Portioned salad with chicken fillet, egg and cheese in bowls

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make a portioned salad with chicken fillet, egg and cheese in bowls? Place chicken fillet for salad in boiling water and boil for 30 minutes. Cool the finished meat. Pour cold water over the eggs, bring to a boil and cook for 5-7 minutes. Then drain the hot water and cool the eggs by immersing them in cold water. Chop the walnuts a little with a knife and fry in a dry frying pan for 3-4 minutes, stirring constantly, until they smell characteristic.

2. STEP 2

   

   Why put the kritsa in boiling water? When preparing meat for salad, it must be immersed in boiling water. At the same time, the outside of the meat is immediately “sealed” and all the juices remain inside the piece. Therefore, the meat in the salad will be juicier. Cut the boiled chicken meat into small cubes.

3. STEP 3

   

   The salad can be placed in a common salad bowl, in portioned forms, or, like mine, in bowls. Place chopped chicken meat on the bottom of the bowls and brush with a small amount of mayonnaise.

4. STEP 4

   

   Peel the onions, cut into small cubes, and pour boiling water over them. Place on a strainer to drain. Add to salad bowl. If your onion is not bitter, you don’t have to pour boiling water over it. Lubricate with mayonnaise. Peel the boiled eggs and grate them directly into bowls on top of the onion. There is no need to press them hard. Let the salad be airy.

5. STEP 5

   

   Also add a small amount of mayonnaise.

6. STEP 6

   

   Grate the cheese on a fine or medium grater and place in the next layer. The cheese can be absolutely anything. The main thing is that it can be grated.

7. STEP 7

   

   Sprinkle the top of the salad generously with toasted walnuts. When roasted, nuts acquire a unique taste and aroma, so it will be simply impossible to resist the taste of such a salad. Before serving, cool the salad a little in the refrigerator.

8. STEP 8

   

   The finished salad turns out tender, light and very tasty. Bon appetit!