Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with beetroot and pickled cucumber? Prepare the necessary ingredients. Any chicken parts will do, I took chicken thighs. Cucumbers can be salted or pickled.
Step 2:
Boil the chicken in boiling salted water until tender. To make the chicken meat juicy, lower the chicken into boiling water. Cool the chicken, separate from the bones, cut into small cubes.
Step 3:
Cook the vegetables until tender, cool. Peel the potatoes and grate them on a coarse grater.
Step 4:
Peel the boiled carrots, also chop them on a coarse grater.
Step 5:
Hard-boil the eggs at a moderate boil for 7-9 minutes. Cool the eggs in cold water, peel off the shell. Divide two eggs into whites and yolks. Leave two proteins, grate the remaining eggs on a coarse grater.
Step 6:
Cucumbers (pickled) cut into small cubes.
Step 7:
Spread the salad in layers on a flat plate. It is convenient to use a serving ring for this. Put the grated potatoes in the first layer, add a little salt.
Step 8:
Apply mayonnaise on top.
Step 9:
Put the salted or pickled cucumbers in the next layer.
Step 10:
Then a layer of chicken and mayonnaise.
Step 11:
Wash the greens, dry them. Finely chop the green onion, sprinkle the onion evenly over the chicken layer.
Step 12:
Lay out the grated carrots, top with mayonnaise.
Step 13:
The last layer is eggs. Brush the salad with mayonnaise on top.
Step 14:
Remove the serving ring. From the sides, too, cover the salad with a thin layer of mayonnaise. To decorate the salad, you will need strips of parchment paper 3-4 cm wide. Place them on the salad perpendicular to each other.
Step 15:
Grate the beetroot on a fine grater.
Step 16:
Similarly chop the remaining two proteins.
Step 17:
Put the grated beetroot in an even layer on the places free from parchment.
Step 18:
Remove the parchment strips and carefully distribute the grated proteins in their place.
Step 19:
Before serving, lay out the dill sprigs around the circumference of the salad, decorate the salad on top as desired. Put the salad in the refrigerator for 1 hour to soak. Enjoy your meal!
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
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.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dill greens - 38 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
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
