1. Classic salad “Capercaillie Nest” with quail eggs and fried potatoes

Ingredients

• 2 chicken eggs;
• 3-4 quail eggs;
• 200 g chicken breast fillet;
• 3 potatoes;
• 3-4 tablespoons of vegetable oil;
• 1 small red onion;
• 1 cucumber;
• salt – to taste;
• black pepper – to taste;
• 3 tablespoons of mayonnaise;
• 5-7 sprigs of dill.

Cooking

Hard-boil chicken eggs for 10 minutes, quail eggs for 4-5 minutes, chicken breast until tender.

Grate the potatoes on a Korean carrot grater or cut into thin strips. Heat the oil in a frying pan over medium heat. Divide the potatoes into portions and fry until golden brown in a few minutes. Lay out on paper towels and refrigerate.

Cut chicken eggs, chicken, onion and cucumber into small pieces. Salt, pepper and season with mayonnaise. Arrange on a plate in the shape of a nest. Sprinkle the middle with chopped dill, and spread the quail eggs on top. Garnish the salad with fried potatoes on the sides.

2. Salad “Capercaillie Nest” with chicken breast and ham

Ingredients

• 400 g chicken breast fillet;
• 4 eggs;
• 3 potatoes;
• 100 g of ham;
• 50–70 g of hard cheese;
• 150–200 g of processed cheese;
• 350-400 g of pickled champignons;
• 2-3 cloves of garlic;
• 2-3 tablespoons of vegetable oil;
• 2-3 sprigs of dill;
• mayonnaise – to taste;
• salt – to taste;
• black pepper – to taste.

Cooking

Boil the chicken breast until tender, hard-boiled eggs for 10 minutes.

Grate potatoes for Korean carrots, squirrels, ham and hard cheese – on a large one, yolks and processed cheese – on a small one. Cut mushrooms and chicken into small pieces. Pass the garlic through a press.

Heat the oil in a frying pan over medium heat. Fry potatoes for a few minutes until golden brown. Lay out on paper towels and refrigerate.

Mix melted cheese with garlic, egg yolks, chopped dill, mayonnaise, salt and pepper. Form several “eggs”.

Combine chicken with ham, hard cheese, mushrooms and proteins. Salt, pepper and season with mayonnaise. Arrange on a plate in the shape of a nest. Put cheese and garlic balls in the center, decorate the salad with fried potatoes on the sides.

3. Salad “Capercaillie Nest” with chicken and corn

Ingredients

• 200 g chicken breast fillet;
• 4 chicken eggs;
• 3-5 quail eggs;
• 1-2 cucumbers;
• 100 g canned corn;
• salt – to taste;
• ground black pepper – to taste;
• mayonnaise – to taste;
• 3-5 potatoes;
• 300 ml vegetable oil.

Cooking

Boil the chicken breast and eggs and set aside. Cut the fillet and chicken eggs together with cucumbers into small pieces. Add corn, salt, pepper, season with mayonnaise and mix.

Grate the potatoes on a Korean carrot grater or cut into thin strips. Brown for a few minutes over medium heat in a skillet with oil. Season with salt, place on paper towels and set aside.

Lay the salad base on a serving platter or divide among serving plates. Sprinkle potatoes on top and garnish with quail eggs.

4. Salad “Capercaillie Nest” with cheese, cucumbers and bell peppers

Ingredients

• 3 potatoes;
• 200 g chicken or turkey fillet;
• 3-5 quail eggs;
• 100 g of hard cheese;
• 1 bell pepper;
• 1-2 small pickled cucumbers;
• 2-3 tablespoons of vegetable oil;
• 1 tablespoon of mayonnaise;
• 2 tablespoons of sour cream;
• 1-2 sprigs of dill.

Cooking

Boil one potato and poultry fillet until cooked, quail eggs – hard boiled for 4-5 minutes. Grate the remaining potatoes on a Korean carrot grater, cheese and boiled potatoes on a large one. Cut chicken, bell peppers and cucumbers into strips.

Heat the oil in a frying pan over medium heat. For a few minutes, brown the raw potatoes, put on paper towels and cool.

Mix mayonnaise and sour cream. Arrange chicken, peppers, cheese, grated potatoes, and cucumbers in layers on a plate. Lubricate each with mayonnaise-sour cream sauce. Sprinkle the fried potatoes on top and place the eggs on the dill sprigs.

5. Salad “Capercaillie Nest” with cheese and smoked chicken

Ingredients

• 2 chicken…