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Tangerine-Shaped Salad

Bright, orange, and appetizing — the perfect New Year's appetizer! This tangerine-shaped salad takes very little time and few ingredients. It's ideal for a holiday table and is sure to wow your guests. It looks striking and festive — and it's incredibly tasty, too!

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Tangerine salad
Tangerine salad Tangerine salad
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Composition / ingredients

Servings:
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 45 % 13 g
Carbohydrates 10 % 3 g
155 kcal
GI: 100 / 0 / 0
  • Gather all your ingredients. Scrub the carrots with a stiff brush so no bits of dirt cling to them. Boil the clean carrots until tender — about 50 minutes. I'd use smaller carrots, since they cook faster. While the boiled carrots cool, get started on the filling.
  • Hard-boil the eggs, which takes 5–10 minutes. Adding a teaspoon of salt to the water makes them easier to peel. Grate the eggs on a fine grater for a more delicate texture.
  • Grate the processed cheese on a fine grater too. Combine the eggs and cheese in a deep bowl.
  • Cook the chicken breast. Use chilled, not frozen, breast so it keeps its flavor and juiciness. Lower the rinsed breast into salted boiling water and cook for 30–40 minutes, depending on the size of the pieces. Cool the cooked chicken and chop it — a blender is easiest.
  • Add the chopped chicken to the egg-and-cheese mixture. Stir in the mayonnaise and mix well. Don't add too much mayonnaise, or the salad will be loose and won't hold its shape.
  • Grate the cooled boiled carrots on a fine grater. Finely grated carrot makes the salad easier to shape.
  • Spread a tablespoon of grated carrot in a thin layer on a sheet of plastic wrap. Roll the salad mixture into a ball and set it on the carrot. Using the wrap, wrap the carrot around the ball. Gently squeeze it in your hands into a tangerine shape, then set the finished "tangerine" on a serving plate.
  • Repeat with the remaining ingredients.
  • Garnish the salad with fresh herbs. I'd use basil leaves, since they look most like a tangerine's leaves, but use whatever greens you like. For the dressing, use homemade mayonnaise or sour cream. The salad looks beautiful on a holiday table, and on an ordinary day it pairs easily with any side — try it with mashed potatoes or steamed rice.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • 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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Processed cheese with 60% fat content - 354  kcal/100g
  • Processed cheese with 45% fat content - 294  kcal/100g
  • Megle cheese - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  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
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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