Chicken Salad

A nice salad with boiled chicken or any other leftover meat we have in the fridge! We can also use roasted chicken or turkey breast/legs!
Serve in the festive table, winning favorable comments about the outcome.
I sure recommend it!

work: 1h:30'

time: 1h:30'

medium: 5/10

Ingredients (8 servings)

• 1 chicken 1300 gr/3 lbs
• 3 medium potatoes
• 1 onion
• 4 large carrots
• some celery
• 2 boiled eggs for decoration at the end
• 300 gr/ 10 oz mayonnaise
• 250 gr/ 9 oz greek yogurt
• 100 gr/ 3.5 oz pickled cucumbers
• 4 tbsp ketchup
• 5 grains of pepper
• salt & pepper to taste

Instructions

1. Boil the chicken thoroughly with the vegetables, salt and pepper grains.
   Beware that if the vegetables get cooked faster (they get soft - test with a fork) than the chicken you have to take them out and let the chicken continue until ready.
   When ready remove the chicken also from the pan and let cool.
   The celery, onion and pepper grains have given flavor and we don't need them any more. Take the out.
2. Take a large bowl and in it separate the bones from the meat, cut the meat in bite size pieces without the skin.
3. Cut the potatoes into cubes along with 3 of the 4 carrots. Keep the last carrot for decoration.
   Stir half the mayonnaise and yoghurt with the ketchup, until it gets a pink color. Pour this sauce into the bowl where you have the chicken and the vegetables.
4. Add salt and pepper to taste.
   Mix well.
   Now it's time to transfer to the serving bowl. Choose a deep bowl.
5. Put the mixture in the bowl, pressing lightly. Cover it with the rest of mayonnaise that we did not use (without ketchup). Garnish with sliced eggs, carrots or pepper according to your visual inspiration of the moment.
6. Cover the bowl with transparent film.
7. For best result refrigerate for one night, to mix the flavors.

Our chicken salad will be more impressive if we put the mixture into the cake pan, after you run in a plastic wrap, which extends from the mold to make serving easier. See photo for more details.
Garnish (again - the other side now) with sliced boiled eggs, carrots and red pepper. They would come over when you flip the salad to the serving platter.
This is the way to have a nice round salad in the shape of a cake that will beautify your table!