Obzhorka salad with chicken

Obzhorka salad with chicken is a fairly affordable appetizer that men adore. For cooking, they use the most common products that can almost always be found at home. An appetizing salad is most likely prepared for everyday consumption, but this is the only way it will fly away at a festive celebration. People love simple home-cooked food. And when it is not only tasty and cheap, but also satisfying - what could be better?

Classic salad Obzhorka with chicken and pickles

The classic Obzhorka salad with chicken and pickles is a wonderful hearty dish that any meat-eater will appreciate. I’ll say right away that the fitonyashki will pass by due to the significant amount of mayonnaise. Well, we'll get nothing more!

1. 
   The classic Obzhorka salad with chicken is quick and easy to prepare. So, gather the necessary ingredients for an amazing salad.
2. 
   Wash the chicken breasts, remove the skin and place in a pan. Fill with water.Place on the stove and bring to a boil at medium temperature, skim off the foam with a slotted spoon. Close the lid and cook on low heat for about an hour. Leave the finished meat in the broth until it cools completely.
3. 
   Wash the carrots to remove sand and dirt, peel them with a vegetable peeler, and grate them. Heat a thick frying pan over medium heat. Pour out the oil, unload the chopped carrots and cook until soft.
4. 
   Remove the top layer of the onion, rinse and cut as convenient. When the carrots become soft, add the onion to the frying pan.
5. 
   Stir and cook everything together for 5-7 minutes.
6. 
   Disassemble the cooled chicken meat into fibers with your hands or using a knife, try to chop it into cubes.
7. 
   Cut the pickled cucumbers into squares. Barrel cucumbers will be perfect in this salad.
8. 
   Place the chicken and cucumbers in a container. Peel and chop the garlic clove in a convenient way. Add to products.
9. 
   Stir the ingredients.
10. 
    Cool the roasted vegetables completely in the pan.
11. 
    Transfer to a salad bowl.
12. 
    Stir the ingredients and season if desired. Season with mayonnaise. Stir. Taste for salt, adjust if necessary. But the salt from the cucumbers is enough for me.
13. 
    Place the salad on a serving platter and, if desired, decorate with fresh vegetables. Call your family for dinner. Bon appetit, eat tasty and satisfying!

“Obzhorka” salad with chicken and mushrooms

“Obzhorka” salad with chicken and mushrooms turns out incredibly appetizing. Mushrooms and walnuts give the dish a pleasant twist. It is simply impossible to explain in words. In principle, ordinary products are used, but how delicious it is! The ingenious combination of ingredients will delight your guests.

Cooking time – 1 hour 30 minutes

Cooking time – 50 min.

Portions – 5

Ingredients:

• Chicken fillet – 1 pc.
• Canned champignons – 1 jar.
• Walnuts – 4 pcs.
• Onions – 2 pcs.
• Pickled cucumbers – 2 pcs.
• Carrots – 1 pc.
• Garlic – 2 cloves.
• Mayonnaise - to taste.
• Salt - to taste.
• Vegetable oil - for frying.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1. Wash the chicken fillet, dry it and fry in a hot frying pan on both sides. Don't forget to add salt and pepper. Cool the finished meat and chop into cubes. In principle, you can boil the chicken and then leave it in the broth until it cools completely.

Step 2. Simmer chopped canned champignons in a hot frying pan, add salt and pepper.

Step 3. Remove the peel from the onion and chop as convenient. Heat a thick-walled frying pan over medium heat. Pour out the oil, unload the chopped onion and sauté for a couple of minutes.

Step 4. Wash the carrots to remove sand and dirt, peel the skins with a vegetable peeler, and grate them. When the onion becomes soft, add the carrots to the frying pan.

Step 5. Cut the pickled cucumbers into squares. Barrel cucumbers would also be perfect in this salad.

Step 6. Sort the walnuts from the partitions and shells. Chop with a knife or chop in a convenient way.

Step 7. Rinse the parsley, shake off excess moisture, and chop with a knife.

Step 8. Collect the chopped products in one container. Peel and chop the garlic cloves in a convenient way. Add to products. Season with mayonnaise. Stir the salad. Take a sample and balance the taste if necessary. I have enough salt from cucumbers.

Step 9. Place the salad on a serving platter. Invite your family and friends to the dinner table.Bon appetit, eat and get incredible emotions!

“Obzhorka” salad with chicken and beans

“Obzhorka” salad with chicken and beans turns out to be quite filling. It can be served separately. The dish turns out balanced and incredibly appetizing. All ingredients combine perfectly with each other. This salad won't take much time if you have cooked beans. Although, to save time, you can use canned beans.

Cooking time – 1 hour 30 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Chicken fillet – 1 pc.
• Dry beans – 1 tbsp.
• Large carrots – 1 pc.
• Sliced ​​loaf – 4 slices.
• Onions – 1 pc.
• Pickled cucumbers – 1 pc.
• Garlic – 4 cloves.
• Mayonnaise - to taste.
• Salt - to taste.
• Olive oil – 1 tbsp.

Cooking process:

Step 1. Cut the pickled cucumbers into strips. Wash the carrots to remove sand and dirt, peel the skins with a vegetable peeler, and grate them. Remove the top layer of the onion, rinse and cut as convenient.

Step 2. Heat a thick frying pan over medium heat. Pour out the oil, unload the chopped carrots and cook until soft.

Step 3. Rinse the chicken fillet and place in a pan. Fill with water. Place on the stove and bring to a boil at medium temperature, skim off the foam with a slotted spoon. Close the lid and cook on low heat for about an hour. Leave the finished meat in the broth until it cools completely. Then separate it into fibers by hand.

Step 4. Peel and chop the garlic cloves in a convenient way.

Step 5. Soak dry beans in water in the evening and then cook. Drain through a sieve and rinse. If you're short on time, use canned beans.Combine all ingredients in a common container. Add salt to taste.

Step 6. Cut the crust off the loaf and cut it into squares. Place it in a bag. Grind the garlic using a garlic press, sprinkle with oil, twist the bag and mix well.

Step 7. Place the croutons on a dry frying pan and brown until beautifully golden brown.

Step 8: The salad can be served in a variety of ways. Mix all ingredients, season with mayonnaise and place in a salad bowl. Top with croutons. Or, lay out the ingredients in layers, covering each layer with mayonnaise, decorating the top with beans. The bright, aromatic salad is ready. Invite your friends and eat with pleasure.

“Obzhorka” salad with chicken and Korean carrots

“Obzhorka” salad with chicken and Korean carrots turns out incredibly tasty. Korean carrots add piquancy to the salad and an interesting twist. You want to eat a bright salad and, despite the fact that the salad is hearty, it is very difficult to stop. I recommend this recipe and use it often myself.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 3

Ingredients:

• Boiled chicken fillet – 150 gr.
• Dill - to taste.
• Korean carrots – 150 gr.
• Onions – 2 pcs.
• Pickled cucumbers – 1 pc.
• Vegetable oil – 4 tbsp.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Make the ingredients for the divine snack according to the list. Peel the onions from the husks. Boil the chicken fillet before you plan to prepare the salad. This will save quite a lot of time.

Step 2. Cut the peeled onion into rings and then cut into four parts.

Step 3. Heat a thick frying pan over medium heat.Pour out the oil, unload the chopped onions and simmer. Cool the poached onion.

Step 4. Thinly slice the pickled cucumber.

Step 5. Place the chopped cucumber in a sieve to remove excess moisture. This will keep you safe and the salad will not be watery.

Step 6. Chop the chicken meat into cubes.

Step 7. In a common container, combine fried onions, pickled cucumber, chicken and Korean carrots. Rinse the dill sprigs under the tap, dry and chop. Add to salad. Add pepper and season with mayonnaise. Stir. Take a sample and adjust the taste if necessary.

Step 8. Using a cooking ring, transfer the salad to a serving dish and, if desired, decorate with dill and Korean carrots. Enjoy! Eat with pleasure!

“Obzhorka” salad with croutons

“Obzhorka” salad with croutons is the most exquisite option of all. I love this snack. Smoked chicken and crispy croutons make the salad more festive. The appetizer turns out incredibly appetizing. The pleasant aroma simply captivates and increases your appetite.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 6

Ingredients:

• Smoked chicken breast – 250 gr.
• Wheat loaf – 2 slices.
• Carrots – 1 pc.
• Onions – 1 pc.
• Pickled cucumbers – 2 pcs.
• Parsley - to taste.
• Vegetable oil – 1 tbsp.
• Mayonnaise - to taste.
• Spices - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Compose the desired products according to the recipe. Wash the carrots with a brush under the tap, peel them with a vegetable peeler. Rinse the parsley under the tap and dry.

Step 2.Remove the peel from the onion, run under the tap and chop as convenient.

Step 3. Grate the prepared carrots.

Step 4. Heat a thick frying pan over medium heat. Pour out the oil, unload the chopped carrots and onions, cook until soft. Then cool the vegetables.

Step 5. Cut the loaf into squares. Place bread pieces for croutons in a dry frying pan and brown until beautifully golden brown. Sprinkle with salt, spices and stir. Leave in the pan for 10 minutes. The loaf will dry out and you will end up with spicy croutons.

Step 6. Cut the pickled cucumbers into squares. Barrel cucumbers would also be perfect in this salad.

Step 7. Cut the smoked chicken into cubes. Combine the products in a large container designed for mixing salad.

Step 8. Mix the ingredients, season if desired. Season with mayonnaise. Stir again. Take a sample and balance the taste if necessary. But the salt from the cucumbers is enough for me.

Step 9. Transfer the salad to a serving dish and decorate with parsley leaves. The bright, aromatic salad is ready. Invite your friends and eat with pleasure.

Obzhorka salad with smoked chicken

The “Obzhorka” salad with smoked chicken turns out divine. The rich smoky aroma combined with garlic increases your appetite. The salad turns out so delicious that it’s hard to stop. When I prepare an appetizer according to this recipe, the feast is doomed to success. Guests give compliments and ask for more. That's what I call success!

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 6

Ingredients:

• Smoked chicken legs – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Pickled cucumbers – 4 pcs.
• Parsley - for decoration.
• Cheese - for decoration.
• Vegetable oil - for frying.
• Mayonnaise - to taste.
• Garlic – 3 cloves.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Compose the necessary products according to the recipe. Remove the peel from the onion.

Step 2. Remove the skin and bones from the chicken legs, and then chop them into cubes.

Step 3. Wash the carrots with a brush under the tap, peel them with a vegetable peeler and grate them. Chop the peeled onion as you like. Heat a thick frying pan over medium heat. Pour out the oil, unload the chopped carrots and onions, cook until soft. Then cool the vegetables.

Step 4. Cut the pickled cucumbers into squares. Barrel cucumbers are also ideal in this salad.

Step 5. Peel the garlic cloves and chop them with a knife.

Step 6. Combine the prepared ingredients in a salad mixing container. Add salt and pepper to taste.

Step 7: The salad can be served in a variety of ways. Mix all ingredients, season with mayonnaise and spread using a cooking ring. Sprinkle with grated cheese and decorate with parsley.

Step 8. Or - lay out the ingredients in layers, coating each layer with mayonnaise, decorating the top with grated cheese and parsley. Invite guests. Bon appetit, eat and enjoy!

Obzhorka salad with chicken liver

Obzhorka salad with chicken liver is an interesting option for those who love liver. I will not force this salad on anyone who does not understand this product. But I will say one thing, I didn’t like liver either, until one day I saw this delicious salad on the festive table at a party. This option is significantly different from its chicken counterparts, but that’s the beauty of it.

Cooking time – 1 hour 00 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Chicken liver – 300 gr.
• Peeled carrots – 150 gr.
• Peeled onions – 150 gr.
• Pickled/salted cucumbers – 150 gr.
• Vegetable oil - for frying.
• Mayonnaise - to taste.
• Garlic – 3 cloves.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the chicken liver, trim off the veins and fat. Pour water into the cooking container. Boil at medium temperature, add salt and add the liver. After boiling again, cook on low heat for 15 minutes, then drain through a colander and rinse under the tap.

Step 2. Wash the carrots with a brush under the tap, remove the skin with a vegetable peeler, and cut into strips.

Step 3. Heat a thick frying pan over medium heat. Pour out the oil, unload the chopped carrots and cook until soft.

Step 4. Peel the onions, rinse under the tap and cut as convenient.

Step 5. When the carrots become soft, remove them and place the onions in the frying pan.

Step 6. Sauté for a few minutes.

Step 7. Place the sauteed vegetables in a salad bowl. Cut the cooled chicken liver into strips and add to the vegetables.

Step 8. Cut the pickled cucumbers into strips. Barrel cucumbers would also be good in this salad.

Step 9. Peel and chop the garlic cloves using your favorite method. Add to ingredients. Mix the ingredients. Season with mayonnaise. Pepper it. Taste and adjust salt if necessary. The salt from cucumbers and mayonnaise is enough for me.

Step 10. Divide the salad into portions and decorate if desired. Invite your family. Eat and have fun! Enjoy!

Obzhorka salad with chicken gizzards

The Obzhorka salad with chicken gizzards will interest you, I guarantee you that. At first it will seem that the dish cannot be tasty. However, this opinion is wrong. Chicken gizzards add a unique twist to the dish. If you're afraid you won't like it, make a smaller portion to try. But I assure you, you won’t be dragged away from this snack by the ears.

Cooking time – 1 hour 00 minutes

Cooking time – 25 min.

Portions – 3

Ingredients:

• Chicken gizzards – 500 gr.
• Carrots – 100 gr.
• Onions – 100 gr.
• Pickled cucumbers – 160 gr.
• Vegetable oil – 40 ml.
• Mayonnaise - to taste.
• Bay leaf – 1 pc.
• Allspice peas – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. So, collect the necessary ingredients for an interesting salad. Rinse the chicken stomachs. Wash the carrots with a brush under the tap, remove the skin with a vegetable peeler.

Step 2. Place the chicken stomachs into a cooking container, add peppercorns and bay leaves, and pour in hot water.

Step 3. Boil at medium temperature and add salt. After boiling, cook on low heat for 30 minutes.

Step 4. Then drain through a colander and cool.

Step 5. Peel the onion, rinse under the tap and chop as convenient.

Step 6. Cut the carrots into strips.

Step 7: Heat a cast iron skillet over medium heat. Pour out the oil, unload the chopped vegetables and cook until soft. Then turn off the heat and cool.

Step 8. Cut the pickled cucumbers into thin semicircles.

Step 9. Cut the cooled ventricles into thin slices.

Step 10. Place the sauteed vegetables in a salad bowl, add cucumbers and gizzards.

Step 11. Season with mayonnaise. Pepper it. Taste and adjust salt if necessary.The salt from cucumbers and mayonnaise is enough for me.

Step 12: Toss the salad.

Step 13. Transfer the salad to a serving dish and, if desired, decorate with herbs.

Step 14. Invite guests and expect admiration. Enjoy!