Warm salad with chicken croquettes, beetroot and chicken skin chips
2 servings
30 minutes
Warm salad with chicken croquettes, beetroot, and crispy chicken skin chips is a harmony of flavors and textures. The combination of tender chicken croquettes, sweet beetroot, and crispy skin creates a rich gastronomic experience. This salad draws inspiration from European cuisine, where the balance between freshness, warmth, and richness is valued. The yogurt sauce with mint adds lightness and freshness, while balsamic vinegar with olive oil highlights the depth of flavor. Walnuts add a nutty note, enhancing the contrast of soft and crunchy components. Such a salad is perfect for a cozy family dinner or a special occasion when you want to impress guests with an unusual combination of ingredients.
1
Grind the part of the chicken from the fridge, mix it with previously soaked bread in cream, add salt, pepper and beat the minced meat well (do not throw away the chicken skin, it will be useful).
- Chicken: 80 g
- White loaf (baton): 20 g
- Salt: to taste
- Ground black pepper: to taste
2
Boil the beetroot and cut it into wedges.
- Beetroot: 100 g
3
To prepare the sauce, mix yogurt with chopped mint.
- Yoghurt: 40 g
- Mint: 5 g
4
Leather chips: place the skin in a pan, salt it, press it down, and fry until it becomes chips.
- Chicken skin with fat: 20 g
- Salt: to taste
5
Bake chicken croquettes in the oven at 180 degrees for 7 minutes.
6
Place the salad mix on a plate, then add all the ingredients in a chaotic order, and finally drizzle with olive oil and balsamic.
- Tango salad leaf mix: 40 g
- Cherry tomatoes: 30 g
- Olive oil: 20 ml
- Balsamic vinegar: 20 ml
