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Rooster salad with chicken and hard cheese

Rooster Salad with Chicken and Hard Cheese

Dress up your holiday table with a tasty salad shaped like a rooster! There may still be more than a month until the New Year, but I want to share this festive salad shaped like a rooster — the symbol of 2017. It's not at all hard to make, and any beginner cook can pull it off. By the way, you can shape almost any salad into a rooster (Olivier or crab salad work beautifully), so think of this recipe as a decorating technique, not just a single dish!

Irisha

Recipe author

Rooster salad with chicken and hard cheese

Composition / ingredients

Servings:

Chicken fillet

300

Hard cheese

100

Eggs

Tomatoes

Canned corn

Mayonnaise (or to taste)

Salt

Ground hot pepper

Tomatoes

Dill (3-4 large sprigs)

Parsley (5-6 sprigs)

Carrots (a few slices)

Olives

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 12 g

Fats 35 % 8 g

Carbohydrates 13 % 3 g

137 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather all your ingredients.
Step 2:

Start with the chicken fillet. I seasoned it with spices and pan-fried it until cooked through, but you can also boil it in water or bake it in the oven — whichever you prefer. Let the cooked fillet cool completely.
Step 3:

Also hard-boil the eggs and cook the carrots until fully tender — we'll need the carrots for decorating. Let everything cool.
Step 4:

Cut the chicken fillet into small cubes or short sticks.
Step 5:

Grate the hard cheese on the coarse side of a box grater.
Step 6:

Cut the two medium tomatoes into small cubes as well, but first be sure to scoop out the seeds — a teaspoon makes quick work of it. Removing the seeds gets rid of excess moisture.
Step 7:

Peel the boiled eggs and grate them on the fine side of the grater. Set them aside.
Step 8:

In a salad bowl, combine the chicken, cheese, tomatoes, and canned corn.
Step 9:

Add a small amount of mayonnaise and, if you like, season with salt and pepper. Mix well.
Step 10:

Now shape the rooster. Spoon the salad onto a flat platter, working it into the form of a rooster's body.
Step 11:

Cover the salad on all sides with the reserved grated eggs, pressing them gently onto the surface.
Step 12:

Now for the decorating. Make the eye from an olive, or use a peppercorn or a small piece of prune if you prefer. Cut a comb and a wattle from a piece of tomato. Slice the boiled carrots into thin strips and form them into the wings, tail, and beak. To add volume to the wings and tail, tuck in some sprigs of dill — I also added a few olive pieces to the tail. Pull the parsley leaves off their stems and use them to garnish the base of the salad.
Step 13:

And that's it! Your bright, delicious "Rooster" salad is ready for the New Year! Enjoy!