Turtle Salad, Recipe With Photo

Ingredients

Chicken - 200 grams;

Hard cheese - 150 grams;

Chicken eggs - 5 pcs;

Bulb onions - 1 pc;

Apples - 2 pcs;

Walnuts - 150 grams;

Mayonnaise - 150 ml;

Salt - 0.5 tsp;

Sugar - 0.5 tsp;

Vinegar (9%) - 25 ml;

Greens - 3 branches.

• 287 kcal
• 1 h. 30 min.
• 1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

Layered salad "turtle" - very tender and light, has an original design. As practice has shown, it disappears from the table in the first place, so if you are faced with a dilemma - what is so unusual to cook for a holiday - cook the Turtle without hesitation. Among the abundance of overloaded, hearty dishes, this salad will stand out very favorably for its lightness and freshness.

First of all, let's prepare the ingredients according to the list, and there are a lot of them. This is chicken fillet, eggs, onions, apples, herbs, cheese, nuts, mayonnaise, salt, sugar, vinegar.

Peel the onions and cut them into cubes. To prevent the onion from pinching your eyes, you need to moisten the knife blade with cold water.

Now marinate the onions to remove the bitterness. In a deep bowl combine the diced onion, 150 ml water, 25 ml vinegar (9%), and sugar. Stir and leave to marinate for 20-30 minutes.

Grate hard cheese. We give preference to salty varieties. Rub on a coarse or fine grater.

Boil the chicken fillet, cool and cut into small cubes.

Boil chicken eggs, then cool and clean. We take 4 eggs, separate the yolks from the whites, and rub everything separately on a fine grater, in different plates.

Strum the walnuts, and select the kernels. We try to have as many whole halves as possible - the appearance of the salad depends on this, and its resemblance to a turtle.

We take a flat dish, without sides, or with them. We spread the grated proteins in the first layer, and coat them with mayonnaise.

Put the chicken fillet in the next layer, also coat it well with mayonnaise.

Next, put the pickled onion on the fillet, after draining the marinade, and squeezing the onion a little. If this is not done, the salad may turn out to be too "wet" and will drain quickly. It is not necessary to coat this layer with mayonnaise.

Three fresh apples on a grater, peeling the peel is optional. We give preference to the sweet and sour variety.

Put the grated apple on top of the onion, and coat this layer with mayonnaise.

We put grated cheese on top of the apples, make a net of mayonnaise.

This is followed by egg yolk, we also make a net of mayonnaise. For more convenience, you can pre-mix the yolks with mayonnaise, and then apply the egg paste to the cheese layer.

The most enjoyable part of cooking is decorating the salad. Cut out the head and legs from the remaining boiled egg. As a peephole, stick in two cloves or two black peppercorns. Put pieces of walnut on the back. Add fresh herbs.

Let the Turtle salad soak for 2 hours in a cold place. We tried the salad an hour after finishing cooking, it was not dry, but juicy and perfectly soaked. You can make the salad even lighter by using classic yogurt instead of mayonnaise, or low-fat sour cream.

Enjoy your meal!