Chicken and tangerine salad
Description
The salad is quick and easy to prepare. This chicken and tangerine salad cocktail will make a perfect dish for a romantic dinner for two. Juicy, nutritious, and light, it is sure to be intoxicating. The salad is ready to serve.
Instructions
- 1
Step 1
We need to marinate the butter first, and for that, of course, we need to make a marinade. For the marinade, we'll need honey, soy sauce, sunflower oil, lemon juice, nuts, salt, and pepper. In a bowl, combine honey, soy sauce, and sunflower oil. Add lemon juice, pepper, and salt to taste if needed.
- 2
Step 2
Remove the skin from the chicken thigh and marinate the thigh in the marinade for 1 hour, turning it occasionally.
- 3
Step 3
Sprinkle the marinated thigh with ground nuts on all sides, wrap in foil, and bake for 25 minutes at 190 °C.
- 4
Step 4
Meanwhile, grate the celery on a grater with small holes.
- 5
Step 5
Peel the tangerines and remove the membranes—cut into pieces.
- 6
Step 6
Boil the eggs, then separate the yolks from the whites. Grate the whites on a coarse grater, or chop them finely with a knife—it's easier.
- 7
Step 7
Mix mayonnaise with yolks and chopped green onions.
- 8
Step 8
Add ground nuts to the sauce.
- 9
Step 9
Combine celery, egg whites, and nut sauce.
- 10
Step 10
Grate the cheese on a grater with small holes.
- 11
Step 11
After 25 minutes of baking, unfold the foil, pour the remaining marinade over the thighs, and brown under the grill for 8-10 minutes.
- 12
Step 12
Separate the cooled thigh into small fibers, trying to pull apart the thigh so that each piece has a roasted nutty crust.
- 13
Step 13
Place the baked meat and tangerines at the bottom of a serving salad bowl.
- 14
Step 14
On top — a nut-celery layer.
- 15
Step 15
Generously sprinkle with grated cheese on top.
- 16
Step 16
For the dough, we need to combine milk, salt, butter, and water in a saucepan, heat until dissolved, then mix in the flour. Stir continuously over heat for 2-3 minutes. The result should be a smooth, elastic dough. Let it cool for 3-4 minutes, then add 1 egg. Mix it in thoroughly.
- 17
Step 17
To decorate a salad in the shape of a swan, place 150 g of choux pastry made with milk into a pastry syringe fitted with a nozzle that has a small round opening. Instead of a syringe, you can use a cellophane bag with a small hole.
- 18
Step 18
Squeeze the dough into the shape of wings, tail, and neck onto parchment paper. Use a black peppercorn as the eye. Bake for 15-18 minutes at 190°C.
- 19
Step 19
Garnish each salad portion in the shape of a swan.