Recipe: Layered Chicken Salad

Boil potatoes and eggs in advance, cool and peel.

Boil the breast and cool.

Peel the boiled potatoes and grate on a coarse grater directly into the mold.

Salt the potatoes a little (to taste).

Add mayonnaise and mix with potatoes.

Flatten the layer.

Cut chicken breast into small cubes, put on potatoes.

Apply mayonnaise.

Tamp the chicken meat so that the salad is denser.

Cucumber cut into cubes.

Lay in an even layer on top of the chicken.

Next, rub the boiled chicken eggs on a coarse grater.

Apply mayonnaise.

It is good to pull off the layer with mayonnaise.

Then a layer of canned corn.

Press down with a spoon so that the corn is drowned in a layer of eggs and mayonnaise.

The last layer – rub the cheese on a fine grater.

It is advisable to let the puff salad brew for at least 2 hours.

Remove the mold.

Layered Chicken Salad is ready to serve.

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