Salad “Afonya” is an interesting dish that can be a great decoration of any holiday table.
The main highlight of this salad is the sauce. The fact that the recipe uses not mayonnaise, but a dressing based on sour cream and mustard. To balance the flavor of the sauce, salt, black pepper and a clove of garlic are added to it. So the salad acquires a slightly tart, delicate flavor.
This dish will be a successful appetizer for the holiday. Salad is hearty due to chicken meat and eggs. At the same time, it is balanced by pickled vegetables – cucumbers and Korean carrots.
Smoked cheese becomes a great addition to the overall range of products. Together this is a perfect combination that will please all guests. The
main thing is to let the salad soak up the sauce before serving. There is no need to put it in the refrigerator for this purpose. Salad can quite well insist at room temperature.
Let’s tell you how to prepare salad “Afonya”
Ingredients:
- boiled chicken fillet – 300 g;
- boiled eggs – 4 pcs;
- pickled cucumbers – 2 pcs;
- Korean carrots – 120 g;
- smoked cheese – 120 g;
- sour cream – 3 tbsp;
- vegetable oil – 2 tbsp;
- salt – ½ tsp;
- black pepper – ½ tsp;
- mustard – 1 tsp;
- garlic – 1 clove.
Preparation of salad “Afonya”:
Divide the chicken fillet into fibers and lay out the first layer in the salad bowl. We divide boiled eggs into yolks and whites, knead yolks with a fork
. To three yolks add sour cream, vegetable oil, salt, black pepper, mustard. Grate a garlic clove on a fine grater into the sauce and mix everything until homogeneous.
Smear the sauce on the top of the chicken layer, rub the proteins on it. Rub pickled cucumbers on the protein layer. Smear
the cucumber layer with sauce, put Korean carrots on it. Cover the carrot layer with sauce, rub smoked cheese on it.
Sprinkle the cheese layer with yolk, leave the salad to soak for an hour.
You get a delicious unusual salad with an interesting sauce.
