Light chicken salad with cheese and carrots
Chicken salad with cheese and carrots is tasty, simple and healthy, which, unlike “heavy food”, will not be a serious test for your body, for example, on New Year's Eve. A snack table is a godsend for any housewife, it can be prepared in advance, it will turn out tasty and beautiful, and the guests will be happy, and the hostess will have time for hair and makeup. Various salads decorated with greens, vegetables, nuts, seeds and fruits are the basis of any snack table.
Salad is an opportunity for the hostess to show her ingenuity and imagination. This recipe, so to speak, is the basis, you can experiment, bring something of your own to it.
- Time for preparing: 20 minutes
- Servings Per Container: 4
Ingredients for Light Chicken Salad with Cheese and Carrots
- 350 g of boiled chicken;
- 2 small pickled cucumbers;
- 180 g of onions;
- 250 g carrots;
- 150 g of light cheese;
- 50 g mayonnaise on quail eggs;
- 2 teaspoons of Dijon mustard;
- 50 g of sour cream;
- black pepper, salt, sugar, butter and vegetable oil for frying;
- black and white sesame seeds, fresh parsley for serving.
A method of preparing a light chicken salad with cheese and carrots
Cut boiled chicken (without skin) into small cubes, put in a salad bowl.
By the way, for this salad you can cook steamed chicken - take the fillet or cut the meat from the hips, salt, pepper, sprinkle the lattice of the double boiler with oil and steam for 12-20 minutes, depending on the thickness of the slices.
Chop pickled cucumbers finely, add to the salad bowl. If pickled cucumbers are replaced with pickled ones, then the taste of the dish will change a little.
Chop onion finely. Put butter in a pan, add vegetable oil, then throw chopped onion, sprinkle with salt and a pinch of granulated sugar.
Fry the onion until translucent.
Add the cooled onion to the chicken and cucumbers.
Shred carrots for salad with thin strips. Fry the carrots in a mixture of butter and vegetable oil separately from onions. Cool the carrots, salt, add to the rest of the ingredients.
We rub light cheese on a coarse grater directly into the salad bowl. For a more satisfying option, use fat cheese, and for a savory one, use blue cheese.
Next, season the chicken salad. In a separate bowl, mix the quail eggs mayonnaise with sour cream and Dijon mustard. Add seasoning to the salad bowl, all together with pepper, freshly ground black pepper.
Mix the salad ingredients, remove to the lower shelf of the refrigerator compartment for about 30 minutes, so that the products “get to know” each other and soak in the sauce.
We spread the light chicken salad with cheese and carrots in a beautiful bowl, sprinkle with black and white sesame seeds, decorate with parsley sprigs just before serving.
If chicken salad cannot be served immediately, it should be stored in a cool place.
Salads are not only holiday snacks, they are also an ideal food for those who do not have much time to prepare complex dishes. A few vegetables, meat or eggs, cheese and a delicious dressing - that’s a hearty, tasty dinner or lunch.