Salads

Corn and Chicken Salad


Corn and Chicken Salad Ingredients

  1. Chicken egg 2 pieces (large)
  2. Chicken (fresh fillet) 200-300 grams
  3. Canned corn 1 can (480 grams)
  4. Pickled cucumber 1 piece (medium)
  5. Fresh cucumber 1 piece (medium)
  6. Potato 2 pieces (medium)
  7. Mayonnaise (neutral flavor) to taste
  8. Salt to taste
  9. Ground black pepper to taste
  10. Purified water as needed
  11. Table vinegar 2 tablespoons (for eggs)
  • Main Ingredients: Potato, Corn, Cucumber, Chicken, Eggs
  • Serving 1 serving
  • World Cuisine

Inventory:

A tablespoon, a stove, a pan (capacity 3 liters), a stewpan, a slotted spoon, a stove, a bowl - 3 pieces, paper kitchen towels, a cutting board - 3-4 pieces, a kitchen knife - 3-4 pieces, a canned wrench, a colander, deep bowl, plastic wrap, fridge, salad bowl, or serving plate.

Making a salad with corn and chicken:

Step 1: prepare and cook potatoes.


Of course, someone may find this salad to be commonplace, but it always turns out to be very tasty, fragrant and well complements the everyday menu. So, for starters, using a soft kitchen sponge, thoroughly rinse the potatoes, transfer them to a clean deep saucepan, fill them with purified water 6-7 centimeters higher and put on medium heat. After boiling, cook the vegetable for 20-25 minutes until ready. Periodically we check its softness with the teeth of a table fork, if it comes in smoothly, without pressure, it is welded. Using a slotted spoon, put it in a small bowl and cool to room temperature.

Step 2: prepare and cook chicken eggs.


While boiling potatoes, using the same sponge, rinse raw chicken eggs. Why do this? In order to prevent microbes located on the surface of the shell during heat treatment from entering the protein through the opening pores. Then we send the testicles to a small stewpan, pour water there so that it completely covers them, and add a couple of tablespoons of salt, as well as 9% vinegar. Put everything on medium heat and cook this ingredient 10-11 minutes hard boiled. Then we move in a deep bowl with ice-cold liquid and completely cool.

Step 3: prepare and cook chicken.


At the same time, we wash any chicken meat, for example, drumsticks, thighs or, as in my case, fresh chicken fillet. We dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to cut off the film from the meat, a thin layer of fat, and also remove the cartilage. Then we transfer it to a deep saucepan, fill it with purified water, so that it is 5-6 centimeters higher than the level of this product, slightly salted and put on medium heat. As soon as the liquid starts bubbling, a gray-white foam will appear on its surface - curdled protein, remove it with a slotted spoon and cook the chicken for 20-25 minutesand after that we also cool along with all the other boiled foods.

Step 4: prepare the corn.


We don’t lose a minute while the boiled ingredients cool down, using a special key we open a can of canned corn. We discard its contents in a colander and leave it in the sink before use, so that excess liquid from the yellow grains of glass.

Step 5: prepare the cucumbers and boiled ingredients.


Then we rinse the fresh cucumber in running water, cut the hats from it on both sides, put it on the cutting board together with the pickled one and chop them into cubes from 5 to 6 millimeters in size.

Peel the cooled potatoes with eggs, the first from the peel, and the second from the shell, and cut them on a new cutting board in the same way as the previous products.

Now we return to the fillet, with the help of two table forks we break it into fibers or cut into small pieces from 1 to 1.5 centimeters in size. After that, we lay out the remaining components of the dish on the countertop and proceed to the practically final step.

Step 6: bring the corn and chicken salad to full readiness.


One by one we move chopped potatoes, chicken eggs, fresh, as well as pickled cucumber, chicken meat and canned sweet corn into a deep bowl. Season everything to taste with salt, black pepper, mayonnaise and a tablespoon, mix until smooth. The resulting salad is tightened with plastic wrap, put in the refrigerator for a couple of hours and then tasted.

Step 7: serve a salad with corn and chicken.


Salad with corn and chicken is served chilled as a snack in front of the main dishes or as a full second course for breakfast, lunch or dinner. Its taste is quite saturated, sweetish-salty, delicate and very pleasant, and the aroma is simply fabulous. Serve this miracle in a salad bowl or in portions on plates, optionally decorating with any favorite greens, for example, dill, parsley, cilantro or green onions, such food does not need other additions. Enjoy it!
Enjoy your meal!

Recipe Tips:

- instead of boiled chicken, you can use baked, fried or smoked;

- sometimes carrots and a slice of hard cheese crushed on a small or medium grater are added to this type of salad;

- an alternative to mayonnaise - sour cream or fermented milk yogurt without additives;

- Do not like the burning taste of black pepper? Then season the salad with fragrant, it is less spicy, but more fragrant.