This Healthy Beet Chicken Salad Recipe is a delicious and healthy version of a classic salad! Made with shredded chicken and tons of fresh vegetables, this salad is perfect for any meal!
Looking for a healthy beet chicken salad recipe? Look no further! This salad is packed with delicious flavors and will leave you feeling satisfied.
This Healthy Beet Chicken Salad Recipe is perfect for lunch or dinner, and it’s easy to make. Whether you’re vegetarian or not, this salad is a great way to enjoy some delicious flavors and Vitamin C. Give it a try today and see for yourself!
Eat this Healthy Beet Chicken Salad Recipe for a satisfying yet healthy meal. This salad is perfect for a summer BBQ or lunchbox.
This Healthy Beet Chicken Salad Recipe is everything you love about chicken salad, without the unhealthy ingredients. Beets are a great source of vitamins and minerals, and the creamy dressing is perfect for a summer salad. This salad is easy to make and will be a crowd pleaser at your next BBQ!
Ingredients:
1. Chicken fillet – 300 gr
2. Chicken eggs (medium size) – 3 pcs
3. Pickled cucumbers – 250 gr
4. Potatoes – 300 gr
5. Carrots – 200 gr
6. Beet – 150 gr
7. Mayonnaise 180 gr
8. Pepper, salt
For decoration:
– dill greens
– pomegranate seeds
For assembly:
Cake dish with a diameter of 18 cm
Flat plate
Grate on a coarse grater:
– boiled potatoes
– boiled carrots (1 tbsp.l will be left for decoration)
– boiled beets
Divide 3 boiled eggs into whites and yolks, rub (1 tsp of yolks will be left for decoration).
Cut:
– pickled cucumbers. You can grate on a coarse grater, squeeze out the liquid
– boiled chicken fillet
For decoration, finely chop the dill.
1 layer – potatoes, mayonnaise, level with a spoon, tamp. Add salt and pepper.
Layer 2 – chicken, mayonnaise
layer 3 – pickled cucumbers, mayonnaise
layer 4 – carrots, salt and pepper, mayonnaise
layer 5 – yolks, salt and pepper, mayonnaise
layer 6 – proteins, salt and pepper, mayonnaise
layer 7 – beetroot, salt and pepper, mayonnaise
After assembly, the salad will be sent to the refrigerator for 2 hours.
We take it out of the refrigerator and decorate the salad on top with strips of dill, carrots, as well as pomegranate seeds, yolks.
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