Salad
Description
A simple dish to prepare. I really like this salad because it contains nothing unhealthy—just vegetables and chicken, and mayonnaise, but as you can see, there's very little of it, just enough to bind the vegetables and chicken together. The salad looks very bright and impressive, and in taste it's simultaneously hearty and light. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Pre-cook the chicken in a pan or bake it in the oven. I prefer the oven method: I rub the chicken drumstick with spices and salt, then bake until fully cooked. You can remove the skin before baking, or bake and eat it separately—either way, we won't be adding it to the salad.
- 2
Step 2
Finely chop the onion and marinate it. To do this, place the onion in a bowl, sprinkle with sugar, and add water and vinegar in equal proportions. Mix and let stand for 10 minutes.
- 3
Step 3
Cut the tomatoes and cucumbers into small cubes.
- 4
Step 4
Separate the meat from the bone and finely chop it.
- 5
Step 5
Place the meat on the bottom of a flat plate.
- 6
Step 6
Squeeze the onion from the marinade and place it on top of the meat.
- 7
Step 7
Place the sliced tomatoes in the center.
- 8
Step 8
Arrange the cucumbers around the tomatoes.
- 9
Step 9
Around the cucumbers is a rim of Korean-style carrots.
- 10
Step 10
Sprinkle grated hard cheese on top.
- 11
Step 11
Can be served at the table.