Ingredients:
- Chicken 500 grams
- 2-3 carrots
- Green olives 100 grams
- Leek 1 piece
- Brynza 150 grams
- Pomegranate 1 piece
- Dill bunch
- For hollandaise sauce:
- Chicken egg 2 pieces
- Butter 80 grams
- Lemon 0.5 pieces
- Salt, red pepper, sugar to taste
Cooking method:
Step 1. The salad will turn out tastier if you cook it from parts of the chicken, in which muscles predominate - hips, legs, wings. Boil chicken with dill, a few cloves of garlic and bay leaf. You can put peeled carrots in the broth so as not to cook it separately.
Step 2 Peel the chicken from the skin, which is not worth adding to the salad. Remove meat from bones, take apart into large pieces. Cut boiled carrots into thin circles, mix with chicken.
Step 3 Cut leek into rings, fry for 1-2 minutes in preheated butter. Add the roasted leek and green olives to the chicken and carrot.
Step 4 For dressing - Dutch sauce: mix the yolks with salt, sugar and juice of half a lemon, bring the mixture to a thickening in a water bath, then pour in a thin stream of melted butter. Beat whites separately, mix with butter and yolks, and once again bring to a thickening in the bath. Season with a pinch of red pepper, season with salad dressing.
Step 5Grated salty feta cheese on the finest grater, you can replace feta cheese with feta cheese. Put the salad on a serving plate with a slide, sprinkle with grated cheese. The layer of cheese should be quite thick, firstly it is tasty, and secondly, the salad will look like a snow slide.
Step 6To make the salad with chicken, feta cheese and Dutch sauce look festive, decorate it with pomegranate seeds. The winter mood will be created by small branches of dill, which can be laid out around the perimeter of the plate.
Step 7 Festive salad with chicken and feta cheese seasoned with Dutch sauce should not be cooked several hours before serving. The most optimal time is 1-2 hours, during which time the ingredients will “make friends”, but the salad will retain its freshness.
Bon Appetit!
