Composition / ingredients
Step-by-step cooking
Step 1:
How to make a Tenderness salad with cucumbers and chicken and cheese? Prepare the ingredients.
Step 2:
Boil chicken fillet and eggs in salted water and cool.
Step 3:
Cut onion into half rings.
Step 4:
Pour the chopped onion with boiling water for 5 minutes so that it does not taste bitter.
Step 5:
Peel cucumbers.
Step 6:
Cut the peeled cucumbers into small cubes, leave one small cucumber to decorate the salad.
Step 7:
Peel boiled eggs and cut in half.
Step 8:
Then pass the egg halves through the shredder mesh.
Step 9:
Dice the boiled chicken fillet.
Step 10:
Put the steamed onion on a strainer and let the water drain.
Step 11:
Grate the hard cheese on a fine grater.
Step 12:
Now we proceed to the formation of the salad. Place half of the chopped chicken fillet on a flat plate with the first layer.
Step 13:
Put the whole onion on the fillet.
Step 14:
Cover the onion layer with mayonnaise.
Step 15:
Then lay out a layer of crushed eggs.
Step 16:
Put a layer of cucumbers on the egg layer.
Step 17:
Cover the cucumber layer with mayonnaise.
Step 18:
Then lay out a layer of the remaining chicken fillet.
Step 19:
Apply mayonnaise to the chicken fillet layer.
Step 20:
The last layer is grated cheese, cover the whole salad with it.
Step 21:
Cut the remaining cucumber into thin plates lengthwise.
Step 22:
Twist cucumber plates into rolls and decorate the salad with them on top of the cheese layer.
Step 23:
Tenderness salad with cucumbers and chicken is ready, serve it immediately on the table.
It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting
recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.
How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
