Description
Oddly enough, in my family, chicken salad "was not". So, to scratch, peck at, but without enthusiasm. And I embarked on an adventurous combination of products, because, in my opinion, to live without the chicken salad somehow sad. Experimented with ingredients and condiments, and one day... well, serves you, cooks, to try the result of my labors, which for our holiday table now is a "nail program".
Ingredients
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Chicken breast
2 piece
-
Apple
1 piece
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Cucumber
150 g
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Chicken egg
3 piece
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Green olives
100 g
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Lettuce
80 g
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Mustard
1 Tbsp
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Vegetable oil
2 Tbsp
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Sour cream
3 Tbsp
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Black pepper
-
Lemon juice
2 Tbsp
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Salt
Cooking
Half a long cucumber will oshkurit and cut or grate a medium-sized strips. I use a grater Berner.
Apple remove the core and grate small strips. Polem lemon juice.
Boiled eggs split into whites and yolks. Yolks aside, and the whites will cut small strips.
Olives shall cut ringlets.
In a narrow container, combine the egg yolks, mustard and vegetable oil. Chop immersion blender.
Add sour cream or natural yoghurt, black pepper and so much salt that the filling seemed a little too salty.
The chicken breast will examine the fibers, add to the salad bowl and pour dressing. Well all peremeshaem and send in the fridge to soak.
Before serving, add in lettuce 80 g sliced ribbons of lettuce. The salad is better to take crisp - preferably lettuce (my photo) or "iceberg". Both of these varieties are long retain marketability and crisp.
Mix everything, check for salt, put in a salad bowl and serve.
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