. Use store-bought or homemade mayonnaise.
Step 2:

Remove the skin and bones from the smoked breast and cut the meat into small cubes or strips. You can use meat from smoked drumsticks or thighs instead.
Step 3:

Peel the film off the crab sticks and cut them into small cubes.
Step 4:

Wash and dry the cucumber. Cut it into thin strips or small cubes. If the skin isn't tough, damaged, or bitter, there's no need to peel it.
Step 5:

Hard-boil the eggs, cool, and peel them. Separate the whites from the yolks. Grate the whites on the coarse side of a grater. Grate the yolks on the fine side — you can grate them now, or grate them straight over the salad so they stay fluffier.
Step 6:

You can simply mix everything together in a bowl, but I prefer to build the salad in a cooking ring so all the layers show. A 6–7 inch (16–18 cm) ring works well. Spread the smoked chicken as the first layer and pipe mayonnaise over it. I put the mayonnaise in a pastry bag and snipped off the tip — easier than using a spoon.
Step 7:

Next, spread a layer of grated egg whites and pipe mayonnaise over it too.
Step 8:

Lay the cucumber on the egg whites and add mayonnaise.
Step 9:

Spread the crab sticks as the next layer and drizzle the remaining mayonnaise over the salad.
Step 10:

The final layer is the grated yolks. The brighter and more golden the yolks, the prettier the salad. Before serving, chill the salad in the refrigerator for 20–30 minutes, covered with plastic wrap so the yolks don't dry out.
Step 11:

Remove the cooking ring and garnish the salad as you like. I used olives, crab sticks, and fresh herbs. Enjoy!
Step 12:

Remove the cooking ring and garnish the salad as you like. I used olives, crab sticks, and fresh herbs. Enjoy!

It's better to make the mayonnaise yourself — it'll taste better and be healthier. You can also use sour cream or plain yogurt as a dressing instead of, or mixed with, mayonnaise in any ratio you like; this lightens up the dish.
How to choose good crab sticks: always check the expiration date. Surimi (minced white fish) should be the first ingredient listed. Don't buy sticks with frost on them — that's a sign of refreezing. Fresh sticks should be free of gray or yellow spots, springy, and slightly moist. If they feel sticky, they've gone bad.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, keep in mind that some are easy to overdo (chili pepper, for example).