Chicken and Cheese Salad
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
A hybrid of two popular salads: 'Capital' and 'Mimosa.' From the first, it includes chicken breast, potatoes, and onions; from the second, grated cheese and eggs. Everything seems familiar, yet it sounds refreshing. Additionally, the heartiness of the salad makes it perfect for a quick light dinner, especially if you happen to have some boiled chicken breast left over from yesterday in your fridge.
Ingredients
- Chicken fillet - 10.6 oz
- Potato - 7.1 oz
- Chicken Egg - 3 pieces
- Hard Cheese - 3.5 oz
- Sweet Pepper - 1 piece
- Mayonnaise - 4.2 oz
- Parsley - 0.4 oz
- Garlic - 1 clove
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Boil the potatoes in their skins until cooked through. This will take 30 to 40 minutes, depending on the size of the potatoes.
Step 2
Let the cooked potatoes cool.
Step 3
In a separate pot, bring water to a boil, add salt, and cook the chicken breast for 15 to 20 minutes.
Step 4
Boil the eggs in boiling water for 11 minutes. Then transfer them to cold water to stop the cooking process and cool them down.
Step 5
Cut the chicken, potatoes, eggs, and bell pepper into uniform cubes, each about one centimeter in size.
Step 6
Grate the cheese using a coarse grater.
Step 7
Combine all the prepared ingredients.
Step 8
Dress the salad with mayonnaise, squeeze in a clove of garlic, and season with salt and pepper to taste.
Step 9
Serve the salad in individual plates or on a communal dish, and garnish it with chopped parsley.
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