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Bastille Salad Ingredients
- Medium-sized chicken breast 1 piece
- 2-3 medium sized potatoes
- Smoked ham 200-300 grams
- Bulgarian pepper medium size 1 piece
- 67% fat mayonnaise to taste
- Pitted prunes 100 grams
- Lettuce leaves 1 bunch
- Main Ingredients: Potato, Salad, Chicken
- Serving 6 servings
Medium saucepan with a lid - 2 pieces, Cooker, Tablespoon, Cutting board, Knife, Plate - 5 pieces, Saucer, Salad bowl, Skimmer, Large grater
Cooking Bastille Salad:
Step 1: prepare the chicken breast.
Rinse the chicken breast thoroughly under running water and put it on a cutting board. Using a knife, if necessary, we clean the meat from veins, fat and cartilage. We lay the fillet in a medium pan and fill it with ordinary cold water so that it completely covers the component. We put the container on medium heat and bring to a boil. Attention: remove the resulting foam with a slotted spoon. Then make the fire less than average, cover the pan with a lid and cook the chicken for 40-50 minutesuntil it becomes soft. After the allotted time, turn off the burner, and transfer the meat to a cutting board to cool to room temperature.
Immediately after this, we cut the component into small pieces with a knife and transfer to a free saucer. Important: it’s best to cut the chicken breast into strips, so that later we get a composition of all the ingredients.
Step 2: prepare the potatoes.
Wash the potatoes thoroughly under running water and put in a free pan. Fill the vegetable with water and put the container on medium heat. When the water boils, make the fire less than average, cover the pan with a lid and cook the component for 30-35 minutes. After the allotted time, turn off the burner, and use a tablespoon of potatoes to shift on a cutting board so that it cools to room temperature.
Immediately after that, with clean hands and a knife, peel it from the skin and cut into small pieces the same size as chicken. Attention: You can also use a coarse grater, which I do most often. Then the salad is tender. The processed potatoes are transferred to a free plate.
Step 3: prepare the ham.
We spread the ham on a cutting board, peel off the protective film or peel, and then, using a knife, cut into strips and transfer to a clean plate.
Step 4: prepare bell peppers.
Bell pepper is well washed under running water and put on a cutting board. Using a knife, remove the tail and peel the vegetable from seeds. After that, cut it into strips and transfer it to a clean plate.
Step 5: prepare lettuce leaves.
We wash each leaf of lettuce well under running water, as sand and other dirt often come across at their base. Then put the greens on a cutting board and use a knife to cut into strips. The processed salad is transferred to a free plate.
Step 6: prepare the prunes.
We rinse the prunes well under running warm water and put them on a cutting board. Using a knife, cut dried fruit into four or more pieces and transfer to a clean saucer.
Step 7: prepare the Bastille salad.
In a salad bowl, lay out in turn such ingredients as 1/2 part of shredded lettuce, potato chips, chicken, half chopped bell pepper and all the prunes. Then we make a net of mayonnaise and spread on its surface the remaining leaf lettuce, straws of ham and bell pepper. If desired, we cover the salad again with a mayonnaise net and can be served, but I usually do this.
Step 8: serve the Bastille Salad.
Before serving the Bastille salad to the dinner table, you can decorate the dish with fresh parsley or dill, tomato slices or olives with olives. Already at the table, the salad should be mixed with a tablespoon and each person pour a portion of this fragrant and rather tasty dish into the plate.
- Instead of smoked ham, you can add balyk or boiled pork to the salad.
- For a pungent taste, you can fry pieces of chicken in a small amount of vegetable oil, and then grind them into smaller pieces or generally with straws.
- In addition to the vegetables indicated in the recipe, you can also add shredded cabbage to the salad. Then the dish is even tastier.
- You can add any spices of your choice to Bastille salad.