Salad
Description
A simple dish to prepare. For the salad, the beetroot can be not only boiled but also baked in the oven, which prevents it from becoming watery and losing some of its color. The salad will be spicier if you increase the amount of garlic or add hot pepper when frying the chicken. You can use any prunes, but preferably untreated ones, even though they are less shiny. It's best to let the salad chill in the refrigerator for an hour. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Mongolian Mountain" salad.
- 2
Step 2
Rinse the chicken fillet, pat dry, and cut into thin pieces. Pour vegetable oil into a skillet, heat it up, and fry the chicken over medium heat until cooked through. Remove the chicken from the heat, season with salt, and let it cool.
- 3
Step 3
Peel the boiled beet and grate it on a coarse grater, then add minced garlic and mayonnaise. Mix everything well and place half of the beet mixture into a salad bowl, smoothing it out evenly.
- 4
Step 4
Cut the fried chicken into small cubes, add mayonnaise and chopped nuts. Mix everything and spread it over the beets, leaving a border around the edge.
- 5
Step 5
Peel the boiled carrots and grate them on a coarse grater. Add the carrots grated on a medium grater, mayonnaise, and mix well. Spread this layer over the chicken.
- 6
Step 6
Wash the prunes, dry them, and chop finely. Spread the prunes over the layer of carrots.
- 7
Step 7
Place the remaining beet on top, covering the sides. Garnish with finely chopped herbs and serve.
- 8
Step 8
Serve at the table.