Amaze your guests and enjoy with them a bright, colorful, delicate salad in the form of a New Year's gift. After all, there is nothing more pleasant than a delicious and beautiful result of your culinary labors.
It is necessary
- For 7-8 servings:
- - 1 chicken breast;
- - 4 pickled cucumbers;
- - 1 medium boiled beetroot;
- - 2 large boiled carrots;
- - 2 boiled potatoes;
- - 50 g of hard cheese;
- - 1 glass of shelled chopped walnuts;
- - 2 cloves of garlic;
- - a small bunch of parsley and dill;
- - 1 tablespoon lemon juice;
- - 1, 5 tablespoons of sour cream;
- - 1, 5 tablespoons of mayonnaise;
- - ground black pepper;
- - salt;
Instructions
Step 1
Prepare the sauce. Combine mayonnaise with sour cream. Grate pickled cucumbers, mix with mayonnaise mass.
Step 2
Add chopped dill, chopped garlic, lemon juice. Stir thoroughly and season to taste with black pepper and salt.
Step 3
Cut the chicken breast lengthwise into thin slices, beat well. Season with salt and pepper, sprinkle with chopped parsley on top.
Step 4
Next, roll the meat into rolls and fry on both sides in vegetable oil until tender, cool. Cut the fried food into rings and put in an even layer in a mold, previously covered with cling film.
Step 5
Lay the salad in layers in the following order. Grate one carrot, toss with chopped nuts and spread evenly over chicken rolls.
Step 6
Brush with sauce and season each subsequent layer with sauce as well. Subsequently, spread the grated cheese mixed with nuts on the carrots.
Step 7
Then sprinkle with grated beets combined with chopped nuts. Spread the grated potatoes evenly on top.
Step 8
Refrigerate the salad for 5 hours. Before serving, cover the dish with a large plate or dish and turn it upside down. Remove the cling film, garnish the salad with a bow of the leftover carrots.
