Chik-Myk Salad

1 . Stage

In the recipe header it says 90 minutes of cooking. In fact, it takes 20 minutes to slice and assemble the salad, and the rest of the time is spent marinating onions and boiling beets. Marinate the onions (I took a Yalta onion): we make a marinade, cut the onions into quarter rings and leave in the marinade for an hour. If you do not like pickled onions in salads, you can scald the sliced onions with boiling water, get rid of the bitterness.

2 . Stage

Boil the beets, peel them, grate them long on a grater for Korean carrots.

3 . Stage

Cucumbers are cut in julienne (trim the skin).

4 . Stage

Cut the chicken fillet into julienne strips. Any kind of meat can be used: we tried both cooked beef and smoked pork brisket, but the family likes it better with smoked chicken fillet.

5 . Stage

I took purchased carrots - I didn't have time to make them myself. If the carrots are long, cut them in half. We "free" the corn from the liquid. Chips - the smallest packet, and the taste. You decide (I have sour cream and onions).

6 . Stage

We assemble the salad. Put the carrots, cucumber, beet, meat, corn in a pile. Take the onions out of the marinade, squeeze them and add them to our salad. I've written a grocery spread, but it's relative. The vegetables (except the onions) and the fillets should be about the same amount, the onions a little less.

7 . Stage

We add mayonnaise.

8 . Stage

When serving, pour chips into the salad, take a spatula (spoon, fork) in both hands and stir. Bon appetit!!!