Salad for Easter Nest with quail eggs

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Let's prepare an Easter salad. Let's start with potato chips. To do this, peel the potatoes (I have medium size), rinse and grate them using a Korean carrot grater.

2. STEP 2

   

   Then rinse the potato chips to remove excess starch and dry on a towel. Then fry the potatoes in small portions in a large amount of vegetable oil. Choose a frying pan with a large diameter so that the chips are well fried and do not come out as a large lump, but as separate chips. Fry until golden brown, then place on paper towels to remove excess fat.

3. STEP 3

   

   Boil the chicken breast in salted water until tender, or, as I did, bake it in foil in the oven with garlic and spices, cool, and chop finely. Take a large dish or plate, place pieces of fillet in the shape of an egg, brush with mayonnaise.

4. STEP 4

   

   Wash fresh cucumbers, grate them on a coarse grater, place them on top of the chicken breast, and brush with mayonnaise.

5. STEP 5

   

   Boil the eggs until cooked, cool, grate, place on top of a layer of cucumbers, brush with mayonnaise.

6. STEP 6

   

   Grate the cheese on a fine grater and place on top of a layer of boiled eggs.

7. STEP 7

   

   Place the cooled potato strips on the sides, forming a “nest”. Decorate to your liking, I decorated with quail eggs, Easter inscriptions and greenery. That's all, a delicious and original salad for Easter is ready, bon appetit!