Chicken Meat Salad
Hello Dear Friends,
I wanted to start the day with a colorful and delicious recipe. The stress of moving and settling is now over. Filming will continue next week. I will also work on my blog a lot this week :)
Chicken Meat Salad is the same meat dessert such a delicious thing. Especially when the fried meat is rested and softened, its taste becomes legendary.
While I was making the chicken meatball salad, I took a spoonful of chicken juice and soaked it in order to shorten the resting time. Thus, instead of waiting for 1,5 - 2 hours for yoghurt etc. to brew, it was ready for service after resting for half an hour.
You can use whatever garnish you have at home while preparing this salad. I wanted it to be refreshing since it already had chicken in it and I chose something fresh. If you want, you can also get different flavors with canned products such as roasted peppers, corn, mixed garnishes.
with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari
Love….
Ingredients for Chicken Meat Salad Recipe
- 1 pack of meat
- 2 glasses of yoghurt
- 3 tablespoons of cream cheese
- 2 cloves of garlic
- salt
- 2 chicken drumsticks
- water to boil the drumsticks
For the top:
- 2 carrot
- dill
- fresh onion
- parsley
Fabrication:
- Put the chicken drumsticks in the pot, add enough water to cover them by 1-2 fingers and boil them on medium heat until they soften.
- Set aside the water of the boiled baguettes and shred the drumsticks.
- Mix cream cheese, yogurt, garlic and salt in a bowl.
- Spread 3-4 spoons of this mixture on the bottom of the bowl to make the salad.
- Arrange 1 row of meat on top, pour 1 spoon of the boiled water you have reserved on each of the meatballs and spread the shredded chickens.
- Lay the remaining meat on top and moisten it with a spoonful of chicken broth.
- Finally, spread the remaining yoghurt mixture on top of the meatballs.
- Garnish with grated carrots, chopped spring onions, parsley and dill and put in the refrigerator. Let it rest for 2-3 hours, then slice and serve.