Quail's Nest Salad

An original, pretty, and filling salad. The potato turns soft inside while staying crispy on the outside.

Recipe author

Servings:

Chicken fillet

200

Chicken eggs

Quail eggs

Potatoes

Cucumbers

Dill

Mayonnaise

Vegetable oil

500

Salt

0.5

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 67 % 26 g

Carbohydrates 21 % 8 g

272 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients for the salad.
Step 2:

Cut the peeled potatoes into thin planks, lay them flat, and slice into thin matchsticks. Or grate them on a julienne (Korean-carrot) grater.
Step 3:

Tip them into a colander and rinse well under cold water. Let them drain, then pat off the excess moisture with a paper towel.
Step 4:

If you have a deep fryer, cook the potatoes in it. Or, like me, do it on the stove: pour 500 ml of vegetable oil into a small saucepan and heat it well over low heat.
Step 5:

Fry the potato matchsticks in small batches until nicely golden, stirring now and then so they don't clump. Transfer the fried potatoes to a paper towel to soak up the excess oil. Once all the potato straws are done, salt them and toss.
Step 6:

Cut the pre-boiled chicken fillet into thin strips.
Step 7:

Peel the boiled eggs. Cut the chicken eggs into thin strips. Set the quail eggs aside to garnish the salad.
Step 8:

Cut the cucumbers into strips as well.
Step 9:

Finely chop the herbs.
Step 10:

In a large bowl, combine the chicken, cucumbers, chicken eggs, and 1/3 of the potato straws.
Step 11:

Dress with the mayonnaise and salt to taste.