Description
A spectacular and tasty salad for new year's holiday table turns out very juicy, tender and easy.
Ingredients
-
The chicken legs
500 g
-
Lettuce
150 g
-
Red onion
1 piece
-
Carrots
100 g
-
Cranberry
60 g
-
Mayonnaise sauce
80 g
-
Parsley
-
Vinegar
1 tsp
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Water
50 ml
-
Sugar
0.5 tsp
Cooking
Necessary ingredients: - chicken legs boil until tender (no salt) and allow to cool; red onion peeled; - lettuce "iceberg" wash and dry; - wash the cranberries in cold water, drain in a colander, let the water drain; - carrots in Korean; - mayonnaise sauce "Salad" (25%) - for salad dressing.
Ingredients out onto a plate layers. Remove the skin from chicken legs, meat separated from the bones, medium-sized slice. Lay out the first layer, brush a small amount of mayonnaise.
Red onion cut into thin half rings and marinate in a mixture of vinegar, water and sugar for 10 minutes. Marinade the drained onions to lay out the second layer.
Salad "iceberg" to cut into sticks, spread to 3-m layer and smear mayonnaise sauce.
4th layer - Korean carrot.
Ready salad garnish with cranberries and parsley. Salad put in the refrigerator for 2-3 hours to soak.
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