Fruit is not included in the orange salad. But thanks to chicken breast, mushrooms, cheese and vegetables, the salad turns out to be hearty, tasty and suitable for a festive table. An interesting way of decorating a salad will appeal to both children and adults.
It is necessary
- - 2 chicken breast fillets,
- - 200 grams of potatoes,
- - 200 grams of carrots,
- - 3 pickled cucumbers,
- - 200 grams of cheese,
- - 300 grams of fresh champignons,
- - 1 egg,
- - 0.5 cups of water,
- - 3 tablespoons of sunflower oil,
- - 1 bunch of greens,
- - 1 pack of mayonnaise.
Instructions
Step 1
Rinse the chicken fillet and cover with cold water. Place the fillets over high heat. After boiling, salt the fillets and cook for about 30 minutes over medium heat. Drain and cool chicken to room temperature. Chop the cooled fillet finely.
Step 2
Rinse the carrots well and boil in salted water until soft. Peel the carrots and grate on a fine grater. Boil the eggs, peel and also grate.
Step 3
Boil potatoes, peel and remember with a fork. Peel the champignons, rinse and chop finely. Fry the prepared mushrooms in sunflower oil (about 2 minutes over high heat), cover with water and simmer for 20 minutes. Drain the champignons and mix with the potatoes.
Step 4
Pass the garlic through a press, herbs and pickled cucumbers - finely chop. Grate the cheese or cut into thin strips. Stir the chicken fillet with the garlic. Combine cheese with herbs.
Step 5
Put the salad in layers in a deep bowl: fillet, potatoes with mushrooms, cheese, pickled cucumbers. Coat the layers with a little mayonnaise. Top with the boiled carrots and make the egg “orange” streaks.
Step 6
Put the salad in the refrigerator for an hour and soak well. Serve as a cold appetizer.
