Chicken salad with cheese and carrots is tasty, simple and healthy, which, unlike “heavy food,” will not be a serious test for your body, for example, on New Year's Eve. The snack table is a godsend for any hostess, it can be prepared in advance, it will turn out both tasty and beautiful, and guests will be happy, and the hostess will have time for hair and makeup. All kinds of salads, decorated with greens, vegetables, nuts, seeds and fruits - the basis of any snack table.
Salad is an opportunity for the hostess to show her ingenuity and imagination. This recipe, so to speak, the basis, you can experiment, bring something in it.
- Cooking time: 20 minutes
- Servings: 4
Ingredients for light chicken salad with cheese and carrots
- 350 g of boiled chicken;
- 2 small pickled cucumbers;
- 180 g onions;
- 250 g carrots;
- 150 g light cheese;
- 50 g of mayonnaise on quail eggs;
- 2 teaspoons of Dijon mustard;
- 50 g sour cream;
- black pepper, salt, sugar, butter and cooking oil;
- black and white sesame, fresh parsley for serving.
Method of cooking light chicken salad with cheese and carrots
Boiled chicken (without skin) cut into small cubes, put in a salad bowl.
By the way, for this salad you can cook chicken meat for a couple - take the fillet or cut the meat from the hips, salt, pepper, sprinkle the steamer with butter and cook for 12-20 minutes, depending on the thickness of the pieces.
Pickled cucumbers chop finely, add to the salad bowl. If pickled cucumbers are replaced with pickled ones, the taste of the dish will change a little.
Chop finely onions. Put butter in a frying pan, add vegetable, then throw chopped onion, sprinkle with salt and a pinch of granulated sugar.
Fry onion to a translucent state.
Add cooled onion to the hen and cucumbers.
Carrots for salad shredded thin straws. Fry the carrot in a mixture of butter and vegetable oil separately from the onion. Carrots are also cooled, salt, add to the rest of the ingredients. Right in a salad bowl, rub light cheese on a large grater. For a more nutritious option, use a fatty cheese, and for a savory one - cheese with blue mold.
Next, season the chicken salad. In a separate bowl, mix the mayonnaise on quail eggs with sour cream and Dijon mustard. Add seasoning in a salad bowl, all together pepper freshly ground black pepper.
Mix the ingredients of the salad, put on the bottom shelf of the refrigerator compartment for about 30 minutes so that the products “get to know” each other and soak in the sauce.
Spread light chicken salad with cheese and carrots in a beautiful bowl, sprinkle with black and white sesame seeds, decorate with parsley sprigs just before serving.
If chicken salad cannot be served immediately, then it should be stored in a cool place.
Salads are not only festive appetizers, they are also an ideal food for those who do not have much time to prepare complex dishes. Some vegetables, meat or eggs, cheese and a tasty dressing - that’s a hearty, tasty dinner or lunch.
