Exquisite Fusion Salad: A Symphony of Flavors You Won't Believe! | 4K Quality скачать в хорошем качестве

Exquisite Fusion Salad: A Symphony of Flavors You Won't Believe! | 4K Quality

Cooking Bible's Special Potato and Chicken Salad! Experience the magic of our Divine Fusion Salad! Bursting with vibrant flavors and fresh ingredients, this salad is a culinary masterpiece you won't want to miss. Tender chicken, crisp veggies, and a creamy dressing come together in perfect harmony to create a taste sensation that will leave you craving more. Join us on a journey of flavor exploration and indulge in a salad like no other. Dive into deliciousness with our Divine Fusion Salad – your taste buds will thank you! Ingredients for 6 Servings: Potatoes: 4 Chicken Breast: 283 g (10 oz) Carrot: 1 Cucumber: 1 Yellow Onion: 1 Red Onion: 1 Dill: 1 Bunch Dill Pickles: 142 g (5 oz) Green Peas: 113 g (4 oz) Egg: 3 whole Garlic: 4 cloves Mayo: 240 g (1 cup) Mustard: 2 tbsp Lime: 2 Bay Leaves: 1 Salt & Black Pepper: 2 tsp Recipe: 1. Place the chicken breast in a pot with the yellow onion, garlic cloves, bay leaf, and enough water to cover the chicken. 2. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the chicken is cooked through and tender. 3. At the same time, in a separate pot, place the eggs in water and bring to a boil. 4. Once boiling, reduce the heat and let the eggs simmer for about 10-12 minutes. 5. Peel and dice the potatoes, carrots, cucumbers, red onion, and dill pickles into small, uniform pieces. 6. In a large pot, bring water to a boil. 7. Add the diced potatoes, carrots, and green peas to the boiling water. 8. Let the vegetables cook for about 8-10 minutes or until they are tender but still firm. 9. Drain the vegetables and let them cool to room temperature. 10. Remove the chicken from the pot, let it cool slightly, then shred it using two forks. 11. Remove the eggs from the water and let them cool before peeling and slicing them. 12. In a small bowl, mix the mayo, mustard, juice from the limes, salt, and black pepper until well combined. Adjust seasoning to taste. 13. In a large mixing bowl, combine the cooked and cooled chicken, boiled and diced vegetables, and diced dill pickles. 14. Add the dressing to the bowl and toss until everything is evenly coated. 15. Place a circular mold on a serving platter. 16. Carefully fill the mold with the salad mixture, pressing gently to compact it. 17. Once the mold is full, carefully lift it off the salad, leaving a neat, circular shape. 18. Arrange the sliced boiled eggs on top of the salad in a decorative pattern. 19. Sprinkle chopped dill over the salad for garnish. 20. Serve the Potato and Chicken Salad immediately as a delicious and satisfying meal. 21. Enjoy your flavorful and nutritious salad! Thanks for watching this video on the Cooking Bible channel! We have just started our Youtube channel and your support is really appreciated. If you enjoyed this video please like, share and subscribe to our channel! It will help us a lot!! If you have any ideas of how we can improve this meal, let us know in comments!