Swan Down Salad

Swan Down Salad is an airy, light dish made from ingredients of the same light color, with a texture similar to swan down. To achieve fluffiness, all products are laid out on a wide dish, not crushed and covered with a thin mesh of mayonnaise. The main “lush” ingredient is Chinese cabbage and complemented with onions, potatoes, eggs, cheese, tuna, chicken or crab sticks.

Swan down salad with Chinese cabbage

Swan down salad with Chinese cabbage will be an interesting and tasty appetizer for any table, like all dishes from the Soviet era. In this version, we prepare a salad based on boiled chicken with jacket potatoes and an egg; we take Chinese cabbage as a lush ingredient, form it in layers and season with mayonnaise.

1. 
   Immediately prepare a simple set of ingredients according to the recipe and the number of servings you need. Boil jacket potatoes and hard-boiled eggs.
2. 
   Cook the chicken fillet for 20 minutes, after the water boils, cool in the broth and separate it into individual fibers with your hands.
3. 
   Peel the potatoes, chop them on a coarse grater, place them in the first layer on a wide salad bowl and sprinkle with salt and black pepper.
4. 
   Cover the potato layer with a thin mesh of mayonnaise.
5. 
   Place the second layer of chicken fillet with a mayonnaise mesh.
6. 
   Place grated eggs in a third layer. There is no need to compact the layers; the salad needs to be fluffy.
7. 
   Apply a thin mesh of mayonnaise to the egg layer.
8. 
   Cut the tender tops of the Chinese cabbage leaves into small squares and sprinkle them evenly over the salad.
9. 
   Decorate the prepared Swan Down salad with Chinese cabbage to your liking and you can immediately serve it to the table. The salad, covered with something, keeps well in the refrigerator for up to 3 days. Bon appetit!

Swan down salad with pickled onions

Pickled onions have a good taste and will perfectly complement the Swan Down salad. By observing the basic nuances of cooking: thinly slicing or grating the ingredients, a small amount of salt with mayonnaise, layer-by-layer formation without compacting the layers and decorating with the “fluff” of Chinese cabbage, you will make your dish worthy of a festive table.

Cooking time: 50 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Chicken fillet – 150 gr.
• Beijing cabbage – 150 gr.
• Egg – 3 pcs.
• Potatoes – 2 pcs.
• Hard cheese – 70 gr.
• Mayonnaise – 100 gr.
• Onion – 2 pcs.
• Vinegar 9% – 2 tbsp.
• Sugar – ½ tsp.
• Salt – ½ tsp.

Cooking process:

Step 1. For the salad, immediately boil the chicken fillet for 20 minutes after boiling water. Boil potatoes in their skins and boil hard-boiled eggs. Cool the cooked ingredients and peel them. Separate the Chinese cabbage into leaves and rinse.

Step 2. Peel the onions, cut into thin quarter rings, place in a bowl and sprinkle with salt and sugar.

Step 3. Then pour vinegar into the onion, cover completely with water and leave for 15 minutes to marinate.

Step 4. Place grated potatoes in the first layer on a flat salad bowl.

Step 5. Place the pickled onions in a colander, spread evenly over the potatoes and cover with a thin mesh of mayonnaise.

Step 6. Separate the boiled chicken fillet into individual fibers and place in a salad bowl as a third layer.

Step 7. Grind the eggs on a coarse grater and place in the fourth layer.

Step 8. Grind the hard cheese on a medium grater, sprinkle it evenly over the salad and cover with a mayonnaise mesh.

Step 9. Chop the Chinese cabbage into fluff-like strips and sprinkle it nicely on top of the salad.

Step 10. The prepared “Swan Down” salad with pickled onions should be given 1-2 hours to soak before serving. Bon appetit!

Swan fluff salad with crab sticks

A light and tasty version of the salad from the “Swan Down” line will be a recipe for a salad with crab sticks instead of traditional chicken. Boil potatoes and eggs in advance. Pickle the onions for the salad. You can form the salad either in a cooking ring or on a wide salad bowl, and without compacting the layers.

Cooking time: 30 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Crab sticks – 200 gr.
• Beijing cabbage – ½ medium head.
• Egg – 3 pcs.
• Potatoes – 2 pcs.
• Hard cheese – 150 gr.
• Mayonnaise – 200 gr.
• Onion – 1 pc.
• Vinegar 9% – 2 tbsp.
• Water – 40 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel the pre-boiled potatoes in their jackets, chop them on a coarse grater, place the first layer on a flat salad bowl, sprinkle with salt and black pepper and apply a mesh of mayonnaise.

Step 2. Divide the hard-boiled eggs into whites and yolks.Grind the whites on a coarse grater and the yolks on a fine grater.

Step 3. Cut the peeled onion into thin quarter rings.

Step 4. Grind the hard cheese on a medium grater.

Step 5. Place the chopped onion in a bowl and add vinegar and 40 ml of hot water. Give the onions 15 minutes to marinate.

Step 6. Remove the crab sticks from the shell and cut into small cubes.

Step 7. Chop the green part of the Chinese cabbage into strips.

Step 8. Place the chopped ingredients in layers in a salad bowl on top of the potatoes, applying a mesh of mayonnaise and a little salt and black pepper to each layer. The sequence of layers is as follows: pickled onions, sliced ​​crab sticks, whites with yolks, shredded cheese. Lastly, sprinkle the salad evenly with Chinese cabbage strips. It is advisable to give the prepared Swan Down salad 2 hours to infuse in the refrigerator and then serve it to the table.

Step 9. This salad, formed using a culinary ring, will look beautiful. Bon appetit!

Swan down salad with chicken

Swan down salad with chicken, airy, beautiful and tasty, is a classic version of salads of this type. The set of ingredients is simple, affordable and quick to prepare. You can form the salad either on a common salad bowl or in portioned salad bowls. In this recipe, we season the salad with homemade mayonnaise, but you can also use a mixture of sour cream, garlic and herbs.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Beijing cabbage – 70 gr.
• Egg – 2 pcs.
• Chicken fillet – 100 gr.
• Potatoes – 1 pc.
• Hard cheese – 80 gr.
• Mayonnaise – 1 tbsp.
• Onion – 1 pc.
• Vinegar 9% – 50 ml.
• Water – 50 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.Prepare all the ingredients for the salad according to the recipe and the number of servings you need. Boil chicken fillet, eggs and potatoes in advance.

Step 2. Peel the onion, cut into cubes, cover with a mixture of water and vinegar for 15 minutes and then drain the marinade.

Step 3. Using a coarse grater, chop the boiled and peeled potatoes. Place it on a flat salad bowl as the first layer.

Step 4. Place a second layer of pickled onions and apply a thin mesh of mayonnaise on it.

Step 5. Finely chop the boiled chicken fillet or separate it into fibers with your hands. Place it in a salad bowl as a third layer.

Step 6. Grind the eggs on a coarse grater.

Step 7. Place a fourth layer, sprinkle with salt and black pepper and cover with a mesh of mayonnaise.

Step 8. Using a coarse grater, sprinkle the salad with cheese shavings.

Step 9. Finely chop the Chinese cabbage.

Step 10. Sprinkle the cabbage slices evenly over the top of the salad and sprinkle it with salt and black pepper. Give the prepared Swan Down salad one hour to infuse and you can serve it at the table. Bon appetit!