Let's continue the salad theme and prepare a delicious salad of chicken, eggs, cheese and cucumbers. This salad can decorate not only the daily diet, but also diversify the festive table.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chicken salad is a dish mainly intended for the holiday table. But it can also make an ordinary dinner wonderful. For such a salad, boiled chicken fillet is mainly used, which is mixed with other ingredients. For example, cucumbers, eggs, mushrooms, cheese, etc. But if you wish, you can prepare a salad from baked or smoked brisket.
The second most popular and in-demand product after chicken, in my opinion, is cheese. For many decades, this product has been pleasing the tastes of sophisticated gourmets. It can be used for any salad: processed, hard varieties, Adyghe, mozzarella, etc. Eggs are also a common feature in many salad recipes. Usually they are used by chicken, but if you wish and financially, you can put quail.
This salad is dressed with mayonnaise. But to reduce calories, you can use sour cream, low fat yogurt, kefir, vegetable oil with soy sauce, etc. The final taste of the dish will depend on what dressing to fill the salad with. And only by choosing the right ingredients, you can truly reveal the entire gamut of the dish.
- Calorie content per 100 g - 79 kcal.
- Servings - 4
- Cooking time - 20 minutes for slicing food, plus time for boiling and cooling chicken and eggs
Ingredients:
- Chicken fillet - 2 pcs.
- Hard cheese - 150 g
- Eggs - 4 pcs.
- Pickled cucumbers - 2 pcs.
- Mayonnaise - for dressing
- Salt - 1 tsp or to taste
Step-by-step recipe for making chicken, eggs, cheese and cucumber salad:
1. Wash the chicken fillet, cut off the foil and place in the cooking pot. Refill with drinking water. For more taste and aroma, I put bay leaf and peppercorns.
2. Boil the broth for half an hour until the fillets are soft. Season it with salt and, if desired, ground pepper 10 minutes before cooking. This will not only make the meat tastier, but also the broth. You won't need it for a salad, of course, but you can use it for cooking soup, making stews, etc.
3. Remove the chicken meat from the broth and cool. Then tear along the fibers or cut into pieces with a knife.
4. Boil the eggs to a cool consistency for 8 minutes, then cool in ice water, peel and cut into cubes.
5. Remove the cucumbers from the brine, pat dry with a paper towel so that the salad is not watery and cut into slices.
6. Cut the cheese into medium cubes, add mayonnaise and season with salt. But do not overdo it with her, tk. salted already and cucumbers, and cheese, and chicken. It's better to add it later if you don't have enough.
7. Stir the salad well and refrigerate for 15 minutes. Then place in a nice serving dish and serve.
See also a video recipe on how to make a salad with potatoes, eggs and cream cheese.
