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Salad with tangerines, chicken and cheese

Salad with Mandarins, Chicken, and Cheese

Bright, cheerful, and quick to throw together! This salad with mandarins, chicken, and cheese usually shows up on the New Year's table—but it's so simple and tasty that it's just as good for an ordinary Sunday lunch with the family. Swap the ingredients to suit your taste and try different kinds of cheese.

Maria

Recipe author

Salad with tangerines, chicken and cheese

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Composition / ingredients

Servings:

Chicken fillet

250

Processed cheese

100

Mandarins (2 pcs.)

150

Walnuts

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 15 g

Fats 51 % 19 g

Carbohydrates 8 % 3 g

203 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make salad with mandarins and chicken? Gather your ingredients. I'm using one chicken breast, but you can use other cuts of chicken. Instead of processed cheese, you can use any hard or semi-hard cheese, grated. Try to choose mandarins with a thin membrane on the segments.
Step 2:

Boil the chicken in salted water until tender. Lift it out of the broth, let it cool, then dice it small. Use the broth however you like—you won't need it here.
Step 3:

Peel the mandarins and separate them into segments. Cut each segment into 3 pieces. As I mentioned, use mandarins with thin membranes. If yours are thick, carefully peel the membrane off each segment without tearing the juicy flesh. It's also a good idea to remove any white pith.
Step 4:

Put the processed cheese in the fridge for 20 minutes to make it easier to cut. Then dice it small. You can also grate it on the medium side of a grater for a more delicate salad.
Step 5:

Finely chop the shelled walnuts. To take the bitterness out of the skins, you can soak the nuts in boiling water for 2 to 3 minutes, then drain and pat them dry.
Step 6:

In a good-sized bowl, combine the cooked chicken, the cubed cheese, the cut mandarin segments, and the walnuts.
Step 7:

Dress the salad with mayonnaise and toss. Homemade mayonnaise is best here.
Step 8:

Serve the salad molded in a cooking ring. Set the ring on a plate, fill it with the salad, and press it down gently. Chill the salad in the fridge for 1 hour to let the flavors meld. Before serving, lift off the ring and garnish with mandarin segments, parsley sprigs, and walnuts. Enjoy!

Add mandarin to a classic meat salad and its sweet-tart flavor will brighten the whole dish, making it incredibly tasty and juicy. Mandarin is a wonderfully refreshing addition to all kinds of salads—you'll definitely notice it. So I'd suggest trying mandarin as a stand-in for, say, pineapple, apple, or corn. Use sweet, juicy mandarins for this salad. To make the chicken tastier, salt the cooking water and add aromatic herbs and a bay leaf to the simmering broth. Once cooked and cooled, the chicken goes right into the salad, while the strained broth comes in handy for other dishes. You can swap the processed cheese for regular cheese, diced or grated on the coarse side. You'll find lots of versions of this salad online—some use mayonnaise or various sour-cream dressings, others use vegetable oil, olive or sunflower—and the rest of the ingredients shift accordingly. I'm sharing the basic version with a mayonnaise dressing. You can also add napa cabbage or cooked fluffy rice to make it more filling.
It's best to make your own mayonnaise—it'll be tastier and better for you. Check out some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of (or mixed with) mayonnaise in any ratio you like—that'll cut the calories.