Salad in Parmesan Cheese Baskets

Name: Salad in Parmesan Cheese Baskets
Ingredients: parmesan 150 g; chicken fillet 200 g; pickled mushrooms 200 g; onion 100 g; soy sauce 150 ml; mayonnaise; salt; pepper; vegetable oil; cherry tomatoes; greens

An unusual way to serve a dish. The parmesan baskets turned out tasty, delicate and held their shape perfectly. You can try using other types of cheese for experiments. Any salad that is not too juicy fits into these bases.

Total cooking time: not set
Number of servings: not set
Recipe difficulty: 3 / 5

Nut free Low carb Keto Halal

Ingredients

Recipe scale: 1x

parmesan 150 g
chicken fillet 200 g
pickled mushrooms 200 g
onion 100 g
soy sauce 150 ml
mayonnaise
salt
pepper
vegetable oil
cherry tomatoes
greens

Instructions

Preparing the salad

Step 1 of 16

Finely chop the onion.

Step 2 of 16

Finely chop the fillet.

Step 3 of 16

Combine the onion and fillet.

Step 4 of 16

Add soy sauce. Leave in the refrigerator for 1 hour.

Step 5 of 16

Drain excess sauce. Place the fillet in a pan greased with oil.

Step 6 of 16

Fry while stirring for 10–15 minutes. Let it cool.

Step 7 of 16

Add mushrooms to the fillet.

Step 8 of 16

Dress with mayonnaise and add salt if necessary.

Preparing the baskets

Step 9 of 16

Grate the cheese using a fine grater.

Step 10 of 16

Line a baking tray with parchment paper. Form a circle approximately 10–12 cm in diameter from 1 tbsp of cheese.

Step 11 of 16

Place in the oven. Bake at a temperature of 180 degrees until golden brown (about 5–7 minutes).

Step 12 of 16

Carefully remove the circle from the paper using a wide spatula.

Step 13 of 16

Place the hot circle over an inverted glass (it is recommended to use several glasses or leave the baking tray in a warm oven so that the cheese does not harden). Let it cool.

Step 14 of 16

Remove the finished basket from the glass.

Step 15 of 16

Place the salad inside.

Step 16 of 16

Decorate with greens and half a cherry tomato.