The original and delicious Shanghai salad can become the king of the festive table. There are many variations of this dish with a combination of different ingredients. However, chicken and pineapple are usually used as the main ingredients of Shanghai salad.
Recipe for Shanghai salad with champignons
To prepare Shanghai salad according to this recipe you will need:
- 1 boiled chicken breast;
- 1 can of pineapples;
- ½ cans of pickled mushrooms;
- ½ cans of olives;
- ½ cans of olives;
- 3 tbsp. l. canned corn;
- Chinese cabbage;
- 200 g of mayonnaise;
- dill greens.
Shanghai salad can be prepared with smoked chicken breast. In this case, it is recommended to remove the skin from the chicken.
Boil the chicken breast in salted water. Then cool, separate the chicken from the bones and cut into small cubes.
Drain the canned pineapples and cut the pineapples into small pieces. If you use whole canned mushrooms for the salad, cut them into thin slices. Cut the olives and pitted olives into slices.
Then lay the prepared ingredients in layers, smearing each with mayonnaise. First, put the chicken breast on the bottom of a deep salad bowl or flat plate, then the pineapple slices, corn and mushrooms on top, and the topmost layer with slices of olives and olives.
After preparing the salad, put it in the refrigerator for 3 hours to soak.
Before serving "Shanghai" on the table, wash the Chinese cabbage leaves, place them on a dry towel and let the water drain. Then transfer the Chinese cabbage leaves to portioned plates, and put the salad on top, garnish with dill sprigs, as well as whole olives and olives.
Shanghai Cheese and Vegetable Salad Recipe
Due to the use of vegetables in the recipe, this version of the Shanghai salad can be conditionally called spring. It will require:
- 100 g of chicken breast;
- 1 carrot;
- 1 tomato;
- 10 g of radish;
- 2 tangerines;
- 10 g red cabbage;
- green onions;
- 75 g romaine lettuce;
- 75 g of iceberg lettuce;
- 1 tbsp. l. parmesan cheese;
- 1 bunch of cilantro;
- 5 g of dried basil;
- 3 cloves of garlic;
- ½ tsp ground pepper;
- 1 glass of sugar;
- 5 tbsp. l. soy sauce;
- 2 tbsp. l. Japanese white vinegar
- ½ glass of lime juice;
- 5 tbsp. l. vegetable oil.
Wash the chicken breast, dry it, beat it lightly with a wooden kitchen hammer, pepper, salt and fry in a pan with vegetable oil.
Then cool and cut into strips, about a centimeter wide.
Then prepare the sauce. To do this, combine vegetable oil, lime juice, Japanese vinegar, soy sauce, granulated sugar, ground pepper, crushed garlic cloves and chopped cilantro in a blender.
Marinate prepared chicken breast in sauce for an hour and a half.
It is recommended to cut a tomato for salad with a sharp knife, otherwise a lot of juice will flow out of it, and the slices will turn out to be "crumpled".
Wash and dry the salad and vegetables. Tear or cut the lettuce leaves into small pieces, about 3 x 3 centimeters. Cut the carrots and radishes into thin slices and the tomato into cubes. Chop the green onion with a knife, and chop the red cabbage.
Add grated Parmesan cheese, a pinch of basil, a tablespoon of olive oil to the resulting mixture, season with salt, pepper and mix thoroughly.
Place the vegetable mixture on a flat plate and garnish with the tangerine wedges. Top with marinated chicken breast and sprinkle with finely chopped cilantro.
