If you are tired of traditional Olivier and herring under a fur coat, then Tiffany salad can be an excellent option for a festive table. A distinctive feature of this dish is its incredibly delicate, soft and unobtrusive taste.
Classic Tiffany salad
Required Ingredients:
- 600 g chicken fillet;
- 5 eggs;
- 200 g of cheese (gouda or Dutch);
- 500 g white grapes;
- 0.5 cups chopped walnuts;
- 1 teaspoon curry;
- 3 tbsp. tablespoons of vegetable oil;
- fresh herbs (dill, parsley);
- mayonnaise.
Preparation
To begin with, the chicken fillet must be boiled in slightly salted water, cooled and cut into thin strips. Fry the chopped fillet in olive oil until a light golden crust is formed, then drain the oil, season the fried chicken with the curry spice and leave it to cool. Boil chicken eggs hard-boiled, cool in cold water and grate with a large nozzle. Grind the walnuts with a blender. Wash the grapes under running water, cut across and remove the seeds from it. Grate the cheese on a medium-sized grater.
When all the ingredients for the salad are ready, you can proceed to the most pleasant and intriguing moment - composing the layers. To do this, lay out the products on a wide dish in the following sequence: chicken slices, chopped nuts, eggs, cheese and chopped nuts again. In this case, each layer must be lubricated with mayonnaise. Lay out the last layer of Tiffany salad from grapes. Sprinkle the finished dish with finely chopped fresh herbs.
Tiffany salad with almonds
Required Ingredients:
- 500-600 g chicken fillet;
- 5 eggs;
- 200 g of cheese (Roquefort or Parmesan);
- 500 g of green or white grapes;
- 0.5 cups chopped almonds;
- 1 teaspoon curry;
- 3 tbsp. tablespoons of vegetable oil;
- 100 g mayonnaise for salad dressing.
Preparation
Boil the chicken fillet in slightly salted water, cool, cut into small pieces, spread in a short time, oiled with vegetable oil, sprinkle with curry spices and fry until a light golden crust forms. Put the cooled fried meat on a wide dish and coat it with mayonnaise. Sprinkle a layer of chicken fillet pieces with a small amount of grated almonds and grease with mayonnaise again. We spread the next layer from grated cheese and hard-boiled eggs, chopped with a knife, which is also abundantly greased with mayonnaise. Sprinkle the remaining chopped nuts on the salad and line a carpet of cut grapes across.
