Salad Lilac

Salad Lilac
Preparation time
30 mins
Cooking time
90 mins
6 people

The holiday on March 8 salad with chicken, corn, cucumbers and mushrooms, decorated in the form of twigs of lilac.


Salad Lilac



  • chicken fillet 1 pc.
  • onion 1/2 ea.
  • mushrooms 250 g
  • vegetable oil for frying
  • salt, pepper
  • pickles 23 pcs.
  • eggs 45 pieces.
  • mayonnaise to taste
  • canned corn 1/2 cans
  • parsley a few sprigs
  • beets 1 pc.
  • water 750 ml


  1. Chicken fillet boil in salted water, cool and finely chop.
  2. The mushrooms and onions chop, fry in vegetable oil until tender. Season with salt and pepper.
  3. Pickles chop.
  4. Beets peel, grate and pour boiling water. Allow to cool and strain through a sieve.
  5. The eggs boil hard boiled, cool and clean. Divided into whites and yolks separately to grate. Whites 3 eggs soak in the beet juice for 15 minutes, then drain excess liquid.
  6. Salad put layers, lubricating each layer of mayonnaise: chicken, onions and mushrooms, corn and cucumbers.
  7. Sprinkle the salad with grated egg yolk. To make the parsley stems, white and colored proteins of a branch of lilac.
Salad Lilac
5 (100%) 2 vote[s]


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