Chicken and Cheese Salad
4 servings
60 minutes
A hybrid of two popular salads: "Stolichny" and "Mimosa". From the first - chicken fillet, potatoes and onions, from the second - grated cheese and eggs. It all seems familiar, but sounds new. In addition, the satiety of the salad allows you to turn it into a light dinner of lightning-fast readiness, especially if for some reason you have boiled chicken breast hanging around in the refrigerator from yesterday
1
Boil the potatoes in their skins until cooked. This will take 30-40 minutes, depending on the size of the potatoes.
- Potato: 200 g
2
Let the cooked potatoes cool.
3
In a separate pot, bring water to a boil, add salt, and cook the chicken breast for 15-20 minutes.
- Chicken fillet: 300 g
4
Boil the eggs in boiling water for 11 minutes. Then transfer them to cold water to stop cooking and cool them down.
- Chicken egg: 3 pieces
5
Cut the chicken, potatoes, eggs, and pepper into equal cubes about one centimeter on each side.
- Chicken fillet: 300 g
- Potato: 200 g
- Chicken egg: 3 pieces
- Sweet pepper: 1 piece
6
Grate the cheese on a coarse grater.
- Hard cheese: 100 g
7
Mix all the prepared ingredients.
8
Dress the salad with mayonnaise, squeeze in a clove of garlic, and season with salt and pepper to taste.
- Mayonnaise: 120 g
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
9
Serve the salad in individual plates or on a communal dish, sprinkling it with chopped parsley.
- Parsley: 10 g