Delicious and Nutritious Salad Trio includes three distinct yet equally mouthwatering recipes that are perfect for any occasion. From the crunchy Carrot & Peanut Salad to the savory Chicken & Peanut Salad, and finally, the rich and flavorful Chicken with Mushrooms & Dried Plums Salad, each offers a unique combination of textures and flavors.
Carrot and Peanut Salad
Ingredients:
- 4 medium-sized carrots
- 2.5 oz (75 g) peanuts
- 2 tbsp wine vinegar
- Oil (can use sesame oil)
Preparation:
Peel and cut the carrots into pieces (such as sticks or slices), then mix them with peanuts, vinegar, and oil. If the peanuts are unsalted, add a pinch of salt.
Peanut Salad
Ingredients:
- 10.5 oz (300 g) chicken breast
- 5.3 oz (150 g) roasted peanuts
- 10.5 oz (300 g) sesame seeds
- 1 cup sour cream
- 1 cup kaymak (or substitute with heavy cream)
- Salt to taste
Preparation: Boil the chicken breast, and once cooled, finely chop it.
Crush the roasted peanuts (you can also grind them if you prefer).
Mix the sour cream and kaymak (or heavy cream), and then add the chopped chicken, crushed peanuts, and sesame seeds to the mixture.
Stir everything well and season with salt to taste.
Chicken Salad with Dried Plums
Ingredients:
- 10.5 oz (300 g) chicken breast
- 8.8 oz – 10.5 oz (250-300 g) fresh mushrooms (champignons)
- 1 onion
- 3-4 eggs
- 3.5 – 5.3 oz (100-150 g) pitted dried plums (prunes)
- 1 fresh cucumber
- Mayonnaise
Preparation:
- Slice the mushrooms and sauté them. Add the finely chopped onion and cook until softened.
- Finely chop the dried plums and cooked chicken. Grate the eggs coarsely.
- Layer the ingredients in a serving dish, spreading mayonnaise between each layer: dried plums, chicken, mushrooms with onions, and eggs.
- Place in the refrigerator for a few hours or overnight to chill.
- Grate the fresh cucumber coarsely and sprinkle on top of the salad before serving.
