Salads

Salad Bird's Nest


Ingredients for Making Salad Bird's Nest

For salad:

  1. Medium size potato 2 pieces
  2. Boiled chicken fillet 300 grams
  3. Boiled Chicken Eggs 4 pieces
  4. Cheddar Cheese 50 grams
  5. Low-fat cottage cheese 50 grams
  6. Celery stalks 3 pieces
  7. 1 medium-sized apple
  8. Peeled walnuts 1 tablespoon
  9. Lettuce 5-6 pieces
  10. Fresh dill to taste
  11. Medium sized garlic 1 clove
  12. 1/2 medium-sized lemon
  13. Vegetable oil for frying

For mayonnaise:

  1. Egg yolk 1 piece
  2. Dry mustard 1.5 teaspoons
  3. 1/4 teaspoon salt
  4. Sugar 1/2 teaspoon
  5. Olive oil 3 tablespoons
  6. Low-fat cottage cheese 3 tablespoons
  7. Seasoning curry mild 1 incomplete teaspoon
  8. Natural yogurt 2 tablespoons
  • Main Ingredients: Potato, Chicken, Eggs, Cottage Cheese
  • Serving 3 servings

Inventory:

Mixer, Teaspoon, Tablespoon, Deep fat fryer, Skimmer, Cutting board, Knife, Flat large plate, Kitchen paper towels, Plate - 4 pieces, Saucer - 4 pieces, Deep bowl - 2 pieces, Fork, Refrigerator

Making a salad Bird's nest:

Step 1: prepare the cottage cheese for mayonnaise.


Using a tablespoon, put the cottage cheese in a deep bowl and grind using a fork. Attention: for the preparation of mayonnaise, it is best to use curd without additives.

Step 2: make mayonnaise.


Pour the egg yolk into the mixer bowl and pour the mustard and salt. Triturate with a mixer until a homogeneous mass is formed. After that, pour into the container 1 tablespoon olive oil and continue to whisk at medium speed. We mix the components until the mixture begins to become thick in consistency. As soon as this happens, we immediately begin to pour the remaining olive oil in a thin stream. We should get a thick emulsion. At the end, add grated cottage cheese, salt, curry and sugar to the mixer bowl. Again, whisk everything until smooth.

The mass is quite dense. Therefore, we dilute it with a small amount of natural yogurt, mix well with a tablespoon and put the container in the refrigerator to infuse, while we will prepare the components of the salad.

Step 3: Cook the Chips.


Using a knife, peel the potatoes and rinse thoroughly under running water. We spread the vegetable on a cutting board and cut into thin sticks. Dry each piece with a kitchen paper towel and place it in a free plate for a while.

Pour so much vegetable oil into the deep fryer pan so that it can completely cover the potato sticks. Turn on the appliance and heat it to a temperature 170 ° C. Gently pour the slices into a deep fat fryer and fry until tender golden color and crunch. Immediately after that, using a slotted spoon, we take out the potatoes and transfer it to kitchen paper towels. We leave it aside for a while, so that the paper completely absorbs excess fat.

Step 4: prepare the chicken fillet.


Put the boiled chicken fillet on a cutting board and cut into small cubes. The crushed component is placed on a clean plate.

Step 5: prepare the celery.


We wash the celery stalks under running water, shake off excess fluid and put it on a cutting board. Finely chop the greens with a knife and pour into a free plate.

Step 6: prepare the apple.


We rinse the apple under running water and put it on a cutting board. Using a knife, cut off the peel and divide the fruit into two halves. From each part we remove the core. Then cut each half into small cubes and transfer to a clean plate.

Step 7: prepare the boiled eggs.


Hands peeled boiled eggs from the shell. After that, put the component on a cutting board, gently separate the protein from the yolk and put the latter in a separate saucer. Attention: so that the salad does not come across pieces of shells, it is better to rinse the whole peeled eggs slightly under running water.

Grind the protein with a knife into pieces or squares and put it in a free saucer too.

Step 8: prepare the garlic.


Using a knife, peel the garlic from the husks and rinse slightly under running water. Put the clove on a cutting board and chop finely. The crushed component is placed in a clean saucer.

Step 9: prepare the walnuts.


We lay the walnuts on a cutting board and chop with a knife. Pour finely chopped pieces into a clean saucer.

Step 10: prepare the base of the salad.


In a deep bowl we spread the crushed egg whites, boiled chicken, celery, apple and walnuts. We season all the ingredients with a small amount of mayonnaise (so that there is still left to decorate the salad) and mix well with a tablespoon until smooth.

Step 11: prepare the dill.


We wash the dill under running water, shake off the excess liquid by weight and transfer to a cutting board. Using a knife, finely chop the greens and temporarily set aside.

Step 12: prepare the paste to decorate the salad.


In a clean deep bowl we spread boiled egg yolks, cheddar cheese, cottage cheese, chopped garlic, a portion of dill and the remaining mayonnaise. Sprinkle everything with a small amount of salt and mix well with a tablespoon. We should get a thick plastic paste, from which it will be easy to sculpt testicles.

Step 13: prepare the salad.


On a large flat plate, spread the washed salad leaves. On top of the greens we spread the filling and ram everything with a tablespoon so that we get a slide. At the top, make a small depression and sprinkle with the remaining dill. Beautifully decorate the walls of the filling with fried potatoes, so that from the side it looks like a nest.
And now the fun part! With clean, slightly wet hands, we form testicles from a small amount of paste. We lay the finished decoration on top of the nest. Everything, the salad is ready!

Step 14: serve the salad.


Salad turns out very beautiful, tasty and most importantly - low-calorie. This dish can be enjoyed on all holidays. After all, it will not only become a real decoration of your table, but will also take care of your figure.
Good appetite!

Recipe Tips:

- in addition to salad leaves, the bottom of the plate can be decorated with other greens to your taste;

- instead of chicken, you can put boiled pork or turkey in the filling;

- for the preparation of salad, it is best to use mayonnaise, indicated at the beginning of the recipe. After all, the finished store product will give the dish a completely different taste and aroma.