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Print Recipe
Salad with Chicken, Carrots and Mustard Dressing Recipe
Delicious and hearty salad of available products. If you are tired of snacks with mayonnaise, pay attention to this method of dressing.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cook chicken and carrots separately in salted water until ready, cool. Free the chicken from the skins and bones. Cut into small pieces.
    Cook chicken and carrots separately in salted water until ready, cool. Free the chicken from the skins and bones. Cut into small pieces.
  2. Slice the cucumbers, chop the greens.
    Slice the cucumbers, chop the greens.
  3. Boiled carrots cut into small pieces.
    Boiled carrots cut into small pieces.
  4. Chop the eggs, putting two yolks.
    Chop the eggs, putting two yolks.
  5. Crush the yolks with a fork.
    Crush the yolks with a fork.
  6. Add mustard, 5 tablespoons of oil, salt to taste. Stir well. If you like it sharper - add garlic through the press.
    Add mustard, 5 tablespoons of oil, salt to taste.
Stir well. If you like it sharper - add garlic through the press.
  7. All ingredients, except refuelling, mix. Add 2 tablespoons of oil.
    All ingredients, except refuelling, mix. Add 2 tablespoons of oil.
  8. Put the salad on a plate (I used a ring), on top of the filling.
    Put the salad on a plate (I used a ring), on top of the filling.

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