Salad with feta cheese. Festive salad with chicken, feta cheese and hollandaise sauce Greek salad with feta cheese

Classic salad For festive table- it's puff chicken salad: with mushrooms, vegetables, cheese. Choose the best recipe!

We offer a recipe for one of the wonderful delicious salads - layered chicken salad. In addition to the fact that you and all the guests present will surely like it, it will also become a worthy decoration for your holiday table.

chicken fillet – 300 grams;
potatoes – 5-6 pcs.;
carrots – 2 pcs;
chicken egg – 2 pcs.;
cheese – 150 grams;
vegetable oil – 2 tbsp;
salt;
mayonnaise.

Prepare the main ingredients of a puff salad in advance - boil potatoes (preferably in their skins), chicken (I usually buy fillet, but you can use meat from chicken legs) and chicken eggs.

Remove the finished chicken meat from the broth, dry it and let it cool. After this, finely chop the chicken.

Finely chop the onion and grate the carrots on a coarse grater. Now fry the vegetables on vegetable oil until golden brown.

Add the previously chopped chicken to the pan with the fried vegetables, stir and simmer for ten minutes.

While the vegetables and chicken are stewing, peel the boiled potatoes and cut them into cubes.

Peel the hard-boiled eggs and chop finely.

Grate the hard cheese on a coarse grater (150-170 grams).

By this time the fillet and vegetables had already been fried.

Prepare a plate or small dish, put lettuce leaves on it if desired - this will be the basis of our festive layered chicken salad. Using a special culinary cylindrical Layer the prepared ingredients on a plate. Lubricate each layer with mayonnaise. Place the chicken and vegetables in the first layer.

Secondly, add the potatoes.

The next layer will be chopped eggs.

The last layer is grated cheese.

Now carefully remove the mold. Festive layered chicken salad is ready. To make it look even more elegant, you can decorate it with parsley leaves on top, and place olives along the diameter.

Or you can serve it without decoration, since the salad has a beautiful appearance even without it. Bon appetit!

Recipe 2, step by step: layered salad with chicken breast

Despite the rather ordinary ingredients, the salad turns out to be very interesting in taste: tender, juicy, piquant. And all thanks original sauce, which gives a completely new flavor to traditional products. In my opinion, this layered salad with chicken breast quite worthy to take a place on the festive New Year's table. Try it!

Chicken breast – 1 pc. (weighing approximately 300-400 g),
semi-smoked pork belly – 50 g,
Hard-boiled quail eggs – 10 pcs. (can be replaced with 4 chicken ones),
hard cheese – 100 g,
lettuce leaves - half a bunch, approximately 50 g,
salt.

For refueling:

mayonnaise – 3 tbsp.,
soy sauce – 3 tbsp.,
apricot jam (or honey) – 1 tsp,
ketchup – 1 tbsp,
mild mustard – 1 tbsp. (or 1 des. l. spicy),
curry seasoning – 1 tsp. (I did without it).

We start preparing our puff salad by preparing the ingredients: cut the chicken breast into thin strips. Cut the ham into narrow flat pieces and quickly fry in a hot frying pan, stirring constantly. Cool. Fry chicken breast strips in the leftover lard from frying the ham. Add salt, let cool for about five minutes and cut into small strips. Grate the cheese on a medium grater, tear the lettuce leaves or chop them coarsely. Cut the eggs into quarters (or chop coarsely if using chicken eggs). Combine sauce ingredients in a small bowl.

Mix thoroughly until smooth.

Now you can assemble our layered salad: place lettuce leaves on a large flat plate,

chicken breast,

halves of eggs, pieces of fried brisket.

Generously drizzle the sauce over our layered chicken breast salad.

Add the last layer of grated cheese. That's it, our original layered chicken breast salad is ready! You can serve it immediately; it does not require soaking, since the sauce has a consistency that is thinner than mayonnaise and quickly penetrates all layers of the salad.

Recipe 3: layered chicken salad with mushrooms (with photo)

chicken breast - 250 g;
mushrooms (I have champignons) - 200 g;
tomatoes - 2 pcs.;
chicken egg - 2 pcs.;
cream cheese (can be replaced with sour cream or mayonnaise) - 200 g;
parsley sprig - 1 pc.;
salt - to taste;
vegetable oil;
molding ring with a diameter of 14 cm.

Let's prepare all the necessary ingredients.

Recipe 4: layered salad with vegetables and chicken fillet

If you are wondering how to decorate the holiday table this time, then you can safely choose this breathtakingly delicious salad with chicken and mushrooms. It is very simple and easy to prepare, and the result will meet all expectations. Try it yourself, this dish will definitely take root in your home!

300 gr. chicken fillet;
300 gr. potatoes;
300 gr. carrots;
3 eggs;
200 gr. canned champignons;
½ onion;
salt;
mayonnaise.

To prepare the “Fantasy” puff chicken salad, you need to boil the eggs until tender, about 10-12 minutes. Next, immerse in cold water, cool and clean. Grate on a fine grater.

Chicken fillet pre-boil in a large amount of water for 20 - 25 after boiling. Drain the broth, cool the fillet, cut into small pieces.

Boil potatoes and carrots until tender, cool, and peel. Grate the potatoes on a fine grater.

Carrots for puff salad with chicken need to be grated on a fine grater.

Finely chop the mushrooms.

Chop the onion into half rings, pour over boiling water and leave for 10 minutes to remove all excess bitterness, drain the water.

First, place the potatoes on the bottom of a large serving plate, smooth them out, and lightly add salt.

Grease with a small amount of mayonnaise.

Place chopped champignons on potatoes, brush with mayonnaise.

Place onion on top of carrots.

Then sliced chicken fillet, grease with a little mayonnaise.

Place eggs as the last layer.

Put the prepared puff salad with chicken in the refrigerator for 1 hour, let it soak a little. Serve, garnished with herbs if desired. Bon appetit!

Recipe 5: Layered Chicken, Mushroom and Egg Salad

Chicken breast 300 grams
Mushrooms 200 grams champignons
Egg 2 pieces
Onion 1 piece
Cheese 100 grams
Mayonnaise 5 tbsp. spoons
Vegetable oil 2 tbsp. spoons
Green onions for garnish

Peel the onion and cut into thin half rings.

Place the fried onions separately in a cup. Then wash and cut the mushrooms into thin slices.

The salad can be formed into a mound, but I took the largest round cookie cutter and decided to make the salad round. Place the chicken fillet in the very first layer.

It is better to take more cheese durum varieties. We grate it on a grater with medium divisions.

Decorating the salad green onions and freshly ground pepper. We remove the form and put it on the table, everything is ready.

Bon appetit, an amazingly delicious salad on your table.

Recipe 6: layered mushroom salad with chicken (step by step)

Chicken breast 400 g
Potatoes 4–5 pcs.
Champignons 400 g
Mayonnaise
Egg 2 pcs.
Hard cheese 100 g
Pepper
Onion 1 pc.
Olive oil

Boil hard-boiled eggs, jacket potatoes, and breasts until tender with a little salt.

Wash the champignons and cut them. If you have frozen ones, then you don’t need to wash or cut them.

Place in a frying pan with olive oil, salt, simmer until the liquid has completely evaporated. Then add the chopped onion and fry together until golden brown for 5-7 minutes. Pepper.

Cut the breast along the grain.

Cut boiled potatoes into cubes.

We begin to assemble the salad: lay out a layer fried mushrooms(half mushrooms).

Lubricate with mayonnaise, lay out part of the boiled chicken breast.

Then grease the potatoes with mayonnaise.

Repeat layers of salad - mushrooms, mayonnaise, chicken.

And again a layer of potatoes. Lubricate with mayonnaise.

Sprinkle the top of the salad with cheese and chopped eggs. Place in the refrigerator so that the salad with mushrooms and chicken soaks for 3-6 hours.

Recipe 7: Chicken Puff Salad with Tomato

Traditionally, layered salads are more preferable for the holiday table, because they look more presentable than usual and even look great when cut. In fact, making a salad in layers is very simple, but if you don’t want to come up with layers that go well with each other, it’s better to use a proven recipe.

For example, any housewife will like this salad - it’s not too expensive, and at the same time worthy of a festive feast. It can be called seasonal, as it is suitable for the time when there is abundance in the countryside and in the markets. fresh vegetables and greenery. But if desired, it can be prepared in winter, because lettuce leaves are sold in supermarkets all year round.

chicken breast - 1 pc.
lettuce leaves
eggs - 4 pcs.
onion - 1 pc.
tomato - 1 pc.
cheese - 100 gr.
mayonnaise
ground black pepper and salt to taste.

Cut the chicken into thin strips, cutting the meat fibers crosswise. Place the first layer of salad from half the finished volume of slices on a wide flat dish.

The second layer is chopped lettuce leaves. We cut them like breasts - into thin ribbons or stripes. This layer will be quite fluffy, which will give height and lightness to the salad.

Next - grated egg whites, which need to be covered with a mayonnaise mesh and a little pepper. Making a mesh of mayonnaise is much more convenient than spreading the sauce with a spoon. The filling doesn’t move anywhere, everything lies smooth and beautiful.

We repeat the chicken layer, on which we place finely chopped onions and cover it all with a mayonnaise mesh. You don’t need to blanch the onion in advance, as there will be mayonnaise on top and it will marinate a little.

First we prepare the tomatoes: cut them into slices and use a knife to release the liquid with the seeds. For slicing, only the flesh with the skin should remain. If it seems to you that the skin of the tomatoes is a little rough, you can also remove it, but this must be done, of course, before cutting the vegetable.

Published: 04/21/2015
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

Chicken and cheese salad requires only a few ingredients, and it turns out tasty and aromatic. Cheese cheese goes well with chicken, vegetables, and... This cheese is rich in proteins and minerals, has a positive effect on the digestive system and stimulates work. gastrointestinal tract. Moreover, it contains large number salt.
Ingredients:
- 1 tomato,
- 1 cucumber,
- 100 g chicken fillet,
- 50 g cheese,
- greens, herbs to taste,
- salt,
- pepper,
- 2 tbsp. rast. oils,
- 1 tsp. lemon juice.

Step by step recipe with photo:

1. Wash the chicken fillet, defrost frozen in cold water. Pour in water, add a little salt, bay leaf and peppercorns if desired. Chicken meat itself is quite dry and bland in taste, so it is recommended to add seasonings when cooking. Bring to a boil, reduce heat. Cook for 30 minutes at low boil.

2. Peel the cucumber. Cut the vegetable into large cubes.

3. Cut the tomato into large cubes.

4. Cut the cheese into cubes (it can be replaced, they taste almost the same). You can also use Adyghe cheese. If the cheese is very salty, first soak it for 10-12 minutes in clean cold water. This will remove excess salt and the cheese will taste normal.

5. Season the cheese, chicken, cucumber and tomato with oil. Add pepper and salt, chopped herbs. Mix.

The remaining cheese should be stored in a hermetically sealed container, filled with “native” brine. Without brine, cheese can be stored in film or foil, but you need to eat it quickly.

Brynza is a soft cheese white(sometimes with a yellow tint), soaked in brine. It has a bright sour milk taste. In order for it to soak well, it takes from 20 to 60 days. The longer it sits, the saltier it becomes.

By appearance Bryndza does not have a top crust, unlike hard cheeses, and crumbles moderately. If you see cheese on store shelves that has dried out edges, it means it is stale. Also, the fat content of healthy cheese should be at least 40%, and preferably 50%.

Cheese cheese was born about seven thousand years ago in the East, in Arab countries. Such cheese began to be prepared from sheep and buffalo milk; today they also use cow and goat milk, using either one type of milk or a mixture of several types.

What are the benefits of salad with feta cheese, how to store the main ingredient

Bryndza is very useful because it contains 100 grams of daily norm calcium, which helps strengthen bones and teeth. Since it has 260 calories, you can prepare a salad with feta cheese and also provide yourself with a light breakfast and stock up on energy and productivity for the whole day.

Despite the fact that the calorie content is quite high, this cheese is dietary product. Of course, you need to use it regularly, then your skin will become elastic, velvety, smooth. But the most important advantage of cheese is the improvement of digestive processes and the suppression of bad bacteria in the intestines.

It is advisable to store cheese in brine or a water-salt solution; without it, it will quickly dry out. Therefore, having bought a piece larger than you need, for example, for a Greek salad with feta cheese, transfer the remaining cheese into a plastic or glass container, pour the brine from the packaging into it, cover and put in the refrigerator.

Thus, it retains its properties for two weeks. If you purchased cheese without brine, wrap it tightly in cling film.

Recipes for salads with cheese

Soaked cheese is a very healthy, tasty ingredient in many dishes. It can be used as a separate snack for meat, soup, fish, and vegetables. Some people like to drink it with tea or coffee.

Pies, dumplings, sandwiches filled with such a product are in some countries national dish. This is a worthy addition to a family or friends lunch, dinner or for a large meal.

Salad with cheese is a very popular dish among the peoples of both Europe and Asia. The traditional combination, the basis for experimentation, is salted cheese and tomatoes.

It can also be supplemented with chicken, seafood, croutons, vegetables, olives, corn, herbs, pasta or rice. You can season the salad with sauces (garlic, sour cream), mayonnaise, oil, spices, herbs or lemon juice.

Choose recipes according to your taste.

Salad with cheese and tomatoes:

Ingredients:

Cooking method:

Wash the tomatoes, cut into circles or half rings;
We wipe the cheese a little from the liquid and mash it with a fork.
Finely chop the parsley.
We combine everything, season with sour cream and pepper.

Salad with cheese and vegetables:

Ingredients:

100 grams of soaked cheese;
Two tomatoes;
Two sweet peppers;
Two cucumbers;
A bunch of parsley;
Onions;
Juice of half a lemon;
Half a can of pitted olives;
Olive oil, salt to taste.

Cooking method:

Wash the vegetables.
Peel the pepper, remove the stems, remove the skin from the cucumber, and cut into pieces of the desired size.
Dry the cheese, cut into cubes, and cut the olives into rings.
We tear off the parsley leaves from the stems with our hands.

Place the ingredients in a salad bowl, add salt, add oil and lemon juice. Mix. If you like it spicier, you can squeeze out more garlic.

Salad with chicken, feta cheese and avocado:

Ingredients:

Salted cheese;
Avocado;
A bunch of lettuce leaves;
Half a chicken breast;
Spoon of lemon juice;
Olives;
Olive oil, salt.

Cooking method:

Prepare a filling appetizer with chicken. Cut the poultry meat into pieces and fry in oil until cooked.
Place on a plate.
Peel the avocado, remove the pit, and cut it in the same way as the chicken.
Add lemon juice to prevent it from darkening.
Tear the lettuce leaves and crumble the cheese.
Mix the prepared products, pour in olive oil, and salt to taste.

Greek salad with feta cheese:

Ingredients:

Cooking method:

First, wash the vegetables and herbs with running clean water.
Peel the bell pepper from the seeds and peel the onion.
Open the jar of olives and drain the liquid.
We cut the ingredients like this: cucumbers and onions into thin half rings, tomatoes and cheese into cubes, pepper into strips, olives into rings. We chop the leaves coarsely.
Mix vegetables with olives, salad, cheese.
Salt and add oil.
Just taste the Greek salad before adding salt; you may not need any salt. Ready!

By the way, this appetizer is perfect for barbecue, because... goes incredibly well with it.

Spicy salad with cheese and baked vegetables:

Ingredients:

100 grams of salted cheese;
4 peppers of different colors;
2 eggplants;
a spoonful of wine vinegar;
4 cloves of garlic;
4 tablespoons olive oil;
Herbs, spices.

Cooking method:

Wash the vegetables, put them in a sleeve, bake in the oven at 180 degrees for about 20 minutes.
Let it cool, remove the skin, and remove the seeds from the peppers.
Cut into strips. You can, of course, instead of baking them, fry them in a frying pan.
Just before doing this, the eggplants need to be salted and allowed to stand for a while, as they are bitter, then rinsed with water, and then continue to cook.
Cut the cheese into cubes.
We are preparing the dressing. Grind the garlic, combine with oil, salt and black pepper. Chop the parsley.
Place the baked vegetables on a plate, pour over the dressing, sprinkle with cheese and herbs.

Sea salad with cheese:

Ingredients:

Cooking method:

Cook the shrimp in salted boiling water for five minutes, cool and peel.
We also clean the peppers, cut them into squares, and cut the cheese into cubes.
Place torn lettuce leaves on a plate, pepper, shrimp, and cheese on top.
Pour everything with lemon juice and oil, add a little pepper and salt.

Sweetish salad with cheese and strawberries:

Ingredients:

Cooking method:

Wash the lettuce and strawberries.
Cut the berries lengthwise and the cheese into cubes.
Tear the lettuce into small pieces.
Combine honey and vinegar.
We put everything beautifully on a plate.
Drizzle honey dressing on top.
In the summer, such an extraordinary savory dish will amaze guests with its sweet and salty taste and your ingenuity.

Salad with feta cheese, Chinese cabbage and corn:

Ingredients:

Half a small Chinese cabbage;
2 eggs;
100 g canned corn;
100 g soaked cheese;
Green olives;
3 spoons of sour cream;
Green;
Mustard beans;
Salt, ground paprika, pepper.

Cooking method:

Boil the eggs and peel them.
Grate the cheese and eggs onto a coarse grater.
Shred the cabbage finely.
Cut the olives into rings.
We chop the greens.
Open the jar of corn and select the amount we need.
For dressing, mix sour cream with mustard and spices to taste.
Mix all the ingredients in a salad bowl and pour over the dressing.
Sprinkle with herbs on top.

I advise you to try making such wonderful salads. They are suitable for any holiday table or just for a light and tasty snack. Bon appetit with cheese!

Find impeccable, tested recipes for salad with feta cheese on the website for those who love interesting culinary ideas. Check out vegetarian and meat options, warm or cold, with tomatoes, eggplant and other vegetables. Create your delicious fantasy!

When choosing cheese, you should remember that it is quite brittle and soft, and in no case sticky. The color of real high-quality cheese is white. Small cheese holes are allowed. Irregular shape, various stains, cracks, excessive looseness, severe softness, dried surface - these are all signs of poor quality of the product.

The five most commonly used ingredients in cheese salad recipes:

Interesting recipe:
1. Wash the eggplants and cut into slices up to 1 cm thick.
2. Add salt and let stand for about half an hour.
3. Drain the released liquid, rinse, cut into neat, medium-sized cubes.
4. Fry until done. Add some salt and pepper.
5. Beat the chicken fillet, rub with aromatic spices, and fry in a hot frying pan on all sides.
6. Let cool slightly and cut into small pieces.
7. Cut olives, onions and sweet peppers into rings, tomatoes and cheese into cubes.
8. Mix all ingredients. If necessary, add salt, pepper, and seasonings.
9. Stir.

Five of the fastest salad recipes with cheese:

Helpful Tips:
. If the cheese is too salty, you can soak it in milk for several hours.
. In order for the salad to look attractive, it is advisable to cut all the ingredients approximately equally.
. Cherry tomatoes are perfect for this salad.
. To obtain a brighter taste, chicken fillet can be pre-marinated.
. You can add various ingredients to the basic recipe: cucumber, sesame, etc.

A light, festive salad with chicken without traditional mayonnaise and potatoes. Try replacing mayonnaise or sour cream, just do not use it in salads that contain highly absorbent ingredients - potatoes, hard-boiled yolk. If you want to add something new to your holiday menu, then prepare this simple and delicious salad with chicken, cheese and hollandaise sauce.

The delicate sauce well envelops pieces of meat and vegetables, white cheese gives the festive salad the appearance of a snowy mountain and adds a salty note to the bouquet of flavors, pomegranate seeds shine in the “snow” like gems, and dill sprigs resemble spruce paws - why not a holiday on the table!

Cooking time: 1 hour
Number of servings: 4

Ingredients for holiday salad with chicken, cheese and hollandaise sauce

500 g chicken (thighs, drumsticks);
2-3 carrots;
100 g green olives;
70 g leeks;
150 g cheese;
1 pomegranate;
15 g green dill.

For the hollandaise sauce:

2 large eggs;
80 g butter;
1/2 lemon;
a pinch of red pepper, salt, sugar.

How to prepare a holiday salad with chicken, cheese and hollandaise sauce

The salad will turn out tastier if you prepare it from parts of the chicken in which muscles predominate - thighs, drumsticks, wings. Boil chicken pieces with dill, a few cloves of garlic and a bay leaf. You can put peeled carrots in the broth so as not to cook them separately.

We remove the skin from the chicken, which should not be added to the salad. Remove the meat from the bones and separate it into large pieces. Cut the boiled carrots into thin slices and mix with the chicken.

I replaced it a long time ago onions in salads on leeks. Leeks are sweeter, more tender, and you can always decorate a dish with ringlets, just don’t forget to thoroughly rinse the leek stem to remove soil residues.

Cut the leek into rings and fry for 1-2 minutes in hot butter. Add fried leeks and green olives to the chicken and carrots.

To season the ready-made fluffy Hollandaise sauce: mix the yolks with salt, sugar and the juice of half a lemon, bring the mixture to thicken in a water bath, then pour in the melted butter in a thin stream. Separately beat the whites, mix with butter and yolks, and once again bring until thickened in a bathhouse. Season with a pinch of red pepper and dress the salad with sauce.

We grate the salted cheese on the finest grater; you can replace the cheese with feta cheese. Place the salad in a heap on a serving plate and sprinkle with grated cheese. The layer of cheese should be quite thick, firstly it’s delicious, and secondly the salad will look like a snow slide.

To make the salad with chicken, cheese and hollandaise look festive, to add notes of freshness and a little sourness, we decorate it with pomegranate seeds. A winter mood will be created by small sprigs of dill, which can be placed around the perimeter of the plate.

Festive salad with chicken and feta cheese, seasoned with hollandaise sauce, should not be prepared several hours before serving. The most optimal time is 1-2 hours, during which time the ingredients will become friends, but the salad will retain its freshness. I usually do this - mix all the ingredients for the salad, prepare the sauce, and about an hour before serving, season with the sauce, garnish with cheese and pomegranate seeds.