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Print Recipe
Chicken Salad Recipe
Easy to prepare and very delicious meat salad. A nice dressing with a hint of spice can be used for vegetable salads instead of mayonnaise. Dressing of vegetable oil, Apple cider vinegar and hops-suneli goes well with boiled vegetables, vegetable salads with herbs and meat salads.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Prepare the salad dressing (it should infuse for 10 minutes). In a bowl, mix 3 tablespoons of vegetable oil, 0.5 tsp of hops-suneli seasoning and 1 tsp of Apple cider vinegar. Cut the chicken and potatoes into large pieces, mix, add salt and pepper. If salted after adding oil, potatoes and chicken will be bland.
    Prepare the salad dressing (it should infuse for 10 minutes).
In a bowl, mix 3 tablespoons of vegetable oil, 0.5 tsp of hops-suneli seasoning and 1 tsp of Apple cider vinegar. Cut the chicken and potatoes into large pieces, mix, add salt and pepper.
If salted after adding oil, potatoes and chicken will be bland.
  2. Cut the eggs into slices, chop the walnut halves with a knife (leave a few pieces for decoration).
    Cut the eggs into slices, chop the walnut halves with a knife (leave a few pieces for decoration).
  3. Spread the potatoes with chicken in a salad bowl (I took portion plates), sprinkle with chopped walnuts and add the dressing.
    Spread the potatoes with chicken in a salad bowl (I took portion plates), sprinkle with chopped walnuts and add the dressing.
  4. Sprinkle the salad with chopped herbs, top with egg slices and walnut halves.
    Sprinkle the salad with chopped herbs, top with egg slices and walnut halves.
  5. Ready.
    Ready.

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