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Venice salad recipe with smoked chicken. How to cook deliciously Venice salad with smoked sausage, ham, prunes, meat, corn, beets, cheese, potatoes, mushrooms, Korean carrots, fresh cucumber: the best recipes

Venice salad is a new, affordable dish with an unusual range of products. Despite such a romantic sea name, there is no seafood in the salad, and the presence of Korean carrots makes it, well, not at all European.

The salad gained its popularity due to its rather budgetary composition. However, the combination of products makes the taste of the salad rich and unlike any other recipe we know.

Cooking is simple, cut and mix. All ingredients are cut into strips. For festive table there are special options for serving the salad, which also make it very beautiful.

It is even difficult to say what exactly is included in the main composition of the salad. The network is widespread with the option Korean carrots and canned corn, but Venice in this case is hard to understand. There are also more "chic" options, with pineapple, prunes, mushrooms and chicken. Thus, now there are already dozens of variations of Venice salad. To understand which of them is traditional, and most importantly - the most delicious - you can only try these options yourself.

Since the salad contains Korean carrots and smoked sausage, you need to season the dish with salt and other spices only after mixing and adding mayonnaise, otherwise you can oversalt.

How to make Venice salad - 15 varieties

Standard salad preparation. It includes only five components and is dressed with mayonnaise. Due to the lack of products that need to be pre-thermally processed, it cooks very quickly.

Ingredients:

  • Korean carrots - 200 g
  • Cervelat or salami - 200 g
  • Fresh cucumber - 1-2 pcs.
  • Hard cheese- 200 g
  • Mayonnaise to taste

Preparation:

Cut the sausage into thin strips, or in a semicircle - a cucumber. Grate cheese. Mix everything in a container, add Korean carrots there. Add corn from the jar, pre-drain the water.

It remains to add mayonnaise and mix thoroughly.

Another option for preparing a salad, this time really with a marine bias - with tuna. Opponents of mayonnaise will also like it, since it is not here.

Ingredients:

  • Canned tuna - 1 can
  • Fresh tomatoes - 4 pcs.
  • Boiled potatoes - 2 pcs.
  • Boiled eggs - 2 pcs.
  • Olives - to taste
  • Greens to taste

For the sauce:

  • Vegetable oil (olive oil can be used) - 4 tbsp. l
  • Lemon juice - 0.5 tbsp l

Preparation:

Cut potatoes and tomatoes into cubes, grate eggs on a coarse grater. Drain the water from the tuna can into a separate bowl (do not pour it out!), Take out the fish and mash with a fork.

Prepare the sauce: mix vegetable oil with juice from a can of tuna and lemon juice.

Now you need to assemble the salad in layers:

  1. Potato
  2. Tuna
  3. Tomatoes

Lay the layers according to this scheme until all the cooked food is finished. Pour sauce over each layer. Decorate with herbs and olives.

This is an almost standard option for preparing a salad, which will be appreciated by those who do not like Korean carrots. All other products are the same, but due to the absence of spicy Korean carrots, the taste of the salad is much softer.

To make the salad more dietary, add boiled instead of sausage chicken fillet.

Ingredients:

  • Fresh carrots - 1-2 pcs.
  • Smoked sausage - 100 g
  • Fresh cucumber - 1-2 pcs.
  • Canned corn- 1 bank
  • Hard cheese - 200 g
  • Mayonnaise to taste

Preparation:

First you need to chop the carrots as thin as possible, or use a special grater. Then cut the sausage and cucumber into strips. Grate cheese.

Mix all ingredients in a salad bowl. Add corn from the jar and season with mayonnaise. Remember to add salt and pepper to taste.

In fact, we are all used to pineapples in a salad. But still, this option stands out from all its fellows in "Venice". However, he also has a right to exist and tastes very good thanks to an interesting combination with fresh cabbage.

Ingredients:

  • Boiled chicken fillet - 200 g
  • Fresh cucumber - 1-2 pcs.
  • Canned pineapple- 100 g
  • Prunes - 100 g
  • Fresh cabbage- 100 g
  • Mayonnaise and salt to taste

Preparation:

Pour the prunes with boiling water and leave to steam for half an hour. Dice the chicken and pineapple. Cucumbers - chop cabbage into strips and finely chop. Rinse the prunes, dry and chop finely too. Then put all the products in a salad bowl, add salt and mayonnaise and mix. Garnish with herbs before serving.

To keep the chicken juicy after boiling, let it cool completely in the broth in which it was boiled.

A more sophisticated version of the salad, completely different from the Korean carrot recipe. Of the common things here, perhaps, only cucumber and mayonnaise. The salad can be without prunes, if you are not a fan of it, but you will hardly be able to part with mayonnaise. The salad can be made in portions or in a single bowl.

Using culinary form for laying out a salad, you can turn any dish into an exquisite one. To do this, lay the ingredients inside the mold in layers, greasing them with mayonnaise. If the composition allows, it is better to alternate the colors of the constituent products.

Ingredients:

  • Boiled chicken breast- 400 g
  • Fresh champignons- 300 g
  • Prunes - 100-200 g
  • Hard cheese - 200 g
  • Boiled potatoes - 2 pcs.
  • Boiled eggs - 3 pcs.
  • Fresh cucumber - 1-2 pcs.
  • Mayonnaise to taste

Preparation:

Soak prunes in boiling water for 15-30 minutes. Throw in a colander, allow to dry and cut into pieces (in half or into quarters).

Cut potatoes, eggs, cucumbers and breast into cubes. Grate cheese.

Chop the mushrooms and fry in a saucepan with a little oil. Cool and mix with all other ingredients. Season with mayonnaise.

If you want to make a salad in portions, lay out the ingredients in this order:

  1. Prunes
  2. Breast
  3. Mayonnaise
  4. Potato
  5. Mayonnaise
  6. Mushrooms
  7. Eggs (better to grate)
  8. Mayonnaise
  9. Grated cheese
  10. Grated cucumber

You have already seen the variation with prunes, this option is even more sophisticated by adding walnut... Also used here smoked breast, but not boiled, due to which the taste also changes.

Ingredients:

  • Smoked chicken breast - 200 g
  • Prunes - 200 g
  • Cheese (preferably "Parmesan") -200 g
  • Kernels walnuts- 100 g
  • Canned champignons - 300 g
  • Boiled eggs - 3-4 pcs.
  • Boiled carrots- 1-2 pcs.
  • Onions - 1 pc.
  • Mayonnaise to taste
  • Lettuce leaves - for decoration
  • Salt to taste;

Preparation:

Cut the chicken, mushrooms and steamed prunes into strips. Chop the onion as small as possible, chop the nuts into pieces no more than 0.5 cm.

Grate the cheese, add prunes to it, and mix the mixture with mayonnaise.

Cut the boiled carrots into cubes. Disassemble the eggs into yolks and whites: grate both on the finest grater. Mix yolks with carrots, dilute with mayonnaise, salt a little.

Now you need to collect the salad: if you wish, you can put it not just on a plate, but on the lettuce leaves. Using the form, collect the portion:

  1. Hen
  2. Mix of carrots and yolk
  3. Mix of prunes with cheese and mayonnaise
  4. Nuts
  5. Mayonnaise (thin layer or mesh)
  6. Mushrooms
  7. A thin layer of mayonnaise
  8. Egg whites

Now the salad needs to stand and soak. Garnish before serving as desired, you can sprinkle nuts on top again.

Also, the salad can not be collected in layers, but mixed - it will also be delicious.

So that the raw onion in the salad does not taste bitter, you need to peel it, cut it into pieces and pour boiling water over it. Use a colander for this.

An exquisite, almost restaurant version of the salad, requiring the preparation of meat rolls. Of course, it will require more time and effort from you, but the result will not be long in coming - you will surprise yourself and your guests!

Ingredients:

  • Broccoli - 300 g
  • Sunflower and pumpkin seeds - to taste
  • Raisins or fresh grapes to taste
  • Chicken fillet - 200 g
  • Hard cheese - 200 g
  • Mayonnaise - 3 tbsp. l
  • Sour cream - 3 tbsp. l
  • Fresh eggs - 2 pcs.
  • Flour - 100 g
  • Breadcrumbs- 50 g
  • Salt, pepper to taste

Preparation:

Rinse raw broccoli, dry and cut lengthwise. Add seeds and raisins.

Mix mayonnaise and sour cream 50/50 with a pinch of salt and pepper. Add to prepared broccoli and leave to soak.

Beat off chicken or turkey fillet, grate with spices, put grated cheese on the meat and roll into a roll. If the roll is long, cut it - the length of the roll should not be more than 3-4 cm. Now you need to bread: flour - egg (slightly beaten) - crackers - egg - crackers and fry in a pan over low heat.

While the rolls are fried, you can start collecting the salad: put on a plate fresh leaves lettuce, on them - ready salad... Cut the rolls in half and place with the salad.

An interesting salad option using olives. In addition, the recipe uses two types of meat at once: ham and legs.

Ingredients:

  • Chicken leg - 2 pcs.
  • Boiled eggs - 2 pcs.
  • Ham - 200 g
  • Green olives in a can - 1 can
  • Boiled potatoes - 3 pcs.
  • Bulb onions - 1 pc.
  • Mayonnaise to taste

Preparation:

First you need to cut the meat into cubes: you can take both chicken and meat ham. We also cut the leg. Chop the eggs and potatoes into small cubes.

Remove the olives from the jar and cut into thin rings. Chop the onion very finely.

Now mix all the products in a bowl and season with mayonnaise. Taste for salt, add if necessary.

An interesting salad option with the addition of more fresh vegetables... Korean carrots are also used, so take your time to pepper the dish.

Ingredients:

  • Boiled meat (beef, pork) - 100 g
  • Korean carrots - 100 g
  • Bulgarian pepper - 1 pc.
  • Fresh tomato- 1 PC.
  • Fresh cucumber - 1 pc.
  • Hard cheese - 50 g
  • Greens - 20 g
  • Salt, pepper - to taste
  • Mayonnaise - for dressing

Preparation:

Cut the meat into small cubes and mix with the Korean carrots. There, finely chop the tomato, pepper, cucumber into strips. Grate cheese. Add finely chopped herbs and mix with mayonnaise. Salt and pepper.

Do not add mayonnaise in advance to salads that contain fresh cucumber - it will juice and the salad can turn into soup.

One more puff salad, but this time with a twist - an apple in the composition. The apple gives an interesting touch, and the salad can be prepared not flaky, on hastily- the taste will not change.

Ingredients:

  • Boiled chicken fillet - 200 g
  • Apple - 1 pc.
  • Boiled eggs - 3 pcs.
  • Canned corn - 1 can
  • Korean carrots - 150 g
  • Hard cheese - 150 g
  • Mayonnaise to taste

Preparation:

Cut the fillets into strips.

Peel the apple, remove the seeds and grate on a coarse grater.

Grate cheese and eggs as well.

Drain the brine from the corn, if you wish, you can chop the carrots to make them shorter, but not necessary.

Now lay out in layers, after each - mayonnaise:

  1. Apple,
  2. Eggs,
  3. Hen,
  4. Corn,
  5. Carrot,

Decorate the salad as desired.

Another option for making salad, but with the addition of boiled eggs and greens as standard. The taste becomes slightly softer.

Ingredients:

  • Korean carrots - 100 g
  • Ham (chicken) - 100 g
  • Boiled eggs - 3 pcs.
  • Canned corn - 1 can
  • Mayonnaise to taste

Preparation:

Cut eggs and ham into cubes, mix with carrots. Add corn and stir in mayonnaise.

An interesting composition of the salad, which causes some lightness of taste. Cabbage and tomatoes together give a very juicy and tasty combination.

Ingredients:

  • Fresh cabbage - 400 g
  • Fresh tomato - 1 pc.
  • Hard cheese - 100 g
  • Ham - 100 g
  • Canned mushrooms- 100 g
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Mayonnaise to taste
  • Some greens - parsley and dill.
  • Salt and pepper to taste.

I have been preparing the Venezia salad with sausage for many years. I have him, one might say, "on duty". A big plus of this salad is that you don't need to boil anything for it in advance. If the right products will be in your refrigerator, then the salad can be prepared for one or two.

Try not to use very well salted sausage so that the salad is not salty. Also, do not use very spicy Korean carrots, so that they do not overwhelm the taste of other foods. I don't add salt to this salad, but it's a matter of taste. The salad can be prepared both for everyday life and for a festive table.

Prepare the required foods.

Cut the smoked sausage into strips.

Cut fresh cucumber first into washers and then into strips.

Put cucumbers and sausage in a salad bowl, add mild Korean carrots.

Grate hard cheese on a fine grater.

Add cheese to salad bowl and mix all ingredients thoroughly.

Add canned corn and mayonnaise.

Mix all the ingredients thoroughly again and serve the Venezia salad with sausage to the table. If you are cooking for a festive table, then you can decorate the salad as you wish.

Bon Appetit!

Venice salad - favorite dish many gourmets. Thanks to the variety of both recipes and ingredients needed for the dish, the salad does not get boring, and you can always pleasantly surprise your guests. This salad is the perfect fit for a festive dinner or a special family evening when you want to please yourself and your loved ones with something extraordinary.

Very simple and unusual recipe salad that fits perfectly into both holiday menu as well as a regular family dinner. If you take sausage with pepper for cooking, then the salad will acquire an even more piquant and tangy taste.

Cooking time: 15 minutes
Servings: 4

Ingredients:

  • smoked / semi-smoked sausage (200 g);
  • Korean carrots (200 g);
  • large fresh cucumber (1 pc.);
  • hard cheese (200 g);
  • mayonnaise (to taste);
  • garlic (1 clove);
  • green onions (for decoration).

Preparation:

  1. Cut the cucumber into strips.
  2. Cut the cheese into thin slices.
  3. Cut the sausage into strips.
  4. Grate the garlic on a fine grater, mix with mayonnaise.
  5. Put all the ingredients in a salad bowl (or in portions).
  6. Add Korean-style carrots and top with mayonnaise.
  7. There is no need to salt and pepper the salad, since Korean-style carrots and sausage contain a lot of spices.

The dish is ready, you can serve it to the table!

A recipe appreciated by many gourmets. Thanks to the interesting flavor combination chicken and prunes, this salad will definitely become the highlight of any festive table.

Cooking time: 40 minutes
Servings: 5

Ingredients:

  • boneless chicken meat light / dark (500 g);
  • potatoes (3 pcs.);
  • chicken egg (4 pcs.);
  • fresh champignons (250 g);
  • prunes (150 g);
  • hard cheese (100 g);
  • fresh cucumber (1 pc.);
  • vegetable oil (for frying mushrooms, 3-4 tbsp. l.);
  • mayonnaise (to taste);
  • salt / pepper (to taste).

Preparation:

  1. Prepare chicken meat (boil or bake in the oven). Leave to cool.
  2. Boil potatoes in their skins, let cool, peel.
  3. Boil hard-boiled eggs and peel.
  4. Pour the prunes with boiling water and leave for 10 minutes.
  5. Wash, dry, chop mushrooms. Fry with oil and spices (salt and black pepper to taste).
  6. Cut the potatoes and chicken into small cubes.
  7. Grate eggs on a coarse grater.
  8. Blot the prunes with a paper towel (to remove excess moisture), cut into strips.
  9. Cut the cucumber into strips.
  10. Grate cheese (set aside for decoration).
  11. Combine all ingredients in a bowl, add mayonnaise, stir. Place in a salad bowl or place in portions using a salad dish. (You can lay out the salad in layers - prunes, chicken, cucumber, potatoes, mushrooms, eggs. Grease each layer with mayonnaise.).
  12. Sprinkle cheese over the salad. Do not grease with mayonnaise.

Bon Appetit!

Spicy and unusual variation salad. Korean-style carrots add a pleasant peppercorn to the dish. At any festive buffet table, there are sure to be fans of such a salad.

Cooking time: 25 minutes
Servings: 4

Ingredients:

  • smoked / semi-smoked sausage (350 g);
  • Korean carrots (250 g);
  • hard cheese (150 g);
  • chicken egg (4-5 pcs.);
  • ground black pepper (to taste);
  • garlic (1-2 cloves);
  • unflavored mayonnaise / yogurt (to taste);
  • fresh herbs(any, for decoration, 1 bunch).

Preparation:

  1. Boil the eggs hard-boiled, let cool, peel, grate on a fine grater.
  2. Cut the sausage into small cubes or strips.
  3. Remove excess juice from Korean carrots (chop if too long).
  4. Grate cheese on a coarse grater.
  5. Drain the corn.
  6. Peel the cloves of garlic, grate on a fine grater.
  7. Combine all ingredients in a bowl, pepper, add mayonnaise, stir. (You don't need to salt the salad.)
  8. Arrange the salad in a beautiful dish or shape the portions using the serving pan.
  9. Decorate with herbs.

We offer a video recipe for viewing (the set of ingredients and the sequence of actions are slightly different from the proposed recipe):

The most delicate combination of pineapple with chicken will appeal to everyone who tries this salad. We offer a very satisfying and holiday option that will delight the guests.

Cooking time: 25 minutes
Servings: 6

Ingredients:

  • chicken breast, fillet (800 g);
  • canned pineapple (400 g);
  • chicken egg (4 pcs.);
  • hard cheese (250 g);
  • mayonnaise (to taste);
  • salt / pepper (to taste);
  • dill / other fresh herbs (for decoration, 1 bunch).

Preparation:

  1. Boil the chicken fillet in salted water. Cool down.
  2. Boil eggs, cool and peel.
  3. Cut the chicken into small cubes.
  4. Drain the pineapple and cut into cubes.
  5. Crumble the eggs into cubes.
  6. Grate cheese.
  7. Mix all ingredients, season with salt and pepper to taste.
  8. Arrange in portions (or in a large salad bowl). Decorate with herbs.

An exquisite and unusual recipe. Such a salad will decorate any table, and the combination of mascarpone cheese and wild rice will create an extraordinary taste that will definitely be remembered by everyone who tries the dish.

Cooking time: 40 minutes
Servings: 6

Ingredients:

  • wild rice (black) (100-150 g);
  • fresh cucumber (2 pcs.);
  • raw smoked sausage (250 g);
  • boiled chicken egg (3 pcs.);
  • red onion (1 pc.);
  • mascarpone cheese (4 tbsp. l.);
  • parsley / other fresh herbs (for garnish, 1 bunch);
  • paprika (for decoration);
  • salt / pepper (to taste).

Preparation:

  1. Cool the sausage and grate.
  2. Cut the cucumbers into small cubes (leave a few thin slices for decoration).
  3. Boil rice. Add salt and pepper to taste.
  4. Finely chop the red onion.
  5. Grate eggs on a fine grater.
  6. Combine all ingredients in a large bowl and season with mascarpone.
  7. Add salt and pepper to taste. Mix gently.
  8. Arrange the salad on portioned plates using the dish (or use one large, beautiful salad bowl).
  9. Garnish with fresh herbs, cucumber slices and sprinkle with paprika.

(If you don’t know the taste of wild rice and you’re not sure the salad will taste good, cook one part wild rice and one part white (long grain) rice.)

The salad is ready, you can serve it!

Thanks to its unusual presentation, this dish will undoubtedly become a highlight of the table, and guests will be satisfied not only appearance salad, but also its taste.

Cooking time: 40 minutes
Servings: 8

Ingredients:

  • fresh bulgarian pepper (4 pcs.);
  • smoked ham (200 g);
  • hard cheese (150 g);
  • fresh cucumber (2 pcs.);
  • fresh carrots (1 pc.);
  • canned corn (100-200 g);
  • mayonnaise (180 g);
  • salt and pepper (to taste);
  • parsley / other fresh herbs (for garnish, 1 bunch).

Preparation:

  1. Cut the ham and cheese into strips.
  2. Chop the carrots into strips.
  3. Cut the cucumbers into thin slices.
  4. Mix all ingredients, add mayonnaise and spices. To stir thoroughly.
  5. To cut in half bell peppers, clear of seeds.
  6. Fill the pepper halves with salad, garnish with herbs.

We suggest that you familiarize yourself with the salad video recipe:

If you use red fish instead of tuna, then the salad will become more tender and refined taste... but this recipe interesting in that, having spent not so much money, you can make a delicious and memorable salad that will appeal to everyone who loves fish.

Cooking time: 25 minutes
Servings: 3

Ingredients:

  • canned tuna (in own juice) (100-150 g);
  • fresh tomato (4 pcs.);
  • potatoes (2 pcs.);
  • chicken egg (2 pcs.);
  • fresh parsley and dill (to taste);
  • onion (1 pc.);
  • lettuce / iceberg lettuce (100 g);
  • olive / vegetable oil (4 tbsp. l.);
  • lemon juice (0.5 tsp);
  • salt / pepper (to taste).

Preparation:

  1. Boil potatoes and eggs. Allow to cool, clean.
  2. Rinse lettuce leaves, dry.
  3. Cut the potatoes into small cubes.
  4. Grate eggs.
  5. Cut the tomatoes into cubes.
  6. Cut the onion into thin half rings.
  7. Drain the tuna juice into a separate container (do not pour it out!).
  8. Take out the fish and mash with a fork.
  9. Chop parsley and dill.
  10. Mix all ingredients.
  11. Mix tuna juice, oil and lemon juice... The sauce for the salad is ready.
  12. Put lettuce leaves on portioned plates, spread the finished dish on top, pour over the sauce.

Bon Appetit!

Text: Natalia Uskova

5 5.00 / 5 votes

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Venice salad is a very popular salad of chicken meat with prunes. There are many variations of it, I prefer to prepare this salad. in the classic way, in which mushrooms are fried without onions. The combination of products is very successful and harmonious. The addition of fresh cucumber makes the salad very light and crisp.

Usually this salad is laid out in layers. The amount of mayonnaise layers depends on your preference. If desired, mayonnaise can be mixed in a 1: 1 ratio with unsweetened fatty yogurt and in this case add a little mustard.

After cooking, it is better to leave the salad for 2-3 hours in the refrigerator for impregnation. The salad is very well suited for a festive table as cold appetizer, this is how salad is served in my family, so it is always served in portions according to the number of guests.

To prepare the Venice salad with prunes and chicken, we need the following products: boiled chicken fillet, fresh cucumber, mayonnaise, boiled eggs and potatoes, prunes, cheese and fresh mushrooms.

For serving salad in portions, I will use a ring. Cut the boiled potatoes into small cubes and put them on the bottom of the mold.

Add the mayonnaise and spread it over the surface of the potatoes with a spoon.

It is advisable to use prunes fresh and soft, if you have hard prunes, pour hot water over it for 15 minutes to make it a little softer. Then dry the prunes with a paper towel. Cut the prunes into small cubes.

We spread the prunes in a mold. We won't put mayonnaise here.

Cut the chicken fillet into small cubes. It is advisable to boil the fillet in salted water, then you will not need to salt it in a salad.

Form the next layer of chicken meat.

We make a layer of mayonnaise.

We peel the chicken eggs and cut them into small cubes, like the rest of the vegetables.

Add eggs to the ring.

Any mushrooms can be used for this salad. I have pasteurized mushrooms. Fry mushrooms on vegetable oil until tender, 10-15 minutes, salt and pepper to taste.

We spread the mushrooms in the next layer.

We make a layer of mayonnaise.

Three hard cheese on a medium grater.

Put the cheese on top of all the ingredients. You can lay out a fresh cucumber in another layer. I put the cucumbers at the very end, as a salad decoration.

Serve the Venice salad in portions.

Bon Appetit!