The Monica salad will outshine the Shuba and Olivier salads.
Light vegetable salads aren't very popular on a lavish holiday table. But creating an interesting vegetable mix paired with meat ingredients can be even more tempting.
This elegant yet incredibly simple "Monica" salad is easy to make for dinner or serve as a festive treat. It's a salad that can easily outshine those tired "shuba" (shuba) and "Olivier" salads. It's quite filling and delicate. Boiled chicken enhances the delicious flavor of the Chinese cabbage.
The appetizer contains onions, but there is no need to worry about this, as they need to be marinated in vinegar before use and the bitterness will disappear completely.
For the dressing, use 67% fat mayonnaise. You can also use spices and herbs if desired.
Ingredients:
- chicken fillet - 100 grams;
- onions - ½ head;
- chicken eggs - 2 pieces;
- table salt - to taste;
- table vinegar 9% - 1 tablespoon;
- vegetable oil – 1 teaspoon;
- Chinese cabbage - 100 grams;
- cucumber - ½ of a medium-sized fruit;
- mayonnaise - 2 tablespoons.
How to make Monica salad
Finely chop the onion. Place it in a small bowl, pour in the vinegar and oil, and stir. Let it sit for about 15 minutes.
Wash the fillet, trim off the skin and membranes, and boil. After the broth boils, add salt. For flavor, you can add a whole onion, carrot, and bay leaf. After the meat has cooled, cut it into small pieces.
Hard-boil the eggs, cool, and peel. Rinse with water if necessary to remove any small shell particles, and dice.
Divide the Chinese cabbage in half or simply separate the required number of leaves and chop them.
Slice the cucumber.
Combine all ingredients in a suitable container, add the onion, draining the vinegar first. Dress the salad with mayonnaise and toss gently.
When serving the salad, garnish with chopped herbs. Enjoy!
Minute Salad - a killer salad in just a few minutes
Cabbage buns - I bake them every weekend
Dried pumpkin tastes exactly like mango
Elena
A salad that will outdo Olivier salad hasn't been born yet.
That's right, I'm of the same opinion. No salad can outshine Olivier. And this "Monica" one even more so.
Evlampy Sukhodrischev
Is it called "Monica" now?
Alexander
A very interesting salad. It's quick to make. My addition: I added a generous amount of salt, a teaspoon of sugar, and any dried herbs to the onions. I used Provencal herbs. I poured vinegar over them and added a little vegetable oil. Stirred, let them sit for a bit. Then I poured boiling water over them for no more than 10-15 seconds, drained, and added them to the salad.
Olga
To keep your chicken juicy, place it in hot water, not cold! A simple rule: if you want broth, place the meat in cold water; if you want juicy boiled meat, place it in hot water.
Victor
The salad is delicious, of course, BUT I like Olivier salad and herring under a fur coat more!?
Kira
Olivier is Olivier! And the Monica salad is not bad, I took note.
Svetlana
Instead of eggs, I add avocado.
Tatiana
Add kasu and pams __ okroshka recipe for pigs
Svetlana
What does Olivier and a fur coat have to do with it? It's just a village Caesar salad, nice but nothing more, and putting it above Olivier and a fur coat is just nonsense.
Sergey
Bubliy, do you really think your slop will outshine the nation's favorite Olivier salad? It's good for feeding pigs before slaughter.
Tatiana
For the Monica salad, it's best to bake the chicken in a roasting bag. This way, the chicken will have a richer flavor.
Alexey
I didn't understand what kind of cucumber I should use?