avg —
Salad "Chicken Under the Influence"
Instructions
Prepare the ingredients. Remove the skin from the smoked chicken and shell the boiled eggs. Rinse the tomatoes under running water and pat them dry with a towel.
Cut the smoked chicken into small cubes.
Remove the stems and seeds from the tomatoes, then cut them into cubes.
Pass the eggs through a fine grater.
In a separate bowl, mix the diced smoked chicken with two tablespoons of mayonnaise.
Assemble the salad in a springform ring 16 centimetres in diameter. For the first layer, spread the smoked chicken mixed with mayonnaise evenly.
The next layer is the diced tomato. Season the layer lightly with salt and pepper to taste.
On top of the tomatoes add the grated eggs and cover them with a net of mayonnaise.
Next, add the croutons.
Carefully spread mayonnaise over the croutons, or pipe a thin mayonnaise net. Sprinkle the poppy seeds over the top.
Salad "Chicken Under the Influence" is ready. Remove the springform ring and serve straight away.Bon appétit!
Tips
- 1
SERVE IMMEDIATELY – the croutons go soggy from the tomatoes and the mayonnaise. The salad is at its tastiest freshly made.
- 2
SEEDLESS TOMATOES – remove the seeds before dicing. Otherwise the salad will "run" and the layers will separate.
- 3
POPPY SEEDS ON TOP – the signature touch of the recipe, and where the name comes from. Without them it is not the same salad.
- 4
A 16 CM PASTRY RING – ideal for a neat shape. The same principle works in other layered salads with smoked chicken.
Video
FAQ
Which smoked chicken should I choose? +
Natural hot-smoked chicken is best. Check the ingredients: meat should be first on the list, with no soya, starch or phosphates. Cold-smoked chicken has a more delicate flavour. Avoid "smoked" products made with liquid smoke. Smoked breast is more tender, while leg meat is juicier. The colour should be golden-brown, without a bright orange tint (a sign of colourings). The smell should be a pleasant smoky one, not sharp. Remove the skin – its texture is not suited to a salad. A weight of 300 g equals one smoked breast or about 1.5 legs.
What can I use instead of croutons? +
Alternatives include homemade croutons from rye bread (more natural), unsweetened corn flakes (crunchy), crushed toasted hazelnuts (a premium option), or breadcrumbs with 1 tsp of garlic powder (budget-friendly). Ready-made shop-bought croutons also work (choose ones without a spicy flavour). Without croutons the salad loses its "crunchy" accent. The croutons should be small or medium (5–7 mm), so they are easy to portion with a spoon. Fresh croutons straight from the toaster are the tastiest option.
How long does the salad keep? +
In the fridge, in a covered container, one day at most. The croutons quickly go soggy from the mayonnaise and tomatoes. Make it on the day of serving, or 2–3 hours before. Do not freeze it – the vegetables and eggs will separate once thawed. For a large gathering, keep the chopped components (without assembling) in the fridge for up to 24 hours and assemble the salad an hour before serving. Do not leave it at room temperature for longer than 2 hours, as mayonnaise spoils quickly. It is not suited to taking to the office – it is best eaten fresh.
What goes well with the salad? +
On a festive table it pairs with strong drinks (vodka, brandy), a dry white wine (Riesling, Chardonnay) or a light beer. Serve it with black or grey bread and toast. For a buffet, present it in individual portions in tartlets or small bowls. It works as a starter alongside hot dishes. With a glass of dry red wine (Cabernet, Merlot) it makes a more "grown-up" serving. For a New Year or wedding table, an eye-catching presentation in a springform ring works well. Garnish it with a sprig of parsley, poppy seeds and a slice of cherry tomato for the look of it. It is not suited to an office snack (it goes soggy quickly) – it is better for a meal at home.
- Comment
or post as a guest
Be the first to comment.
