Salad “Delicate”. Video recipe

Most often, in the recipe for the “Tender” salad, or, as it is also called, “Tenderness”, chicken meat appears as the main ingredient. If you are confused by the large amount of mayonnaise in this appetizer, replace it with a healthier thick yogurt sauce.

For layers of salad, you will need: – 2 boiled chicken breasts; – 12 large soft prunes without pits; – 200 g of mushrooms; – 1 head of onion; – 2 chicken eggs; – 2 fresh cucumbers; – 1 tablespoon of olive oil.

For dressing, take 250 g of mayonnaise or prepare a sauce from: – 150 g of thick Greek yogurt; – 1 teaspoon of grain mustard; – 1 tablespoon of freshly squeezed lemon juice; – Salt, freshly ground black pepper.

Place the prunes in a bowl or large mug and cover with boiling water, let stand for about 30 minutes. Meanwhile, boil hard boiled eggs. Wipe the champignons with a damp paper towel and chop, peel the onions, rinse and cut into small cubes.

So that the yolk of the eggs is not surrounded by a gray rim, put them in boiling water and cook for no more than 5-7 minutes, depending on the size of the eggs. Cool boiled eggs under running water and clean

Heat the olive oil in a heavy frying pan and fry the onions over medium heat until transparent, add the mushrooms and fry, stirring occasionally, until the liquid evaporates from the mushrooms and they are covered with a golden crust. Refrigerate the onion-mushroom mixture. To make the salad more tender than tender, cut the skin off the cucumbers, cut them into small cubes. Chop the chicken fillet in the same way. Remove the prunes, squeeze out the excess liquid and cut the dried fruit into small pieces.

If you decide to use yogurt, whisk it along with the seasonings. Spread the salad in layers, starting with the chicken fillet, then put the prunes and brush with the chosen sauce, put a layer of mushrooms and onions on top, add the sauce again, make the next layer of cucumber, layer with sauce and grate a boiled egg on top. Before serving, it is better to hold the “Tenderness” salad for about 1 hour in the refrigerator, so that all layers are soaked.

Instead of fresh cucumbers, you can use canned or pickled cucumbers for salad

Many housewives believe that only one based on soft canned tuna can be called a delicate salad. You will need: – 1 can of canned tuna, in which the weight of meat is at least 250 g; – 1 tablespoon of vinegar; – 4 medium carrots; – 4 chicken eggs; – 200 g of mayonnaise; – vegetable oil.

Boil the eggs hard-boiled and free from the shell. Rinse and peel carrots, boil until tender. Cool and grate on a coarse grater. Remove the husk from the onion, cut into thin half rings, pour over with boiling water, squeeze and soak in vinegar, drain off excess liquid. Layer a layer of soft pickled onions, brush with mayonnaise. Mash the tuna thoroughly with a fork and put in the next layer, put in mayonnaise, then put the carrots and grease with sauce again, finish with a layer of grated boiled egg.

In the summer, I would like to prepare the “Delicate” salad with fresh herbs. Take: – 500 g of spinach greens; – 8 boiled eggs; – 4 large tomatoes; – 300 g of fresh green peas; – 100 g of young green onions; – 200 g of ham; – 150 g of grated soft cheese; – 100 g of mayonnaise: – 1 tablespoon freshly chopped dill; – salt and freshly ground black pepper.

Cut off the tough stems from spinach and take only young tender leaves, gently rinse them under running water, pat dry with a paper towel, lay out in the first layer. Season with salt and pepper, peel the boiled eggs, chop and lay out in the next layer, brush with mayonnaise. Cut the ham into small cubes – this will be the next layer, coat this and each subsequent layer with sauce. Wash the tomatoes, dry and chop finely, put on the ham. Rinse the green onions, cut them into thin rings and sprinkle on the salad. If the green onions are too bitter, scald the greens with boiling water before putting them in the salad. Cut the soft cheese into cubes and place on top of the salad. Blanch the green peas. To do this, put the peas in a colander, dip them in boiling water for 1-2 minutes, remove them and put them in ice water. Dry the chilled peas and lay out the next layer. Combine the remaining mayonnaise with the herbs and add the last layer of the sauce.