Chicken Layered Salad
Description
The recipe won't take much time. If you enjoy new, unusual dishes, this salad is for you. It's layered, simple and quick to prepare, especially if you've boiled the beetroot, potatoes, and chicken breast in advance. The salad is moderately spicy thanks to the garlic, slightly sweet from the fried onions and beetroot. Walnuts add a piquant flavor. Serve it at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the salad.
- 2
Step 2
Peel the onion, wash it, and slice into half-rings. Place in a frying pan.
- 3
Step 3
Pour in the vegetable oil and sauté the onion until lightly golden.
- 4
Step 4
Boil the chicken breast in salted water for 20 minutes. Cool and cut into cubes.
- 5
Step 5
Mix the fried onion with boiled chicken breast.
- 6
Step 6
Boil the potatoes in salted water. Cool, peel, and cut into cubes.
- 7
Step 7
Boil the beet until soft, cool, peel, and grate on a coarse grater.
- 8
Step 8
Dry the walnut kernels in a pan or oven, then chop them. Add to the boiled beet.
- 9
Step 9
Peel the garlic, wash it, and finely chop. Add to the beets with nuts, mix well.
- 10
Step 10
Layer the salad in the following order: a layer of potatoes, a layer of chicken fillet with onion, and a layer of beetroot with nuts and garlic. Then repeat these layers.
- 11
Step 11
The chicken layered salad is ready. Serve as an appetizer.