10 delicious salads for the New Year

1. Bullfinch salad with chicken and rice

Ingredients

• 2 eggs;
• 3 tablespoons of rice;
• 200 g chicken breast fillet;
• 1 onion;
• 2 tomatoes;
• 70–80 g olives;
• mayonnaise - to taste;
• 1 stalk of green onions.

Preparation

Boil eggs hard-boiled in 10 minutes, rice and fillet - until tender.

Cut chicken meat, onions, tomatoes and olives into small pieces. Grate whites and yolks separately on a coarse or medium grater.

Place the rice on a flat plate to form the outline of a bullfinch and brush with mayonnaise. Then add the chicken, onions, yolks and whites. After each layer, except for protein, grease with sauce. From tomatoes, lay out the breast and beak of a bullfinch, from olives - the head, wings and tail. Make twigs from the onion.

2. Cheese salad with crab sticks in orange

Ingredients

• 3 eggs;
• 200 g chicken breast fillet;
• salt to taste;
• 1-2 tablespoons of vegetable oil;
• 200 g crab sticks;
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• 100 g of walnuts;
• 150 g of hard cheese;
• 3 oranges;
• black pepper to taste;
• mayonnaise - to taste;
• cranberries - optional;
• 1 sprig of dill - optional.

Preparation

Boil hard boiled eggs in 10 minutes.

Cut the chicken breast into medium flat slices and season with salt. In a skillet, heat the oil over moderate heat. Fry the chicken for about 15 minutes, place on a plate and cool. Cut into small pieces with eggs and crab sticks. Chop the nuts. Grate the cheese on a fine or medium grater.

Cut the oranges into halves, separate a couple of thin slices and save for decoration. Take out the pulp, cut it into small pieces, put in a sieve and leave for 10-15 minutes to drain the juice.

Combine half of the cheese with orange pulp, chicken, crab sticks, eggs, and nuts. Season with salt, pepper, season with mayonnaise and stir. Place the New Year's salad in citrus peels, sprinkle with the remaining cheese, garnish with cranberries, orange slices and dill.

3. Yolochka salad with chicken and kiwi

Ingredients

• 2 eggs;
• 100-150 g chicken fillet;
• 1 tomato;
• 4 kiwi;
• 1 red onion;
• 60–70 g of hard cheese;
• 1 small bunch of dill or other herbs
• salt to taste;
• mayonnaise - to taste;
• 1 tablespoon of pomegranate seeds - for decoration.

Preparation

Boil eggs hard-boiled in 10 minutes, chicken fillet - until ready.

Chop chicken, tomato and kiwi into small pieces, onion and eggs into small pieces. Grate the cheese on a coarse grater. Chop the greens.

Place in a salad bowl the chicken, half of the onion and cheese, the herbs and in the center, lightly salted tomatoes, eggs, the remaining onion and cheese. After each layer, apply a mesh of mayonnaise with them, just grease them. Top with kiwi, garnish with dill and pomegranate seeds.

4. Snowman salad with chicken and mushrooms

Ingredients

• 5 eggs;
• 450 g chicken fillet;
• 400 g potatoes;
• 1 carrot;
• 300 g pickled champignons;
• mayonnaise - to taste;
• salt to taste;
• black pepper to taste;
• 1 nori sheet - for decoration.

Preparation

Boil eggs hard-boiled in 10 minutes, chicken, potatoes and carrot - until ready.

Cut fillets, potatoes and mushrooms into small pieces. Grate the yolks and whites separately on a medium or fine grater.

Put in a bowl the potatoes mixed with mayonnaise, then the salted and peppered chicken, mushrooms and yolks. After each layer, except the first, grease with mayonnaise or make a mesh out of it. Sprinkle with whites on top and line the face of a snowman with nori and boiled carrots.

5. Rafaello salad with chicken, mushrooms and cucumbers

Ingredients

• 200 g chicken fillet;
• 1 egg;
• 1 onion;
• 200 g of champignons;
• 2 small pickled cucumbers;
• 100 g of hard cheese;
• 2 tablespoons of vegetable oil;
• salt to taste;
• black pepper to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Chicken fillet boil until cooked, egg - hard-boiled in 10 minutes. Chop finely together with onions, mushrooms and cucumbers. Grate the cheese on a medium grater.

In a skillet, heat the oil over moderate heat. Fry the onion and mushrooms for 7-10 minutes. Cool and place in a bowl.

Combine mushroom frying with chicken, eggs, cucumber, salt, pepper and mayonnaise. Make small balls, roll each in cheese and place on a serving platter.

6. "Watch" salad with chicken and Korean carrots

Ingredients

• 3 eggs;
• 300 g chicken fillet;
• 1 carrot;
• 150 g of hard cheese;
• 150 g carrots in Korean;
• 3-4 tablespoons of mayonnaise;
• 1 sprig of parsley.

Preparation

Boil hard-boiled chicken eggs for 10 minutes, fillets and carrots until tender.

Cut the meat into small pieces. Grate the cheese on a medium grater, whites and yolks - separately on a fine grater.

Place chicken, Korean carrots, yolks and cheese in a salad bowl or on a plate through the cooking ring. After each layer, grease with mayonnaise or make a mesh out of it. Sprinkle with whites on top and garnish with boiled carrots, mayonnaise and parsley to make a clock.

7. "Christmas tree" salad with chicken and corn

Ingredients

• 3 eggs;
• 200-250 g chicken fillet;
• salt to taste;
• black pepper to taste;
• 200 g of champignons;
• 50–70 g of hard cheese;
• 1-2 tablespoons of vegetable oil;
• 150 g canned corn;
• mayonnaise - to taste;
• 1 bunch of dill;
• 1 small carrot;
• 1 tablespoon of cranberries.

Preparation

Boil eggs hard-boiled for 10 minutes. Season the chicken fillet with salt and pepper, bake in the oven at 180 ° С for 20-25 minutes. Cool it down.

Cut the champignons, chicken and eggs (leave some protein for decoration) into small pieces. Grate the cheese on a fine grater.

Heat oil in a skillet over medium heat. Fry the mushrooms for 7-10 minutes, then cool.

Toss the chicken with mushrooms, eggs, cheese and corn (save a few grains for decoration). Season with salt, pepper, season with mayonnaise and place on a Christmas tree-shaped dish. Decorate the top with chopped dill, carrot and egg stars, cranberries, corn, and mayonnaise garland.

8. Mice on cheese salad with ham and apple

Ingredients

• 5 chicken eggs;
• 4 quail eggs;
• 3 potatoes;
• 300 g ham;
• 1 onion;
• 2 apples;
• 150 g of hard cheese;
• mayonnaise - to taste;
• 10 black peppercorns;
• 5 carnation buds.

Preparation

Chicken eggs cook hard boiled in 10 minutes, quail in 5 minutes. Boil the potatoes until tender.

Chop the ham and onion into small pieces. Potatoes, apples, cheese (leave a few slices for decoration), separately grate the whites and yolks of four chicken eggs on a coarse grater.

Layer the ham, potatoes, onions, apples, cheese and egg whites on a plate. After each, grease with mayonnaise or make a mesh out of it. From the finished round salad, cut one triangular segment or leave the "head of cheese" intact. Sprinkle with grated yolk on top. Arrange chicken and quail eggs with cheese, black pepper and cloves to create mice.

9. "Christmas wreath" salad with beef and pickled onions

Ingredients

• 2 eggs;
• 250 g of beef;
• 1 carrot;
• 2-3 potatoes;
• 2-3 pickled cucumbers;
• 80-100 g pickled onions;
• 1 bunch of dill;
• mayonnaise - to taste;
• 1-2 slices of hard cheese;
• 1 tablespoon of pomegranate seeds

Preparation

Boil eggs hard-boiled in 10 minutes, beef in about an hour, carrots and potatoes until tender.

Cut the meat, carrots, cucumbers and onions into small pieces. Grate the eggs on a fine grater. Remove the stems from the dill.

Place a glass in the center of the plate. Place potatoes, meat, onions, cucumbers and carrots around it. After each layer, grease with mayonnaise or apply a mesh from it. Sprinkle with eggs on top, add some mayonnaise and top with dill. Decorate with cheese snowflakes and pomegranate seeds.

10. Maska salad with chicken and beets

Ingredients

• 200–250 g chicken breast fillet;
• 1 carrot;
• 1 beet;
• 100 g of hard cheese;
• 1 clove of garlic;
• 50-60 g of walnuts;
• 4 tablespoons of mayonnaise;
• 1 handful of pomegranate seeds
• 10-15 sea buckthorn berries - optional;
• 1 sprig of dill or parsley.

Preparation

Boil chicken, carrots and beets. Judge. Cut the fillets into small pieces. Grate carrots, beets and cheese on a fine or medium grater. Pass the garlic through a press. Chop the nuts.

For dressing, mix mayonnaise with garlic and walnuts.

Arrange the mask-shaped chicken on a platter: use glasses to create even eye slits. Brush the fillets with half the sauce, sprinkle with the cheese and add the remaining garlic-mayonnaise mixture. Place the carrots and beets on top so that each vegetable takes up about half of the "mask". Decorate with pomegranate, sea buckthorn and herbs.