Anthill salad with chicken and potato strips

Potato Escalope 477 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Anthill salad with chicken and potato strips
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 70
  • Calories: -
  • Difficulty: Easy
Print

A delicious salad with chicken fillet, fresh tomatoes and cucumbers, cheese and garlic looks like a real anthill, thanks to the unusual serving in the form of a slide, covered with potato strips and green onions!

Ingredients

Directions

  1. Boil the chicken breast fillets in salted water for 20-25 minutes, then leave to cool directly in the broth - this will keep the chicken juicy.
  2. When the chicken has cooled, cut it into cubes and transfer to a deep bowl.
  3. Add the tomato, diced and peeled and grated fresh cucumber to the chicken.
  4. Also add hard cheese, grated on a coarse grater, and a clove of garlic, passed through a press
  5. Salt the salad to taste, season with mayonnaise and stir.
  6. Now prepare the potato strips. Peel and grate potatoes for Korean carrots.
  7. Rinse the potato strips in multiple waters, then pat dry on a clean kitchen towel.
  8. Heat sunflower oil in a deep bowl. Fry the potato strips in oil in several batches until golden brown.
  9. Spread the potato strips on a paper towel as they fry to remove excess oil.
  10. Now it remains to collect the salad. In a deep bowl or other dome-like shape, place the salad and flip over onto a flat plate.
  11. Sprinkle the salad with potato strips on all sides and on top, and garnish with chopped oblique rings of green onions.
  12. Anthill salad with chicken, vegetables and cheese is ready.
  13. Bon Appetit!

Anthill salad with chicken and potato strips



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 70
  • Calories: -
  • Difficulty: Easy

A delicious salad with chicken fillet, fresh tomatoes and cucumbers, cheese and garlic looks like a real anthill, thanks to the unusual serving in the form of a slide, covered with potato strips and green onions!

Ingredients

Directions

  1. Boil the chicken breast fillets in salted water for 20-25 minutes, then leave to cool directly in the broth - this will keep the chicken juicy.
  2. When the chicken has cooled, cut it into cubes and transfer to a deep bowl.
  3. Add the tomato, diced and peeled and grated fresh cucumber to the chicken.
  4. Also add hard cheese, grated on a coarse grater, and a clove of garlic, passed through a press
  5. Salt the salad to taste, season with mayonnaise and stir.
  6. Now prepare the potato strips. Peel and grate potatoes for Korean carrots.
  7. Rinse the potato strips in multiple waters, then pat dry on a clean kitchen towel.
  8. Heat sunflower oil in a deep bowl. Fry the potato strips in oil in several batches until golden brown.
  9. Spread the potato strips on a paper towel as they fry to remove excess oil.
  10. Now it remains to collect the salad. In a deep bowl or other dome-like shape, place the salad and flip over onto a flat plate.
  11. Sprinkle the salad with potato strips on all sides and on top, and garnish with chopped oblique rings of green onions.
  12. Anthill salad with chicken, vegetables and cheese is ready.
  13. Bon Appetit!

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.