Table of contents:
- Ingredients for a light chicken salad with cheese and carrots
- Method for preparing light chicken salad with cheese and carrots
Video: Light Chicken Salad With Cheese And Carrots. Step-by-step Recipe With Photo
Chicken salad with cheese and carrots is tasty, simple and healthy, which, unlike "heavy food", will not become a serious test for your body, for example, on New Year's Eve. A snack table is a godsend for any hostess, it can be prepared in advance, it will turn out deliciously and beautifully, and the guests will be happy, and the hostess will have time for her hair and makeup. All kinds of salads, decorated with herbs, vegetables, nuts, seeds and fruits - the basis of any snack table.
Salad is an opportunity for the hostess to show her creativity and imagination. This recipe, so to speak, is the basis, you can experiment, bring something of your own into it.
- Cooking time: 20 minutes
- Servings: 4
Ingredients for a light chicken salad with cheese and carrots
- 350 g boiled chicken;
- 2 small pickled cucumbers;
- 180 g of onions;
- 250 g carrots;
- 150 g of light cheese;
- 50 g of mayonnaise on quail eggs;
- 2 teaspoons of Dijon mustard
- 50 g sour cream;
- black pepper, salt, sugar, butter and oil for frying;
- black and white sesame seeds, fresh parsley for serving.
Method for preparing light chicken salad with cheese and carrots
Cut the boiled chicken (without skin) into small cubes, put in a salad bowl.
By the way, for this salad, you can cook steamed chicken meat - take the fillet or cut the meat from the thighs, salt, pepper, sprinkle the steamer grate with oil and cook for 12-20 minutes, depending on the thickness of the pieces.
Chop the pickled cucumbers finely, add to the salad bowl. If you replace pickled cucumbers with pickled ones, then the taste of the dish will change slightly.
Finely chop the onion. Put butter in the pan, add vegetable oil, then throw in the chopped onion, sprinkle with salt and a pinch of granulated sugar.
Fry the onion until translucent.
Add the cooled onion to the chicken and cucumbers.
Chop carrots for salad into thin strips. Fry the carrots in a mixture of butter and vegetable oil separately from the onions. We also cool the carrots, salt, add to the rest of the ingredients.
Rub light cheese on a coarse grater directly into the salad bowl. For a more satisfying option, use fatty cheese, and for a savory option, use blue cheese.
Then season the chicken salad. In a separate bowl, mix the mayonnaise on quail eggs with sour cream and Dijon mustard. Add the seasoning to the salad bowl, pepper with freshly ground black pepper.
Stir the ingredients of the salad, put them on the lower shelf of the refrigerator compartment for about 30 minutes, so that the products "get to know" each other and soak in the sauce.
Put the light chicken salad with cheese and carrots in a nice bowl, sprinkle with black and white sesame seeds, decorate with parsley sprigs just before serving.
If chicken salad cannot be served immediately, store it in a cool place.
Salads are not only holiday snacks, they are also an ideal meal for those who do not have a lot of time to prepare complex dishes. A little vegetables, meat or eggs, cheese and a delicious dressing - that's what a hearty, delicious dinner or lunch is ready.