Ingredients for Making Ministerial Salad
- Fresh chicken fillet 300 grams
- 1 medium onion
- Bulgarian pepper medium size 1 piece
- Fresh medium cucumber 1-2 pieces
- 72% mayonnaise to taste
- Salt to taste
- Ground black pepper to taste
- Table vinegar 1 tablespoon
- Sugar to taste
- Cold boiled water 1 cup
- Fresh dill to taste
- Main Ingredients: Onion, Cucumber, Chicken
- Serving 6 servings
Cutting board, Knife, Tablespoon, Medium bowl - 2 pieces, Cooker, Medium saucepan with a lid, Plate - 3 pieces, Salad bowl, Wooden spoon, Fork, Skimmer, Pan cover
Making Ministerial Salad:
Step 1: prepare the chicken fillet.
Rinse the chicken thoroughly under running water and put it on a cutting board. Using a knife, we clean the meat from the film, veins and fat. Now we transfer the component to a free pan and fill it with plain water so that it completely drowns in the liquid. We put the container on medium heat. When the water begins to boil, chicken foam will begin to form on its surface. Be sure to remove it with a slotted spoon. Immediately after that we make the fire less than average, cover the pan with a lid and cook the meat for 30-35 minutes. After this time, turn off the burner, and transfer the ingredient with a fork to the cutting board to cool to a warm state.
Then cut the chicken fillet into strips or simply tear the meat with clean hands into small pieces, and transfer to a free plate.
Step 2: prepare the marinade for the onion.
Before chopping onions, let's make a marinade. He will make our vegetable tender and sweet. So, in a medium bowl we pour boiled cold water and vinegar, and also add a pinch of salt, sugar and ground black pepper. Using a tablespoon, mix everything thoroughly until a homogeneous liquid is obtained. That's it, the marinade is ready!
Step 3: prepare the onion.
Using a knife, peel the onion from the husk and rinse well under running water. We spread the vegetable on a cutting board and cut into two halves. Then cut each half into half rings or strips, and transfer to a bowl with marinade. We cover the container with a lid that is suitable in diameter, and leave the onion to sour in this solution no less than 20-30 minutes.
Step 4: prepare bell peppers.
We rinse the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and peel the vegetable from seeds. Now we cut it lengthwise into two halves and cut each part transversely into strips. Shredded bell pepper is transferred to a clean plate.
Step 5: prepare the cucumbers.
We wash the cucumbers under running water and put it on a cutting board. Using a knife, we cut off the edges of vegetables and after that we grind them with straws or half rings. Slices of cucumbers are transferred to a clean plate.
Step 6: prepare the Ministerial salad.
So, in a free bowl we spread the chopped meat, bell pepper, cucumbers, and pickled onions (just be sure to pour the marinade in advance so that this solution does not get into the salad itself). Season the salad with mayonnaise and mix well with a wooden spoon. Attention: If desired, finely chopped dill greens can be added to the salad, as well as a little salt and pepper. At the end, pour it into a salad bowl and can serve it to the table.
Step 7: serve Ministerial salad.
Ready Ministerial salad can be served immediately at the dinner table, as it should not be infused and soaked. The dish is very tasty and satisfying. And in the decorated form, it will look very nice on the holiday right in the center of the table. Help yourself!
- You can add salted or pickled instead of fresh cucumbers to the salad. A dish with such an ingredient is even tastier, as it goes well with meat.
- Instead of chicken, you can add boiled pork or veal to the salad.
- Salad can be seasoned with mayonnaise with a lower percentage of fat content. For example, I have been using a 40% refueling recently. I just add it in a smaller amount, since it is liquid.
- Instead of onions, you can add Crimean or white onions to the salad. In this case, it is not necessary to pickle, but you can immediately add it to the dish.