Chicken meat goes well with all vegetables, many sauces and dressings, so there are a large number of salad recipes with it. Vegetables and meat are beautifully layered or simply chopped and mixed. The best chicken meat for salads is the breast, which is boiled, baked in the oven, or quickly fried on the grill or in a frying pan. To make the dishes juicy, add fresh vegetables in addition to boiled ones. A salad with chicken breast, beets, mayonnaise, cucumbers and onions pickled in vinegar is not only tasty and juicy, but also very beautiful. This easy-to-prepare salad will amaze everyone with its delicate and refined taste. Cucumbers and onions add sourness, which goes well with the taste of beets and white meat.
You might be interested in the recipe -
Servings: 4.
Cooking time: 35 minutes.
Ingredients:
Grilled chicken (breast on the bone) – 0.5 pieces;
Beets (medium) – 1 piece;
Pickled cucumbers (medium) – 2 pieces;
Onions (more than average) – 0.5 pieces;
Mayonnaise – 3 tablespoons;
Vinegar (70%) – 1 teaspoon;
Ground pepper.
Preparation:
1. For cooking, it is better to use white meat from store-bought grilled chicken or oven-baked chicken. This meat is more flavorful and juicier than boiled meat. If it is not possible to use such meat, then simply boil the breast with aromatic spices and bay leaf.
2. To speed up the cooking process, thoroughly wash the unpeeled beets, place them in a food-safe plastic bag, wrap them and place them in the microwave for 4 minutes. We test for doneness with a toothpick; if the vegetable is not fully cooked, turn it on for another 2 minutes and check. We don’t cook beets for a long time right away, otherwise they will be overcooked, lose a lot of moisture and become tasteless. Cool and clean.
3. Peel the onions and chop them not very finely. Place the prepared onion in a cup, add water to cover the contents, and add vinegar. Leave for 10 minutes.
4. Remove the skin from the breast, remove the bones from the meat, cut into small pieces and place in a bowl or plate.
5. To prepare the salad, we use cucumbers canned in vinegar, not pickles. They add spiciness and wonderful taste to the dish, just like pickled onions. Cut them into small cubes and place them on white meat.
6. Prepared bright beets (leave a little for decoration), like cucumbers, cut into cubes and place on a plate.
7. Squeeze the pickled sour onion and add it to the chopped products.
8. Pour mayonnaise over everything, sprinkle with ground pepper, mix and the delicious salad with beets and smoked chicken breast is ready.
9. Immediately place the salad on portioned plates, if desired, decorate with flowers from thin beet slices, parsley sprigs and serve. The chicken salad can simply be transferred to a large salad bowl, decorated and served. A beautiful and juicy dish will surprise everyone with its taste.
Using this principle, the salad can be prepared with boiled pork, turkey or beef.
The salad will look different if the meat is divided into not very long fibers, the beets and cucumbers are cut into strips, and the onions are cut into half rings.
The dish can also be supplemented with canned green peas and fresh herbs. Parsley, green onions or dill are excellent greens.
To make the dish more festive, collect the ingredients in layers in a transparent salad bowl. First we lay out the pickled onions, then the meat, cucumbers and finish with beets. Pour mayonnaise over each layer.
Now you know how to prepare a beautiful and tasty holiday salad with beets and smoked chicken breast that will decorate your everyday, holiday or New Year's table.
Bon appetit!
1 smoked chicken breast
2-3 beets
150 g Korean carrots
1/4 bunch of green onions
2 teaspoons soy sauce
1 teaspoon rice vinegar
3-4 tbsp. tablespoons olive or vegetable oil
1/2 teaspoon khmeli-suneli
1-2 tbsp. spoons of sesame
salt to taste
ground black and red pepper to taste
Smoked chicken salad recipe:
1. Wash the beets thoroughly, dry them, wrap them in foil and bake in an oven heated to 180°C for 30-40 minutes, until tender. Cool, peel, cut into thin strips.
2. Preparing the dressing: heat the vegetable oil until smoking appears, add suneli hops, black and red ground pepper, and keep on the fire for another 1-2 minutes. After cooling slightly, pour in soy sauce and vinegar, mix thoroughly.
3. Remove skin and bones from the chicken breast, cut the meat into thin strips. Combine chicken meat with beets and carrots, season with hot dressing, add salt to taste, transfer to a container and let steep for 20-30 minutes.
4. Then add chopped green onions, stir, place on a plate, sprinkle with sesame seeds and serve.
A very tasty puff salad called “General” with chicken, vegetables, cheese and mayonnaise dressing. On the festive table - a signature dish.
Chicken meat (fillet) can be baked in the oven or boiled. If you use thighs or legs for a salad, it is better to fry them and then remove the flesh from the bone. Beets and carrots are steamed or baked in the oven in foil - this option is suitable if you decide to bake the chicken as well.
It is better to make homemade mayonnaise for dressing or buy a trusted brand, it must be thick, otherwise the salad may leak. And another tip - grate the boiled beets on a coarse grater and don’t forget to squeeze out the juice - then you don’t have to worry that the salad won’t hold its shape or lose its presentable appearance. How to decorate and serve is a matter of taste, but the salad looks most impressive when served in portions. See the step-by-step recipe with photos.
- boiled or baked beets – 2-3 pcs;
- hard cheese – 100 g;
- hard-boiled egg – 2-3 pcs (one per serving);
- chicken meat (boil or bake, fry) – 200 g;
- boiled or baked carrots in foil – 2-3 pcs;
- mayonnaise - to taste;
- salt, pepper - to taste.
Cook the beets and carrots in a convenient way. You can bake it in foil, wrap it in two layers (baking time is about an hour), boil it in water or steam it (check readiness with a fork - easily pierce it to the middle - the vegetables are ready). Cool, peel off the skin.
Boil the chicken fillet in advance in broth, bake in the oven or fry in a small amount of oil (you can use a grill pan and fry without oil). Let it cool, cut the meat into small cubes. If the salad is served in portions, we use a cooking ring or a cut tin can to assemble it. Place chicken meat down and coat with mayonnaise.
Three boiled carrots on a fine grater. Pour onto the chicken, level and lightly press with a spoon or masher so that the base of the salad does not fall apart. Add mayonnaise.
The next layer will be hard cheese, crushed through a coarse grater. We also grease the cheese layer with mayonnaise.
Boil eggs at the rate of one per serving of salad. After cooling, grate on a coarse grater (you don’t have to add the yolk, but crumble and sprinkle on the salad before serving). Lubricate the egg with mayonnaise.
Three beets on a coarse grater, squeeze out the juice. We spread it with the top layer, level it and press it with a masher so that the top becomes smooth, without any bumps. Apply mayonnaise in a thin layer. We remove the ring, put the salad in the refrigerator to brew and soak.
Before serving, decorate the salad at your discretion. For example, grated cheese, carrots or boiled yolk and herbs.
Recipe 2: General's salad with chicken and cheese
- Chicken fillet – 350 gr.
- Hard cheese – 150 gr.
- Carrots (medium size) - 2 pieces
- Beets (medium size) – 2 pieces
- Eggs – 4 pieces
- Walnuts – 50 gr.
- Mayonnaise - to taste
- Dill or parsley - to decorate the salad
- Salt - to taste
General's salad with chicken is prepared very simply - you need to sequentially lay out layers of pre-prepared products on a dish and coat them with mayonnaise. Therefore, we suggest that you first boil the specified amount of chicken fillet, beets, carrots and eggs. Peel the carrots and beets and cook them until soft. We do the same with chicken fillet, the cooking water for which should be slightly salted. Boil the eggs in salted water, which will take about 10 minutes after it boils. Prepare the required amount of cheese, nuts and herbs.
After all the cooked ingredients have cooled, you can start cutting them and forming the salad. By the way, if you decide to prepare such a salad for a holiday, then it will be very convenient to prepare the ingredients in the evening and start forming the salad the next day. This way you will spend much less time in the kitchen on the holiday itself.
An integral part of the salad is the meat component. Some people prepare the classic general's salad with beef, but we will prepare it with chicken fillet. Cut it into very small pieces.
Next, you need to place the chicken fillet, mixed with 2 tablespoons of mayonnaise, on a dish. You can choose any form of serving: you can arrange the salad either in separate small forms or in one general form (round or square). We suggest using a mold with a removable bottom, which will allow you to carefully lay out the ingredients. Thanks to this trick, the salad will look very advantageous on the table.
Let's start preparing hard cheese. Grate 150 grams of this product.
Place 100 grams of grated cheese in the pan, on top of the chicken. Coat the layer with mayonnaise. The amount of this sauce is at your discretion. We leave 50 grams of cheese to decorate our salad.
Peel the boiled eggs and grate them.
Place them in the mold and again add a layer of mayonnaise.
The next layer is boiled carrots. We grate it in the same way using a grater.
We do the same with boiled beets.
Place the carrots in the mold and smooth it out. Place grated beets on top and cover everything with a layer of mayonnaise. This layer can be lightly salted, at your discretion.
Carefully release the salad from the mold. Now comes the most creative stage in cooking - decorating the dish! Here you can show your imagination or stick to the classic design. Walnuts, herbs and cheese will help us with this. Finely chop the nuts with a knife and chop the greens. Place walnuts around the edge of the salad, then a circle of grated cheese. Add chopped greens to the center of the salad, which will add freshness and benefits to the salad.
That's all! General's salad is ready! Let's prepare a spatula or spoon, with which it will be easy to cut the salad and serve it to guests. Serve the salad in portions. Bon appetit!
Recipe 3, step by step: General salad with smoked chicken
I suggest you prepare the “General” salad with smoked chicken and walnuts, using my detailed recipe with step-by-step photos. We will lay out the salad in layers, here we will have carrots, eggs, cheese, beets. To prepare the salad faster, you should boil the vegetables in advance. The salad tastes amazing and all your guests will love it. Since we will be laying out the salad in layers, it needs to soak for several hours before serving. Salad dressing – mayonnaise. Everyone will like this hearty salad, especially guests; this is an excellent salad option for a holiday table. Let's get started.
- smoked chicken - 200 g;
- carrots – 1 pc.;
- beets – 1 pc.;
- hard cheese – 70 g;
- chicken eggs – 2 pcs.;
- walnuts – 40 g;
- mayonnaise – 2 tbsp;
- salt, pepper - to taste.
Prepare everything according to the list. Boil beets, carrots and eggs. Cut the smoked chicken into small pieces and place in the salad as the first layer. Spread each layer of salad with mayonnaise, salt and pepper to taste.
Peel the chicken eggs and grate them on a medium grater, lay the eggs in the next layer.
Peel the boiled carrots and grate them on a medium or fine grater. Place carrots on top of eggs.
Don't forget to coat the salad with mayonnaise and add salt and pepper.
Grate the hard cheese on a fine grater, then place the cheese on the carrot layer.
Peel the boiled beets and grate them on a medium grater. Place beets on top of carrots.
Peel the walnuts and finely chop them with a knife. Place nuts on top of beets. That's all, soak the salad for a couple of hours and serve.
Enjoy your meal!
Recipe 4: General puff salad with chicken fillet and beets
- beets - 2 pcs.;
- chicken fillet - 1 pc.;
- chicken eggs - 4 pcs.;
- hard cheese - 150 g;
- garlic - 2 cloves;
- mayonnaise - 150 g;
- salt - to taste
Wash the beets under running water.
Boil the beets until fully cooked in their “uniforms”.
We also boil the chicken breast until tender.
Boil the eggs hard.
When the beets are cooked, cool them under running water or let them cool at room temperature.
We also cool the eggs under cold water.
We peel the eggs and peel the garlic.
Peel the boiled beets.
Cut the boiled chicken breast into small cubes.
Grate the garlic on a fine grater.
Add chopped garlic and a little mayonnaise to the chicken breast.
Mix thoroughly.
Grate hard cheese on a coarse grater.
We also grate the boiled eggs on a coarse grater.
And we also grate the boiled beets on a coarse grater.
We lay out all the ingredients in layers, grease each layer evenly with a small amount of mayonnaise, except for the bottom one, since it already contains mayonnaise. Lay out the layers in the following order:
- chicken breast with garlic
- hard cheese
- boiled eggs
- boiled beets
You can decorate with herbs or green onions, but since I didn’t have any greens, I decorated with slices of cheese and an egg. Place the salad in the refrigerator for several hours so that all layers are soaked.
Well, that’s all, the hearty and spicy salad is ready, you can serve it on the table and treat your guests and loved ones.
Recipe 5: hearty meat general salad with beets
General beet salad is very easy to make at home. This will be confirmed by our recipe, in which all stages of preparation are described step by step and with photos. If you prepare the necessary ingredients in advance, cook meat, vegetables and chicken eggs, its assembly will take no more than 10 minutes. The General beet salad turns out tasty, juicy and beautiful. It consists of layers, the sequence of which is not so important. It is important that the final (top) layer consists of beets. It is best to use homemade mayonnaise as a sauce.
- pork or chicken fillet – 200-250 g;
- hard cheese – 80 g;
- chicken eggs – 3 pcs.;
- beets – 1 pc.;
- carrots – 1 pc.;
- garlic – 1-2 cloves;
- mayonnaise – 150-180 g;
- salt, black pepper - to taste;
- parsley - for decoration.
Boil the meat in salted water and cool. Then cut into cubes or divide into fibers. For the salad, you can use any meat: chicken, pork or veal.
Boil beets, carrots and chicken eggs until tender. Cool, peel and grate on a coarse grater. Also grate hard cheese.
Peel the garlic and pass through a press. Combine with chopped meat. Add salt and pepper to taste, add a little mayonnaise and mix thoroughly.
Place a pastry ring (larger) on the dish. You can also prepare General beet salad in portions using smaller cooking rings. By the way, if you don’t have them, you can make them from a plastic bottle: cut out even rings from the bottle with a height of at least 5-7 cm. The first layer of salad is meat mixed with mayonnaise and garlic. Lay out the mixture, level it and compact it.
Place a second layer of grated cheese. Flatten and brush with mayonnaise.
Then distribute the chicken eggs and apply the mayonnaise mesh again.
Grated carrots are the next layer of salad, which is also soaked in a small amount of mayonnaise.
Place the final layer of boiled beets. Lubricate with mayonnaise and, if desired, apply a pattern, form “tubercles”. Place the salad in the refrigerator to soak for a few minutes.
Remove the pastry rings (ring) and garnish the salad with parsley or as your imagination dictates. Serve to the table. Bon appetit!
Recipe 6: General chicken salad with garlic and cheese
- 300 g chicken or any other meat;
- 200 g carrots;
- 200 g beets;
- 1-2 cloves of garlic;
- 2-3 chicken eggs;
- 150 g hard cheese;
- 180 g mayonnaise.
I boil the chicken meat until cooked, until soft and cut into large fibers. I put a layer of chicken on the bottom of the salad bowl. I grease each layer of salad with a mesh of mayonnaise.
I cook chicken eggs for 7-8 minutes. Then I cool it and grate it directly into the salad bowl. I can add a little salt to the egg layer, since eggs without salt taste a little bland.
I rub the hard cheese through a fine grater until it looks like a web.
I pour mayonnaise over all layers again to give an additional rich taste.
I boil the root vegetables until soft. I cook beets and carrots for about 40 minutes. Then I clean and rub on a grater. I put a layer of grated carrots in a salad bowl.
In the same way, I grate the beets and add them to the salad.
I grease the top with another layer of mayonnaise.
Decorate with herbs and put in the refrigerator for 20-25 minutes.
You can serve the “General” salad with beets and meat on any day, for any holiday, because it looks solid, like a real general.
Recipe 7: General salad with beef (step by step)
Layered holiday salad My General is an excellent culinary variation on a salad dish! In our recipe, we laid out an appetizing man's salad in layers - with beef, hard cheese, chicken eggs, carrots and beets. Hearty meat, bright root vegetables and eggs should be boiled in advance until tender (in salted water) and cooled. The remaining gastronomic details are demonstrated below by the step-by-step recipe with photos.
To say that it turns out delicious is not the right word. Be sure to repeat the suggested preparation in the family kitchen.
- boiled beef – 300 g;
- chicken egg (boiled) – 2 pcs.;
- beets and carrots (boiled) – 1-2 pcs.;
- hard cheese – 100 g;
- garlic – 1-2 cloves;
- mayonnaise (homemade mayonnaise is also possible) – 100 g;
- optional greens.
After following the instructions for cooking the ingredients, you can begin assembling the salad dish. First, cut the meat into pieces, add crushed garlic, a little mayonnaise and mix. We will lay out the salad using a culinary ring (in this recipe - a square). Place the prepared beef in the first layer.
Cut the peeled onion into half rings or cubes, place in a bowl, sprinkle with sugar, pour boiling water and add vinegar. Leave to marinate for 20 minutes. Then drain the water and squeeze the onion.
General salad is prepared in layers. Our first layer is smoked chicken. We cut it into small pieces. Place in a salad bowl.
Place onion + mesh of mayonnaise on top of the chicken.
The third layer is processed cheese, grated on a coarse grater, + a mesh of mayonnaise. To make the cheese grate better, you can freeze it a little in the freezer.
The fourth layer is carrots, grated on a coarse grater, + a mesh of mayonnaise.
The fifth layer is eggs, grated on a coarse grater, + a mesh of mayonnaise.
The sixth layer is beets grated on a coarse grater + a mesh of mayonnaise (can be completely greased with mayonnaise). The General salad can be left for 1 hour in the refrigerator for soaking. Then decorate as desired and serve. I'm sure absolutely everyone will like this delicious salad with smoked chicken and beets!
Ingredients you will need to make the salad:
- Medium beets - 2 pcs.;
- White chicken meat - 100-150 gr.;
- Carrots - 1 pc.;
- Pickled cucumber - 2 pcs.;
- Potatoes - 3 tubers;
- Eggs - 2 pcs.;
For refueling:
- Sour cream - 4 tbsp;
- Garlic - 3 cloves;
- Mustard with grains - 6 tbsp.
Red beet salad “Queen of Spades” will diversify any holiday table with its extraordinary appearance. All ingredients combine perfectly and complement each other.
A huge advantage of this red beet salad recipe is its healthy and low-calorie composition. Just look at the beets, which are the main product in the salad.
The composition of beets is very rich in vitamins, minerals (iodine, iron, zinc), microelements and fiber. Regular consumption of this vegetable improves the functioning of the digestive system, enriches the blood with iron, improves memory, cleanses blood vessels and normalizes the functioning of the heart muscle.
It is also an excellent remedy for the prevention and treatment of hypertension and atherosclerosis. In addition, boiled beets are much healthier than raw ones, because... After cooking, there are no nitrates left in it and much less fruit acids, which can irritate the mucous membrane of the digestive tract.
The salad dressing deserves special attention. Unlike the usual harmful mayonnaise, this salad is dressed with sour cream, mustard and garlic. This means that a salad of boiled beets and chicken without mayonnaise is excellent for dietary nutrition.
Preparing the salad
Before preparing red beet salad, you need to cook all the vegetables and chicken breast until tender.
- Wash the chicken thoroughly, immerse in cold water, add a little salt and boil until tender over medium heat. Then cool the meat and place it on a plate.
- Wash the root vegetables with a brush, place them directly in the skins in salted water, and boil until soft. Remove from the broth and cool.
- Wash the chicken eggs thoroughly, put them in cold salted water and boil them hard.
- When all the ingredients for the boiled beet salad are ready, you need to prepare them for assembly. Peel potatoes, carrots and beets. Remove the shells from the eggs and rinse them under running water.
Now you need to prepare a dressing for beet salad without mayonnaise. Place sour cream in a deep bowl, add mustard with grains and a few cloves of garlic, peeled and pressed through a special press. Mix the mixture well - the dressing is ready.
To assemble the red beet salad with garlic, it is better to use a flat white dish.
- Chop the chicken fillet and pickled cucumbers into small cubes, combine the ingredients, season with a couple of spoons of dressing. Place the mixture on a plate in the form of a “spike”.
- Place the grated potatoes on a coarse grater in a second layer, brushing them with a little dressing.
- Use coarsely grated carrots to decorate the third layer of the beetroot salad recipe without mayonnaise.
- Form the penultimate layer from grated boiled eggs, generously brushing the top with sour cream and garlic dressing.
- Grate the beets on a fine grater and squeeze out the excess juice. Cover the surface and sides of the salad with the beet mixture so that there are no gaps. Level the surface with a spatula or a wide knife blade.
To soak the salad, place the salad of boiled beets, carrots and chicken in the cold for two to three hours.
Canning beets yourself
To prepare this salad, canned beets from a jar are quite suitable. This will significantly save cooking time. How to prepare beet salad for the winter? For preservation, young root vegetables are usually used, which cook very quickly (only 30-45 minutes).
Take 3 kg of beets per serving, wash the root vegetables thoroughly with a brush. Place in a saucepan and boil until soft. Remove the finished beets, strain the broth and save.
Prepare a marinade based on beet broth. For each liter of broth put 1 tbsp. sugar, 1 tsp. table salt and 2 tbsp. vinegar. Mix the spices with the broth and bring to a boil.
Peel the cooled beets and cut into slices or strips. Place vegetables in sterile half-liter or liter jars. Pour boiling marinade over red beet salad for the winter and sterilize: small jars - 10-15 minutes, large jars - 20-25 minutes.
This recipe for red beet salad for the winter will be useful to any housewife for preparing delicious and vitamin-rich dishes. It can also be served as an independent side dish with a fish cutlet or meat steak. Bon appetit everyone!
