Salad with chicken and potatoes according to this photo recipe turns out to be incredibly tasty, satisfying and, of course, very healthy. I cook it better in large volumes, because everything is eaten very quickly. The amount of all ingredients can be changed at your will, but usually they should have approximately the same volume.
Place potatoes, carrots and chicken eggs in cold water, put them on the stove and after everything boils, fix for about ten minutes. Then remove the eggs and place them in cold water so that they cool down and are easily peeled from the shell. At this time, potatoes with carrots continue to cook until tender.
To reduce calories, you can use sour cream or yogurt instead of mayonnaise.
Potatoes and carrots do not need to be boiled. Vegetables will taste better if they are steamed or baked in the oven.
You can use pickled cucumbers. This salad will also be very tasty.
You can peel fresh cucumbers. So the salad will be more tender.
Onions can be marinated in apple or wine vinegar or replaced with green onions.
To add freshness to the salad, put an apple, less often a pear.
Some people sprinkle the salad with fried bacon.
You can replace chicken with turkey or duck. Moreover, it can be made with shrimp or tuna.
The flavor of the salad depends a lot on how it's cut. The best option is if all the components are the same size and shape.
Serving can be very diverse: traditional in a salad bowl, in tartlets or cheese baskets, or laid out in layers using a serving ring