Picnic Salad

Picnic Salad

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Ingredients for making picnic salad

  1. Pitted prunes 300 grams
  2. Chicken fillet 250 grams
  3. Onion 100 grams
  4. Fresh lettuce pepper (peeled and washed) 1 piece
  5. Pickled or salted cucumbers 200 grams
  6. Chicken egg 2 pieces
  7. Mayonnaise 67% 200 grams
  8. Vegetable oil 1 tablespoon
  9. Greens (dill or parsley) to taste and desire
  10. Salt to taste
  11. Table vinegar 9% 1 tablespoon
  12. Laurel leaf to taste
  13. Black peppercorns to taste
  14. Purified water as needed
  • Main Ingredients Chicken, Eggs, Prunes
  • Serving 1 serving
  • World Cuisine


Saucepan - 2 pieces (capacity of 2 liters each), Paper kitchen towels, Kitchen knife - 2 to 3 pieces, Cutting board - 2 to 3 pieces, Skimmer, Kitchen scale, Tablespoon, Frying pan, Stove, Kitchen spatula, Deep bowl, Salad bowl

Cooking Picnic Salad:

Step 1: prepare the chicken fillet.

We take a slice of fresh chicken fillet, rinse it under cold running water, dry it with paper kitchen towels, put it on a cutting board and cut off the film from it, as well as cartilage, if any.

Step 2: cook the chicken.

We shift the meat into a small saucepan, fill it with purified water and put on medium heat.
After boiling with a slotted spoon take off from the surface of the liquid is gray foam - curled protein.
Then add salt, laurel leaf, black pepper and peas to the pan to taste, and cook the chicken fillet 30 minutes. During this time, the meat will reach full readiness. When it is cooked, transfer the chicken to a deep plate and cool.

Step 3: cook the chicken eggs.

At the same time as cooking meat, we prepare eggs. Put them in a small saucepan. Fill with water so that it is above the level of this ingredient 3 centimeters.
Pour a tablespoon of 9% vinegar there and pour the same amount of salt. We put the pan on medium heat and after boiling we cook hard-boiled eggs 11 - 12 minutes.
Then, using a kitchen towel, remove them from the stove, fill them with cold running water and cool to room temperature.
After that, we clear the boiled eggs from the shell, wash off the fragments from them, dry them with paper towels from excess moisture, and set aside for a while.

Step 4: prepare the onions.

Now peel the onion, rinse it under a stream of cold water and dry the vegetable with paper kitchen towels. Then we put it on a cutting board and cut into half rings with a thickness of up to 5 millimeters. Leave the cut on the board and proceed to the next step.

Step 5: fry the onions.

We put the pan over medium heat and pour a tablespoon of vegetable oil into it. After a couple of minutes, put the chopped onion in the heated oil and fry it until golden brown, occasionally stirring with a kitchen spatula. This process will take no more 5 - 6 minutes. When the half rings of the vegetable change color from white to brown, transfer the fried onions into a deep bowl and cool to room temperature.

Step 6: bring the salad to full readiness.

Our salad is almost ready, it remains to make very little effort. In turn, we lay out boiled eggs, boiled chicken, pitted prunes, salad peppers and pickled cucumbers on a cutting board.
We cut these products into cubes up to 5 - 7 millimeters in size, transfer to a bowl with fried onions, season with mayonnaise and mix all the components of the salad until a homogeneous consistency.
Then we taste it and, if necessary, add a little salt. After that we transfer the fragrant dish to the salad bowl, let it brew in the refrigerator at least 1 hour and serve to the table.

Step 7: serve the picnic salad.

Picnic salad after preparation is insisted so that all products are soaked in mayonnaise, and then it is served chilled. If desired, before serving, this dish is sprinkled with freshly chopped dill or parsley. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- at will, for this salad you can prepare a more piquant dressing by mixing mayonnaise with liquid mustard;

- onions during frying can be seasoned with allspice, which will give the dish a more rich, deep aroma;

- very often instead of mayonnaise use fat cream or sour cream;

- meat can be boiled together with vegetables and herbs (onions, carrots, lettuce, dill, parsley), this will only improve the taste of the salad, and the resulting broth can be used to make soup.