Salad
Description
Minimum effort — excellent result. This salad, as you've probably guessed, is a close relative of "Herring under a Fur Coat," so don't be afraid to experiment—add a few new ingredients and you'll have an entirely new and delicious culinary masterpiece. Can be served immediately.
Instructions
- 1
Step 1
So, let's take those 2 pieces of chicken fillet we prepared specifically for this salad. Rinse them thoroughly and place them in a pot of salted water to boil for half an hour.
- 2
Step 2
The chicken is already cooked, let it cool down and cut it into medium-sized cubes.
- 3
Step 3
The recipe for the "Chicken under a Fur Coat" salad calls for fried onions, but since I prefer onions to have a nice crunch in salads, especially in this one, we won't fry them—instead, we'll just finely chop them.
- 4
Step 4
I read somewhere that prunes go well with beets, and everyone already knows about their combination with meat and poultry. That's why I decided to add prunes. I took pitted dried plums and finely chopped them.
- 5
Step 5
Couldn't do without pineapples, so we're adding half a can of diced pineapple to the salad.
- 6
Step 6
It's better to use hard cheese, so I chose "Dutch" cheese. Before using it, I froze it slightly to make it easier to grate. Grate the cheese on a coarse grater.
- 7
Step 7
Place the eggs to boil, and in the meantime proceed to the final stage of our cooking. Put the onion at the bottom of the salad bowl, then the chicken breast on top of the onion, and then the pineapple on top of the chicken breast.
- 8
Step 8
On the pineapples, we place a layer of prunes, which we sprinkle with grated cheese.
- 9
Step 9
The eggs are already boiled, so dip them in cold water for a minute or two, then start peeling. Separate the whites from the yolks and chop them finely. Use the whites to sprinkle over the salad's cheese layer. Now it's time for the yolks, which we also need to crumble—preferably using a fine grater. Sprinkle the yolks over the salad as well.