Chicken Salad with Pistachio Chips

Name: Chicken Salad with Pistachio Chips
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chicken breast; 40g Pistachio nuts; 50g Cucumber; 30g carrot; 15g potato; Some Potato chips; Some olive oil; Some salt; a little black pepper powder; 1/2 spoon White rum; 1/2 spoon vanilla; Some Salad dressing

by Shangshizhiwen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Nuts are always crispy and crispy, and people can't help but eat endlessly. Have eaten the deliciousness of sugar dipped walnuts, and like the stewed flavor of boiled peanuts. What is it like to put pistachios and potato chips in a dish?

The chicken breasts are marinated in advance, and then mixed with oil to seal the gravy. After being slightly fried, the meat will remain fresh and tender. Put it together with crispy pistachio nuts, refreshing cucumbers, and red attractive and nutritious carrots, mix with sweet and flavorful salad dressing, use golden yellow non-fried potato chips as a container, and slightly decorate it. It is a Western-style salad that is so amazing that people think it is in a western restaurant.

Turning snacks into main dishes is also delicious and touching.

For your love, or for yourself, or for your family, come to offer this pistachio chicken salad, I believe everyone will be very happy.

Chicken Salad with Pistachio Chips

1. Remove the fat and oil from the chicken breast, remove the excess white film, and slightly chop the meat on both sides with the back of a knife.
Cut the meat into cubes, add a little salt, black pepper, and white rum, and mix well.
Add 1/2 tablespoon of olive oil, mix well, and let stand for 30 minutes.
Peel the pistachio kernels from the shell.

Chicken Salad with Pistachio Chips recipe

2. Wash the cucumber and cut into cubes.
Wash the carrots, peel them, and dice them.
Wash the potatoes, peel them, and cut into square slices about 2 cm thick.
Put the potato chips in a bowl, add a little salt and a few drops of olive oil, and mix well.

3. Heat a frying pan, add a little olive oil, turn the heat to low when the oil temperature rises, add potato chips, fry until the bottom is golden, turn it over, fry until golden on both sides and serve.
Put a little olive oil in the frying pan, turn to medium heat when the oil temperature rises, add diced carrots and a little salt, stir fry until cooked, and serve.
Put an appropriate amount of olive oil in the frying pan. When the oil temperature rises, add the diced chicken, stir fry until the meat turns white and the meat is cooked thoroughly.
The fried potato chips are stacked on the plate and decorated with green vegetables. Take a few pistachio kernels and break them in half and place them on one side of the plate.

4. Remove the gravy from the diced chicken grate that has been aired until it is slightly cool. Put the carrot, cucumber, and remaining pistachio nuts in a large bowl, add a little salt, black pepper, vanilla, and olive oil.
Add salad dressing and mix well.
Put a slice of potato chips on the plate, use chopsticks to hold an appropriate amount of salad, and place the individual pieces on the potato chips.
Put another slice of potato chips, put the salad again, and repeat to the desired height.

Tips:
1. The chicken breast has a smooth texture. Chop the top meat texture on both sides with the back of a knife or smash it with a meat hammer to make the meat more tender.
2. Add salt when mixing at the end, so you need to master the amount of salt before marinating meat, marinating potato chips, and frying carrots, just a little bit of flavor. Don't put too much in the final mixing.
3. When cutting the meat, cucumbers and carrots, try to cut them into cubes of the same size, so that they will be placed relatively flat when placed.
4. The chicken breast should not be fried for too long to prevent it from becoming old and the meat will be easier to burn. As long as it turns white and tastes well cooked, it will be served immediately. After frying, let it sit and let it cool until some gravy overflows from the chicken. Drain the gravy before mixing the salad and mix.
5. Dry the chicken and diced carrots until they are a little bit cold before mixing. Avoid too hot to thin the salad dressing and affect the appearance and taste.