“Anthill” Salad with Chicken and Potato Strips

by Editorial Staff

A delicious salad with chicken fillet, fresh tomatoes and cucumbers, cheese and garlic looks like a real anthill, thanks to the unusual serving in the form of a slide, covered with potato strips and green onions!

Cook: 1 hour 10 mins

Servings: 3

Ingredients

  • Chicken fillet – 280 g
  • Tomato – 1 pc.
  • Fresh cucumber – 1 pc.
  • Hard cheese – 40 g
  • Garlic – 1 clove
  • Mayonnaise – 100 g
  • Potatoes – 2 pcs.
  • Refined sunflower oil – 100 ml
  • Green onion – 3 feathers
  • Salt to taste
  • Water (for boiling chicken) – 500 ml

Directions

  1. Prepare all the ingredients needed to make the Chicken and Potato Strips Anthill Salad.
  2. Boil the chicken breast fillets in salted water for 20-25 minutes, then leave to cool directly in the broth – this will keep the chicken juicy.
  3. When the chicken has cooled down, cut it into cubes and transfer to a deep bowl.
  4. Add to the chicken the diced tomato and the fresh cucumber, peeled and grated for Korean carrots.
  5. Also add hard cheese, grated on a coarse grater, and a clove of garlic, passed through a press.
  6. Salt the salad to taste, season with mayonnaise and stir.
  7. Now prepare the potato strips. Peel and grate potatoes for Korean carrots.
  8. Rinse the potato strips in several waters, then pat dry on a clean kitchen towel.
  9. Heat sunflower oil in a deep bowl. Fry the potato strips in oil in several batches until golden brown.
  10. Spread the potato strips on a paper towel as they fry to remove excess oil.
  11. Now it remains to collect the salad. In a deep bowl or other dome-like shape, place the salad and flip over onto a flat plate.
  12. Sprinkle the salad with potato strips on all sides and on top, and garnish with chopped slanting green onions.
  13. “Anthill” salad with chicken, vegetables and cheese is ready.

Bon Appetit!

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