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"Piggy" Salad with Green Peas and Chicken

Make a New Year's salad — and wow your guests! This festive salad, shaped like a cute little animal, is a delicious centerpiece. It calls for just a short list of everyday ingredients — not a single hard-to-find item on it, which makes it a real budget-friendly dish. The recipe uses store-bought mayonnaise, but homemade works too.

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Pig salad with green peas and chicken
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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 41 % 9 g
Fats 23 % 5 g
Carbohydrates 36 % 8 g
104 kcal
GI: 100 / 0 / 0
    1. Start by boiling the potatoes. First scrub them clean — I wash them in hot water with a kitchen sponge. Then put them in a pot and cover with water. 2. Set the pot over the heat and cook for 20–25 minutes from when it boils. Pierce a potato with a fork; if it goes in easily and the potato is soft, it's done. 3. Cook the chicken at the same time. Rinse the chicken breast, put it in a pot, cover with water, and add a little salt. Set it on the heat and cook until done. 4. Take the chicken and potatoes out of their pots and let them cool. Peel the potatoes and dice them, and dice the chicken too. 5. Hard-boil the eggs (cook 5–7 minutes from when they boil), then cool and peel. Separate the yolks from the whites. Finely chop the yolks and grate the whites on a coarse grater. 6. Lift the pickle out of the brine and dice it a bit smaller than the meat and potatoes. Drain the canned peas. 7. Put all the ingredients except the egg whites into a deep bowl. Add the mayonnaise — adjust the amount to taste — and mix. You probably won't need salt, since the pickle will season it nicely. 8. Stir a few drops of red or pink food coloring into the egg whites and mix gently. 9. Mound the salad onto a flat platter, shaping it into a dome. Cover it with the tinted egg whites like a "coat." 10. Cut a snout, ears, and a tail from the sausage and decorate the salad. The olives become the eyes.
  • This salad can go straight to the table — it doesn't need extra time to set. Enjoy!

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  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
  • Olives - 166  kcal/100g
  • Salt - 0  kcal/100g
  • Sausage 'amateur' - 291  kcal/100g
  • Sausage 'Ukrainian' - 404  kcal/100g
  • Diabetic sausage - 254  kcal/100g
  • Sausage 'doctor' - 197  kcal/100g
  • Diet sausage - 170  kcal/100g
  • Sausage 'milk' - 252  kcal/100g
  • Pickles - 11  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Food coloring - 0  kcal/100g

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