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Sail Salad with Chips
Instructions
Prepare the ingredients for the Sail Salad with chips. Set aside a few whole chips to decorate the dish. Hard-boil the eggs and remove the shells. Remove the skin from the smoked chicken. Drain the liquid from the canned corn and from the Korean-style carrots.
Cut the smoked chicken into small pieces.
Grate the boiled eggs on a vegetable grater.
In a separate plate, mix the chopped smoked chicken with 2 tablespoons of mayonnaise.
Using a 16 cm diameter pastry ring, begin to assemble the salad. For the first layer, spread the chicken mixed with mayonnaise.
Next comes a layer of Korean-style carrots, spread with mayonnaise.
Then comes the canned corn, also coated with mayonnaise.
Mix the grated chicken eggs with 2 tablespoons of mayonnaise and add them as the next layer.
Crush the chips in any convenient way and sprinkle them over the salad as the final layer.
Carefully remove the pastry ring. Decorate the salad with whole chips and serve.Sail Salad with Chips is sure to please your guests and makes a wonderful addition to a festive table.
Tips
- 1
Add the chips at the end – this is the secret to a crisp result. If you sprinkle them on in advance, the chips go soft from the mayonnaise. Added about 5 minutes before serving, they stay crunchy.
- 2
A 16 cm pastry ring is the secret to the shape. Without a ring the layers spread out. The ring makes the salad tall and neat – ideal for a festive table.
- 3
Drain the liquids – this is the secret to the texture. Corn and Korean-style carrots in their marinade will make the salad runny. Leave them in a sieve for 5–10 minutes and the salad stays firm and holds its shape.
- 4
Homemade mayonnaise is the secret to the flavour. Shop-bought mayonnaise can taste artificial, while a homemade one made with olive oil in 5 minutes using a blender is delicate and creamy. The same principle works in other kinds of layered festive salads.
Video
FAQ
Which chips should I choose? +
The best choice is chips with a neutral flavour and no additives, or a mild cheese flavour (80 g is about one small packet). Sour cream and onion chips also work as a classic option, and salted crackers or rusks give a sharper crunch. Avoid chips with hot pepper, as they upset the balance, and sweet varieties. For the classic Sail Salad, stick to neutral or cheese-flavoured chips.
What can I use instead of smoked chicken? +
Good alternatives include boiled chicken fillet or breast for a lighter, more economical version, smoked turkey, or baked chicken when you want something quick. Smoked beef or smoked brisket give a richer, fattier flavour. Avoid heavily salted cured meats, which will make the salad too salty. For the classic version, smoked chicken or turkey is best.
How long does the salad keep? +
In the fridge, kept in the ring and covered with cling film (without the chips), it lasts about one day. Any longer and the layers mix together and the mayonnaise separates. Before serving, sprinkle on the chips and decorate 5–10 minutes beforehand. I do not recommend freezing it, as the texture is completely ruined. On the second day the taste holds up, but the appearance is worse. Do not leave the salad at room temperature for longer than 2 hours, as eggs with mayonnaise spoil quickly.
What should I serve the salad with? +
This is a hearty, festive salad for a large gathering, and it is a natural fit for a celebration spread. Serve it with a fresh vegetable platter such as cucumbers and tomatoes, slices of rye bread, a cold meat platter, or a cheese selection. A cup of chicken broth or another festive salad alongside rounds out the table. It is a versatile choice for a New Year's spread.
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