CATALOG
Breakfast
Breakfast Burrito Recipes Crepe Recipes French Toast Recipes Granola Recipes Porridge Recipes Quiche Recipes Breakfast Casserole Recipes Breakfast Egg Recipes Frittata Recipes Waffle Recipes
Lunch
Healthy Lunch Recipes Sandwich Wraps and Roll-Up Recipes Sandwich Recipes School Lunch Ideas and Recipes Soup
Dinner
Chicken Recipes Pasta and Noodle Recipes Ground Beef Recipes Pork Recipes Turkey Recipes Seafood Recipes Shrimp Recipes Chicken Breast Recipes Beef Recipes
Desserts
Pies Cakes Jam Ice cream Fruit Dip Recipes Cheesecake Recipes Cookie Recipes Frosting and Icing Recipes Peach Cobbler Recipes Pineapple Upside-Down Cake Recipes Carrot Cake Recipes Chocolate Cake Recipes Cupcake Recipes Pound Cake Recipes Sugar-Free Dessert Recipes
Drinks
Bloody Mary Recipes Coffee Drinks Recipes Margarita Recipes Punch Recipes Smoothie Recipes Cocktail Recipes Jell-o Shot Recipes Martini Recipes Sangria Recipes
Salads
Chicken Salad Recipes Cucumber Salad Recipes Fruit Salad Recipes Potato Salad Recipes Tuna Salad Recipes Coleslaw Recipes Egg Salad Recipes Pasta Salad Recipes Spinach Salad Recipes
Diet and Healthy Recipes
Diabetic Recipes Keto Diet Recipes Low-Carb Recipes Low Fat Recipes Mediterranean Diet Recipes Gluten-Free Recipes Low Calorie Recipes Low Cholesterol Recipes Low-Sodium Recipes
World cuisines
Turkish cuisine
 Belarusian cuisine
 Scottish cuisine
 Austrian cuisine
 Ukrainian cuisine
 Uzbek cuisine
 Indian cuisine
 Armenian cuisine
 Japanese cuisine
 Tatar cuisine
 Thai cuisine
 American cuisine
 -- All cuisines --
Articles
2020-08-13 / test@t

Gali salad

A variation on the Olivier theme - Gali salad. This version of the salad differs from the traditional one with a generous portion of two kinds of fresh tomatoes and cucumbers - fresh and pickled.

Gali salad
Ingredients
  • boiled chicken eggs - 5 pcs, large
  • boiled chicken breast fillet - 100 g
  • boiled potatoes - 250 g
  • fresh cucumbers - 100 g
  • pickled cucumbers - 60 g
  • pink tomatoes - 120 g
  • dill - 3 g
  • mayonnaise - 80 ml
  • salad tomatoes - 120 g
  • thyme (leaves) - 4 g
  • salt to taste

STEP-BY-STEP COOKING RECIPE

Step 1
Boil eggs in a steep one. Separate the whites from the yolks (only whites are used for the salad).
Step 2
Cut boiled chicken breast, egg whites, potatoes, both types of cucumbers and salad tomatoes into 0.7 x 0.7 cm cubes. Finely chop the dill with a knife.
Step 3
Mix all components in a bowl until the taste and mass are homogeneous, salt and season with mayonnaise.
Step 4
Cut the pink tomatoes into 0.7 x 0.7 cm cubes.
Step 5
Put the salad in the center of the plate using a culinary ring (d = 8 cm), level the surface. Place a layer of pink tomatoes on top and remove the ring. Sprinkle fresh thyme leaves on the dish.
Cooking time
30m
Servings
4
Catalog

Tags

tomato, potatoes, mayonnaise, cucumbers, chicken breast, Olivie, Rusiko Shamatava,

Categories

Salads,
See more