One of the most common recipes for our fall party tonight. Abundant material in the form of a chicken with pumpkin salad. The salad I’m preparing the menu for a long time wanted to do a little more to develop, in accordance with the concepts brought. The image of you like a lot of us loved the taste. The recipe is for those who want to do…


– 500 gr chicken breast

– 500 g yoghurt

– 2-3 tbsp mayonnaise

– 1 teaspoon turmeric

– Small diced pieces of pickled gherkins 15-18

– 8-10 sprigs of chopped dill

– 250 g mushrooms 🍄

– 1 cup peeled almonds

– 1 cup cut into small cubes and boiled carrots 🥕

– 1 cup cut into small cubes and boiled potatoes 🥔

– 1 cup peas

– 1 handle pepper Yesil

– Strips 1 carrot removed

– 10-12 toasted almonds

To blanch the chicken:

– 2 bay leaves

– 4-5 sprigs of dill


To make our salad, first boil chicken breasts with the ingredients. When it comes to a boiling point, low heat until you get the consistency that will easily didiklenec we’re cooking. We are open when it gets mild the chickens into pieces as small as possible. In a separate saucepan boil the lemon juice by adding our mushroom are chopping it into small pieces.

A large and deep bowl of yogurt, garlic, salt, turmeric and add the mayonnaise and mix thoroughly. Then add chicken, diced carrots, potatoes and mushrooms, pickles, peas, and dill will add. Soteleyip peeled almonds in a pan a little, slight color change after 10-12 pieces we are adding to the salad and take the rest. All the ingredients mix thoroughly. Then all the prepared material to a thickness of a few layers of stretch film and put in a large piece of slightly flattened ball shape and wrap it with the rope wraps around giving, such as by connecting the package, we pick the trail of the pumpkin slices. In this way, at least we’re resting in the fridge for 2-3 hours. (1 night I kept waiting.) We Service a large plate and put lettuce leaves on the floor and stretch film, we put our salad we separated carefully from the rope. IP traces we place carrot strips. The middle point between them, my tongue and roasted almonds on top, and we’re not stabbing our hands with gentle pressure on the stem of the pepper. We served pumpkin salad. Bon Appetit…

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