Chicken and apple salad
Description
The recipe won't take much time. For the salad, boil the vegetables, eggs, and chicken fillet. Cool everything down and peel. Prepare a large serving dish and a small cup. You can spread the mayonnaise with a teaspoon or use a piping bag to create a lattice pattern. Grate the potatoes, beets, eggs, and apples on a grater. Finely chop the onion, mince the garlic, and crush the walnuts. Assemble the salad in layers, spreading mayonnaise between them (but not every layer). Let the salad marinate, then serve.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the beetroot, potatoes, and eggs separately in different pots. Cool and peel them. Boil the chicken fillet and cool it.
- 2
Step 2
Take a large salad dish and place a small cup in the center. Arrange the grated potatoes around it. Sprinkle with a little salt.
- 3
Step 3
Make a mayonnaise lattice pattern.
- 4
Step 4
Finely chop the onion and spread it over the potato layer. There's no need to grease it.
- 5
Step 5
Cut the chicken fillet into cubes. Spread out. Salt.
- 6
Step 6
Spread the chicken fillet with mayonnaise and generously sprinkle with chopped nuts.
- 7
Step 7
Peel the apples, grate them on a coarse grater, and sprinkle with lemon juice. If the apples are somewhat tart, lemon juice is not needed. Spread the grated apples. This layer does not need to be coated.
- 8
Step 8
Next, a layer of grated eggs.
- 9
Step 9
Make a mayonnaise lattice pattern.
- 10
Step 10
Grate the beet on a coarse grater, squeeze out the juice if there is a lot. Mix it with minced garlic, salt, pepper, and a spoonful of mayonnaise. Spread the beets.
- 11
Step 11
Remove the seeds from the pomegranate. Lightly spread some mayonnaise on top of the salad so the seeds will stick better. Place the salad in the refrigerator for about an hour to marinate.
- 12
Step 12
Remove the cup before serving. Decorate to taste and enjoy!