Layered salad with carrots, eggs, chicken fillet and cheese

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   To prepare the salad, you must first boil the eggs and chicken until tender and cool. Pour cold water over the eggs and put on fire. Bring to a boil and cook in boiling water for 5-7 minutes. Then drain the hot water and pour cold water over the eggs so that they cool faster. Place the chicken in boiling water and boil in boiling water for about 30 minutes.

2. STEP 2

   

   Cut the boiled chicken meat into small pieces and place on the bottom of the salad bowl. Smooth it over the entire surface and press down a little. Lubricate the meat layer with a small amount of mayonnaise.

3. STEP 3

   

   Place the next layer of eggs, grated on a coarse grater. Also, press them a little and grease them with mayonnaise.

4. STEP 4

   

   Korean carrots are usually chopped quite coarsely. But for salad it needs to be chopped a little. To do this, simply cut it with a sharp knife.

5. STEP 5

   

   Place the Korean carrots in the next layer. Add just a little bit of mayonnaise to this layer, since the carrots themselves are quite juicy.

6. STEP 6

   

   With the top, final layer, grate the cheese on a medium grater. Place the finished salad in the refrigerator for a while so that the layers are a little saturated with each other’s aroma and the salad cools a little. Serve and enjoy. Bon appetit!