Ant Hill Salad with Chicken and Potato Straws

Source: Anatoliy Krygin, AdobeStock

A vibrant presentation is just as important as excellent taste, especially when it comes to salads that can grace a festive table. The "Ant Hill" salad with chicken and potato straws is simultaneously hearty, fresh, and visually appealing. Bookmark our recipe!

Preparation time: 1 hour 20 minutes.
Servings: 4.

Ingredients

• 1 chicken fillet;
• 2 potatoes;
• 1 large cucumber;
• 1 large tomato;
• 50 g hard cheese;
• 2 cloves garlic;
• 4 sprigs of herbs to taste;
• salt to taste;
• mayonnaise for dressing the salad;
• vegetable oil for frying.

Step-by-step recipe

1. Boil the chicken fillet in salted water, let it cool directly in the broth, and finely chop.
2. Finely chop the tomato, press the garlic through a press, and grate the cheese. Grate the cucumber on a Korean grater and gently squeeze out excess juice.
3. Mix all of this with the chicken, season with salt to taste, and dress with mayonnaise.
4. Separately, grate the peeled potatoes on a Korean grater, rinse thoroughly to remove starch, and pat dry with paper towels.
5. Heat about 100 ml of vegetable oil in a saucepan or a deep-sided frying pan.
6. Fry the potato straws in batches until golden brown and transfer them to paper towels.
7. Place the salad in a deep bowl, lightly compact it, and invert it onto a serving plate to form a neat mound.
8. Sprinkle the "Ant Hill" all over with potato straws and garnish with herbs. The salad is ready, enjoy your meal!