Candelabrum Salad
Description
Perfect for an everyday table. Among all the non-traditional New Year's salads (except for Olivier, which has been a constant feature at our family's New Year's table for many years), one of my favorites is the Chandelier Salad. Essentially, it's a delicious salad made with chicken, corn, and pineapples, decorated on top in a festive theme, as is customary for New Year's. This salad will first look stunning on any holiday table, and then be thoroughly enjoyed by guests. Tested from personal experience :) Decorate as desired and serve.
Instructions
- 1
Step 1
Only a few ingredients.
- 2
Step 2
Rinse the chicken fillet, place it in boiling water, and cook until done.
- 3
Step 3
We let the cooked fillet cool and cut it into small cubes.
- 4
Step 4
Place the sliced chicken meat into a deep container.
- 5
Step 5
Add about 2/3 of our corn to the same place.
- 6
Step 6
Cut the pineapple into small cubes. In addition, cut three rectangles from the pineapple, which will serve as candles when decorating.
- 7
Step 7
Add pineapple to the corn and chicken.
- 8
Step 8
Dress with mayonnaise.
- 9
Step 9
Mix well, add salt and pepper to taste if desired.
- 10
Step 10
Now all that remains is to transfer the salad to the dish in which we will serve it.
- 11
Step 11
The finished salad only needs to be decorated. Place three pineapple rectangles on the surface of the salad—they will serve as the base for our candles. Use dill stems to create the outline of a candlestick holder.
- 12
Step 12
Place the remaining corn around the perimeter of the salad.
- 13
Step 13
It remains only to make the candle flame using ketchup, some red vegetable, or a berry. Put the salad in the refrigerator for an hour or two, after which it can be served.