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Festive table
New Year's Candle Salad

New Year's "Candle" Salad

A colorful salad for your holiday table — wow your guests! The New Year is almost here, and I'm sure plenty of cooks are already planning the holiday menu. Here's a bright, colorful, and very tasty "Candle" salad. It's simple to put together, yet looks so festive!

Ириша

Recipe author

Composition / ingredients

Servings:

Chicken breast (boiled)

300

Eggs (boiled)

Processed cheese (2 cheese rounds)

200

Pickled mushrooms

Pickles

100

Onion (optional)

Mayonnaise

Fresh herbs (a bunch of dill and a few sprigs of parsley)

Imitation crab stick

Pomegranate (10-15 pomegranate seeds)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 13 g

Fats 52 % 16 g

Carbohydrates 6 % 2 g

168 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

For the salad, boil the chicken breast and eggs ahead of time.
Step 2:

Cut the chicken into cubes. Dice the mushrooms, pickles, and onion and mix them together. Grate the processed cheese on a coarse grater. Separate the eggs into yolks and whites and grate each separately.
Step 3:

Layer 1. Mix the chicken with 1 tbsp of mayonnaise, season with salt and pepper, and spread it in an even layer on a serving plate.
Step 4:

Layer 2 — spread on the mushroom, pickle, and onion mixture. Pipe a thin lattice of mayonnaise over it.
Step 5:

Layer 3 — grated egg yolks and mayonnaise. Set aside a teaspoon of yolk for decorating.
Step 6:

Layer 4 — processed cheese and mayonnaise.
Step 7:

Layer 5. Smooth the surface and cover it with a layer of grated egg white.
Step 8:

Decorating. Line the base of the salad with dill. For the candle, make crosswise cuts in a crab stick and shave off a thin top layer to create a pattern, then form the flame with the reserved yolk. Scatter pomegranate seeds over the dill. Instead of a crab stick, you can also carve the candle from cheese or bell pepper. Enjoy!