Spicy Salad “Autumn Melody” Recipe
This salad is original not only with its piquant taste, but also with a bright color of autumn colors. Tender, juicy, crispy, homely cozy salad gives a good mood and just pleases the eye! It is good both on holidays and on weekdays.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Grate the carrots on a coarse grater, add a little salt, add lemon juice and hops-suneli. Stir and put to marinate in the refrigerator while we boil and cool the chicken breast.
  2. Boil the chicken breast in salted water. Cool and cut into small cubes.
  3. Pepper the chicken, add basil, turmeric and thinly sliced onion. Mix it.
  4. The salad can be simply mixed or laid out in layers in a transparent salad bowl. I did it in the ring. And so, the ring is laid out on a flat dish. Put the chicken breast mixed with onions in the first layer. Lightly tamp and smear with mayonnaise.
  5. Put the second layer of red bell pepper, cut into small cubes. Brush with mayonnaise.
  6. Grate the cheese on a coarse grater and lay out the next layer. Lightly brush with mayonnaise.
  7. Put the pickled carrots on top level, lubricate with mayonnaise.
  8. The last layer will be pickled corn. Put the salad to soak in the refrigerator for 40-60 minutes. Each layer is lightly tamped. There is no need to salt.
  9. Before serving, carefully remove the molding ring and you can treat the guests!
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