Apple salad
Description
The recipe won't take much time. Green, sweet-and-sour apples work perfectly. The apple's tartness blends wonderfully with the salad's flavor profile. To prevent the apple from browning, cut it last and optionally sprinkle the slices with lemon juice. Adding apples allows you to reduce the amount of pickled cucumbers in the salad. Serve at once.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Boil all the vegetables (potatoes, carrots) in advance.
- 2
Step 2
Boil the potatoes in their skins for about 15-20 minutes after the water comes to a boil. Let the potatoes cool, peel them, and cut into evenly sized medium cubes.
- 3
Step 3
Cut the boiled carrots similarly to the potatoes. Dice the pickled cucumbers into small cubes. If a lot of juice is released when chopping the cucumbers, drain it off.
- 4
Step 4
Boil the eggs hard, peel them, and chop into cubes.
- 5
Step 5
Boil the chicken fillet in salted water until cooked through. Approximate cooking time is 20 minutes after the water comes to a boil. Let the meat cool, then cut into cubes.
- 6
Step 6
Chop the apples at the very end to prevent them from browning. Peel the apples, remove the cores, and cut the flesh into small cubes.
- 7
Step 7
Put all the prepared ingredients into a large container and add the canned green peas.
- 8
Step 8
Dress the mixture with mayonnaise, season with salt to taste, and mix thoroughly. Chill and let the salad marinate for 30 minutes in the refrigerator.
- 9
Step 9
Place the salad onto a serving plate using a mold ring, and garnish with fresh green onions and canned peas.
- 10
Step 10
The salad is ready.