Easter salad with chicken. Easter salad with chicken “Chicken”

Thus, you can decorate absolutely any salad.
Easter chicken salad will look perfect, complement and decorate the holiday table.

Ingredients

STAGE 1

Peel the onion and cut into cubes. Add sugar, salt, vinegar and pepper to taste. Mix and pour boiling water. Let marinate for 30 minutes. Then add marinade.

STAGE 2

Peel the boiled potatoes and grate them on a medium grater.

STAGE 3

Peel the carrots and grate them on a medium grater.

STAGE 4

Separate the yolks from the whites. In separate bowls, grate the yolks on a medium grater, then the whites.

STAGE 5

Cut the ham into cubes.

STAGE 6

1st layer: Place potatoes on a plate in the shape of an egg. Salt and pepper to taste, apply a grid of mayonnaise.

STAGE 7

Layer 2: Spread pickled onions evenly.

If desired, you can replace the pickled onions with a sour apple, which will also be delicious.

STAGE 8

Layer 3: Place a layer of sliced ham.

STAGE 9

Layer 4: In a separate bowl, mix carrots with chopped garlic and mayonnaise.

Spread the carrots evenly over the ham.

STAGE 10

5th layer: cheese + mayonnaise mesh.

STAGE 11

6th layer: on the cheese, at the bottom of the egg, place the white in the form of a split shell.

STAGE 12

Decorate the salad: Cut out the beak and scallop of the chicken from the red pepper. Cut eyelashes and eyes from the olives.

HAPPY HAPPY SUNDAY OF CHRIST!

On the bright holiday of Easter, we all want to set the table in something especially beautiful. In addition to Easter cakes, Easter and painted eggs, the Easter chicken salad with eggs will look very harmonious on the holiday table.

The body of the chicken is laid out from a salad, which includes potatoes, boiled chicken breast, prunes and walnuts; the beak, crest, beard, wings and tail are lined with pieces of red pepper. The eggs are made from a mixture of cheese, mayonnaise and garlic. Turmeric, paprika, spinach, dill and beets give the eggs their color.

If you decide to prepare a salad in the form of an Easter chicken, be patient. In general, it will take you at least two hours to prepare and decorate the Easter Chicken salad.

Ingredients for Easter salad

for salad:

For registration:

For "eggs":

Recipe:

Boil the chicken breast. Add celery root (145 g), carrots (1 pc.), onions (1 pc.), bay leaf (3 pcs.), allspice (4 pcs.) to the water for taste. Simmer the chicken breast over low heat for 30 minutes, then add salt (to taste) and cook for another 5 minutes. Remove the breast from the broth and cool. Don't pour out the broth, you can cook it from it.
Set the potatoes (2 pcs.) and eggs (4 pcs.) to boil.
While the chicken breast, potatoes and eggs are boiling, finely chop the prunes into slices and the mushrooms into cubes. Chop the walnuts.
Boil the eggs, cool them, peel them, separate the whites from the yolks. Grate the whites on a coarse grater, and the yolks on a fine grater.
Cut the chilled chicken breast into cubes (with a side of 1 cm), season with mayonnaise (2 tablespoons). From the resulting mixture, place the profile of the chicken on a large platter.
Then add a layer of prunes.
And walnuts.
Then - a layer of salted mushrooms. Coat this layer with mayonnaise. Cut the boiled potatoes into cubes with a side of 1 cm, mix with mayonnaise (3 tablespoons). Place potatoes with mayonnaise on top of all layers, compact with the flat side of a wide knife.
Coat the salad on all sides with mayonnaise (4 tablespoons).
Cover everything with grated egg white. You've got a pretty attractive fluffy chicken.
Cut the red pepper into thin strips (2 - 3 mm).
Cut out the beak, crest and beard from the pepper. Use a peppercorn to mark the eye. Lay out the wing and tail from the strips.
Grate the cheese (200 g) on a fine grater, pass the garlic (1 clove) through a press, add mayonnaise (3 tbsp.).
Mix the mixture of cheese, garlic and mayonnaise, you will get a thick viscous mass.
Make eggs (7 pieces) from this mass.
Rub spinach leaves (8-9 pieces) through a sieve, grate the beets and squeeze out the juice (1 tsp).
Roll the “eggs” in red paprika.
In yellow turmeric.
To get a burgundy color, dip the eggs in beet juice.
To color eggs green, dip them in spinach juice.
It should be noted that not all spinach colors eggs well; in this case, additionally sprinkle the egg with finely chopped dill.
Place dill sprigs (1 bunch) on a dish, imitating grass.
Place “eggs” in the “grass”.
Easter chicken salad is ready.

Calories: 580.45
Cooking time: 25
Proteins/100g: 8.61
Carbohydrates/100g: 3.89

Easter chicken salad, the recipe with photo of which I decided to offer, is suitable for stages 3 and 4. The salad is very aromatic and tasty, contains virtually no fat, so it will appeal to those who decide to eat healthy and watch their figure.
It is prepared quickly, consists of healthy ingredients, cook it more often, not only on holidays!
It will take 25 minutes to prepare the salad according to this recipe; the listed products will make 2 servings.

Ingredients:
- chicken fillet (breast) – 300 g;
- red grapefruit – 1 pc.;
- lemon – 1\2 pcs.;
- dried mint, paprika flakes, oregano, marjoram, sea salt, celery;
For decoration:
- chicken egg, boiled carrots, two black peppercorns.

How to cook at home

We will prepare and decorate Easter salad with chicken and grapefruit in an original way. It is suitable for those on the Dukan diet. So, cut the chicken fillet into thin long slices, sprinkle with sea salt, mix, and leave for a few minutes.

Add a teaspoon of paprika flakes, half a teaspoon each of oregano and marjoram to the chopped chicken fillet, mix well so that the spices evenly cover the pieces of meat. Fry the chicken for a few minutes in a non-stick frying pan, place on paper towels to absorb excess fat.

We peel the grapefruit from the peel and white film, disassemble it into segments, and remove the thin skin from the segments.

When the chicken fillet has cooled, mix it with peeled grapefruit slices.

Season the salad with grated lemon. I advise you to wash the lemon well and freeze it whole - you will get a convenient addition to salads that is always on hand. Just take the lemon out of the freezer and grate the required amount into the salad, and return the rest to the freezer.

Sprinkle the chicken and grapefruit salad with dried mint and celery or parsley.

Making a decoration for the salad. Boil a hard-boiled chicken egg, make a cut at the sharp end. Cut a round slice of boiled carrot, cut out the cloves in a circle, insert the scallop into the cut. We use two small pieces of carrot to make a beak, and black peppercorns will become the eyes of the cockerel.

Place the salad on a plate, place a boiled egg rooster in the center and serve. Here's a festive Easter salad with chicken and grapefruit you can prepare. Bon appetit!

We also recommend preparing

Traditionally, on Easter it is customary to bake Easter cakes, prepare Easter cottage cheese, and bake meat rolls. Salads, as a rule, are given much less attention on this day, which is quite logical from the point of view of the customs of our ancestors. But what would a modern holiday table be without dishes of this type! I suggest you complement your Easter Sunday feast with a delicious and beautiful salad called “Easter”.

It consists of the usual ingredients: potatoes, champignons, meat, eggs, etc. In combination with each other and mayonnaise, they form a combination, the success of which has been repeatedly tested by many housewives. The salad turns out to be very filling, so those who ate mostly light food before Easter shouldn’t go heavy on it. The dish will delight you not only with its pleasant taste, but also with its symbolic design. This is the merit of quail eggs, painted in bright colors. They perfectly correspond to the spirit of the great Christian holiday, glorifying the triumph of life.

Cooking time: 30 minutes / Yield: 5 servings

Ingredients

champignon mushrooms 300 grams
onion 1 piece
boiled meat 300 grams
boiled eggs 3-4 pieces
large boiled potatoes 3 pieces
bunch of wild garlic
bunch of parsley
hard cheese 150 grams
mayonnaise 250 grams
vegetable oil 2 tbsp. spoons
salt to taste
10 quail eggs for decoration.

Preparation

Big photos Small photos

In advance, add half a teaspoon of salt to the water and boil the potatoes in their skins until tender. Boil chicken and quail eggs for 10 minutes and then cool in cold water. In a separate bowl, boil the meat - pork, veal or chicken - until cooked.

Wash the mushrooms and cut into pieces. Peel the onion, cut it into two halves and cut into thin half rings. Adding a tablespoon of vegetable oil, fry the mushrooms and onions in a frying pan until golden brown. Salt to taste.

Peel the potatoes and grate them on a medium grater.

We peel chicken eggs and grate them into three.

Wash parsley and wild garlic with water, dry and finely chop. Place the finely chopped mixture into the grated eggs. Instead of wild garlic, you can add a couple of cloves of garlic passed through a press. Place grated potatoes and eggs with herbs in separate bowls and mix with mayonnaise in equal proportions.

Cut the boiled meat into cubes.

We will lay out the salad in layers. Take a flat plate, place a small bowl in the center and grease the edges with odorless vegetable oil. Place a layer of grated potatoes with mayonnaise in a circle.

Place the next layer of fried mushrooms and onions.

Using a brush, lightly coat the top of the mushrooms with mayonnaise.

Now lay out the pieces of boiled meat.

Grate the hard cheese and sprinkle it over the top of the dish. Easter salad is ready!

Now let's take care of decorating it. We peel quail eggs, place them in water with the addition of food coloring (I used red, blue and yellow) and hold for 10-15 minutes. Then we take them out on a paper napkin, dry them, cut them into two halves and place them on the sides of the salad. Leave three or four eggs whole and place them in the center. Next, place fresh herbs in the middle of the dish and, if desired, pieces of vegetables (also fresh). If you have time, instead of food coloring, you can take natural ones (turmeric, beet juice, carrots, blue cabbage) and color the eggs with them.