For me, preparing holiday salads is a real ritual. Before starting cooking, I need to make sure not only that all the necessary ingredients are in place, but also that no one and nothing will distract me for the next half hour.
Since childhood, I learned one simple truth, which my grandmother shared with me. “For food to be tasty, you need to cook it with a pure soul and good thoughts,” she said. Now, every time I approach the stove, I remember her words and mentally thank for all the advice she gave me many years ago.
Today we have prepared for you a recipe for a unique multi-layered salad that will delight you with its unusual taste and bright colors.
Chicken and cheese salad
- 300 g chicken fillet
- 2 tangerines
- 4 eggs
- 1 carrot
- 200 g canned corn
- 100 g hard cheese
- 6 tbsp. l. mayonnaise
Boil the chicken breast, cool it and cut it into small pieces. Then spread the meat on a plate in a dense even layer and brush it with mayonnaise.
Peel the tangerines and cut them into small pieces. Spread the sliced tangerine pieces evenly over the first layer.
Boil the eggs, cool them in cold water and peel them. After that, cut the eggs in half and separate the white from the yolk. Grate the protein on a coarse grater, place it on top of the tangerines and brush with mayonnaise on top.
Boil the carrots and wait until they cool. Then, remove the peel and rub the carrots into coarse strips. Gently put the grated carrots on the egg white and also brush with mayonnaise.
Put canned corn on the next layer, having previously got rid of excess liquid in the jar.
Now rub the cheese and spread it over the corn. Brush the cheese layer with mayonnaise.
It remains only to distribute the grated egg yolk on top and decorate the salad.
Done. When the festive table is decorated with the New Year’s salad, you don’t have to worry that the Rat will remain unhappy with the reception. Bon Appetit!