10 festive salads that guests will love

1. Chicken breast salad with oranges

Ingredients

• 300 g chicken fillet;
• 1 onion;
• 1 orange;
• 1 bunch of lettuce or salad mix
• 3 tablespoons of corn
• salt to taste;
• 2 tablespoons olive oil

Preparation

Chicken fillet boil until ready. Cool and cut into small pieces, onion into half rings.

Disassemble the orange into slices and peel off the film. Pick up the salad with your hands.

Combine onions, corn, chicken, and oranges. Season with salt, oil and stir.

2. Feta and tomato salad

Ingredients

• 1 clove of garlic;
• 5 g chili peppers;
• 60 ml of wine vinegar;
• 2 tablespoons of water;
• 1-2 pinches of sugar;
• 1 pinch of Italian herb blend
• 400 g feta cheese;
• 200 g of tomatoes;
• 140 ml olive oil;
• 200 g lettuce;
• 150 g olives;
• salt to taste;
• black pepper to taste.

Preparation

Chop the garlic and chili. Combine in a saucepan with vinegar, water, sugar and herbs. Bring to a boil over low heat, then cool.

Cut the cheese into small cubes, the tomatoes into quarters. Pour the marinade over the feta, add 120 ml of oil, stir and leave in the refrigerator for 2 hours.

Combine lettuce with tomatoes, cheese and olives. Drizzle with the cheese marinade and olive oil, season with salt and pepper.

3. Maki salad with chicken and mushrooms

Ingredients

• 300 g chicken fillet;
• 100 g pickled champignons;
• 1 small onion;
• 4-5 tomatoes;
• 100 g of hard cheese;
• mayonnaise - to taste;
• 3 olives;
• 4-5 sprigs of dill;
• ½ teaspoon of poppy seeds.

Preparation

Chicken boil until ready.

Cut the cooled fillet, mushrooms, onion and 2 tomatoes into small pieces, the remaining tomatoes into thin slices. Grate the cheese on a medium grater.

Layer chicken, onion, champignons, tomato slices. After each, make a mesh of mayonnaise. Sprinkle with cheese on top and lay out the tomato slices maki, garnish with dill, olives and poppy seeds.

4. Octopus and vegetable salad

Ingredients

• 300 g canned or boiled octopuses;
• 1-2 tomatoes;
• 1 cucumber;
• 1 bell pepper (can be replaced with carrots);
• 1 small bunch of lettuce
• 2 tablespoons olive oil
• salt to taste;
• black pepper to taste.

Preparation

Cut the octopuses and vegetables into medium pieces. Toss and place on a plate of lettuce.

Drizzle with oil, salt and pepper.

5. "Ear of corn" salad with eggs and cheese

Ingredients

• 3 eggs;
• 150 g olives;
• 100 g of hard cheese;
• 1 clove of garlic;
• 180 g canned corn;
• salt to taste;
• black pepper to taste;
• mayonnaise - to taste;
• 5-7 feathers of green onions.

Preparation

Boil eggs hard-boiled. Cool and cut into small pieces, olives into quarters. Grate the cheese on a coarse grater. Pass the garlic through a press.

Mix 3 tablespoons of corn with eggs, olives and cheese. Season with salt, pepper and season with mayonnaise.

Place the salad on a plate so that it resembles a cob. Brush with mayonnaise on top, garnish with the remaining corn and green onions.

6. Chicken and vegetable salad with sesame seeds

Ingredients

• 400 g chicken fillet;
• 1 bell pepper;
• 300 g of tomatoes;
• ⅓ teaspoon of salt;
• 1 pinch of black pepper;
• 50 ml soy sauce;
• 3 tablespoons of vegetable oil;
• 1 bunch of lettuce
• 1 tablespoon balsamic vinegar
• 1 tablespoon sesame seeds.

Preparation

Cut the chicken into half a centimeter or slightly thick slices, bell peppers - medium slices, tomatoes - halves or quarters.

Salt and pepper the fillet, cover with soy sauce and leave in the refrigerator for 15–20 minutes.

Heat oil in a skillet and fry the chicken for about 5-6 minutes on each side. After 2-3 minutes fry the bell peppers in the same oil.

Place the chicken, tomatoes, and peppers on top of the lettuce. Drizzle with balsamic vinegar and sprinkle with sesame seeds.

7. "Hyacinths" salad with sausage and cabbage

Ingredients

• 3 eggs;
• 100 g of processed or semi-hard cheese;
• 120 g semi-smoked sausage;
• 1 clove of garlic;
• 350 g red cabbage;
• 100 ml of water;
• salt to taste;
• 3-4 tablespoons of mayonnaise;
• 20 g carrots;
• 5 green onion feathers.

Preparation

Eggs boil hard boiled in 10 minutes.

Grate the whites and cheese on a coarse grater, the yolks on a fine grater. Cut the sausage into small pieces. Pass the garlic through a press.

Chop the cabbage. Grind about a handful with a blender, cover with water for a couple of minutes, then strain. Mash the remaining cabbage with salt and mix with garlic.

Fill the proteins with the cabbage liquid and leave for 30 minutes.

Arrange layers of cabbage, cheese and sausage. After each, grease with mayonnaise or make a mesh out of it. Sprinkle with finely grated yolks on top. Put the salad in the refrigerator for half an hour.

Drain the liquid from the proteins. Cut the carrots into thin strips. Get out the salad. Lay out the flowers from the proteins on top, make the stems from the onion, and make a bow from the carrots.

8. Chicken liver salad with grapefruit

Ingredients

• 350 g chicken liver;
• 2 tablespoons of soy sauce
• 1½ tablespoon olive oil
• 1 pinch of ground black pepper;
• 1 sprig of rosemary;
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 1 grapefruit;
• ⅓ orange;
• 100 g of leafy salad mix.

Preparation

Cut the chicken liver into medium pieces. Pour the marinade from 1 tablespoon of soy sauce, ½ tablespoon of olive oil, pepper and rosemary. Leave in the refrigerator for 15-20 minutes. Then fry in a skillet over medium heat for about 4-7 minutes.

For dressing, combine a tablespoon each of olive oil, sesame oil, leftover soy sauce and sesame seeds. Disassemble the grapefruit and orange into slices and remove the transparent film from them.

Place the salad mixture on a plate with the liver and citrus on top. Drizzle with dressing.

9. Salad with red fish and shrimps

Ingredients

• 2 eggs;
• 300 g peeled shrimp;
• 100 g olives;
• 200 g of lightly salted red fish;
• 100 g of hard cheese;
• salt to taste;
• black pepper to taste;
• mayonnaise - to taste;
• lemon juice to taste;
• 1 small bunch of lettuce
• 1-2 tablespoons of red caviar - optional.

Preparation

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

Cut the shrimp and olives into small pieces and the fish into thin slices. Grate cheese and eggs on a coarse grater.

Combine shrimp with cheese, eggs and olives. Season with salt and pepper, season with mayonnaise and lemon juice.

Spread the mixture over lettuce leaves, cover with fish on top. Garnish with red caviar if desired.

10. "Malachite bracelet" salad with apple and kiwi

Ingredients

• 4 eggs;
• 400 g chicken breast fillet;
• 1 carrot;
• 1 apple;
• 4 kiwi;
• 2 tablespoons lemon juice
• 100 g of hard cheese;
• 1 clove of garlic;
• 150 g mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes, chicken breast and carrot - until ready.

Cut the fillet, apple and 2 kiwi into small pieces, the rest of the fruit thinly. Pour lemon juice over the apple.

Grate eggs and carrots on a coarse grater, cheese - on a medium. Pass the garlic through a press and mix with mayonnaise.

Place a glass in the center of a flat plate and lay the chicken and kiwi, carrots, eggs and apple around it. After each, grease with mayonnaise or apply a mesh from it. Remove the glass. Sprinkle the salad with cheese and garnish with kiwi slices.

Leave in the refrigerator for a couple of hours before serving.