Description
In the spring I want just beautiful! And at the dinner table too. Even a salad can apply beautiful and elegant. The highlight of this dish - the sauce. What a useful replacement for mayonnaise. It turns out very tasty, tender, juicy and perfect for lots of salads. The combination of smoked chicken and mushroom teriyaki - super bright and rich, and the rice and the egg, soften the taste and add texture to the dish.
Ingredients
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Sour cream
1.5 Tbsp
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The creme fraiche
1 Tbsp
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Yolk egg
1 piece
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Olive oil
1 Tbsp
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Soy sauce
1 Tbsp
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Figure
2 handful
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Mushrooms
3 handful
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Sauce
2 Tbsp
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Chicken egg
1 piece
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Chicken
1 piece
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Greens
1 piece
Cooking
The rice I use basmati because it always turns out crisp and prepared quickly. Boil until cooked, salt in the process and cooled. Egg boil hard-boiled.
Mushrooms clean, cut into small cubes and send it on a pre-heated frying pan. When the moisture is out, add the vegetable oil and sauté the mushrooms until it will turn brown. Pour 2 tbsp of the teriyaki sauce and fry together for a few moments.
With smoked chicken, remove the skin and cut into small dice.
Prepare the sauce. Mix in a bowl the cooked yolk, sour cream and creme fraiche (I use cottage cheese without additives).
Pour the olive oil, stirring occasionally.
Add soy sauce and mix until smooth.
We spread the salad layers with a cooking ring or in a glass like I do. First a layer of rice
In figure put a few spoonfuls of the sauce
Then comes a layer of mushrooms and sauce again
The chicken and sauce on top
Ready egg cut into cubes and put the last layer.
Garnish with leaf of green, such as cilantro and you're done!
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