Festive salad with chicken and peas – recipe.

Apparently, I can safely call this salad my signature, and also a transformer salad. The fact is that some ingredients can be replaced or supplemented with new ones. For example, if you don’t have chicken fillet, but you have beef or veal, it will also work great! Are there mushrooms or sweet pepper? All this can also agree. Fantasize and you will find the best option for you and your family.

chicken fillet – 300 g;
canned green peas – 1 can;
raw sweet carrots – 1,5 pcs.;
onion – 2 pc.;
pickled cucumbers – 6-8 pcs.;
mayonnaise – 2-4 tbsp. l .;
oil for frying.

Salad preparation process.

Cut the onion in half, and then cut it into thin half rings. Heat vegetable oil in a pan and fry the onion over medium heat until soft.

We clean the carrots, wash them, cut them into thin strips with a special grater for Korean carrots. If there is no such grater, you will have to sweat by hand. Add the chopped carrots to the onions and fry, stirring constantly, until the carrots become, which is called al dente, a little hard, and at the same time they are no longer raw.

Meanwhile, cut the chicken fillet boiled in slightly salted water for 15 minutes into small cubes.

Cut the pickled cucumber into small cubes. It is very important to use precisely crunchy pickled cucumbers, the taste of the salad will depend on their quality.

Wash the peas using a colander.

Salad can be served in several ways. Prepare it in layers:
1 layer – chicken fillet.

2nd layer – carrots with onions.

3rd layer – pickled cucumbers.

Mix all the ingredients.

Or lay it out in portions using cooking rings.

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