Chicken salad
Description
Minimum effort — excellent result. To make this salad, we first need to prepare the dough: 1. Sift the flour, add baking powder, oil, sour cream, egg, salt, and knead into a smooth dough. Place in the refrigerator for an hour. 2. Divide the dough into several portions, roll each into a thin circle, and fry on both sides on a non-stick skillet (prick the layers beforehand to prevent bubbling). 3. You can bake them in the oven, but using a skillet is much faster. Our layers are ready. Now let's prepare the filling: 1. Sauté the prepared chicken liver in olive oil together with onion and grated carrot, season with salt and pepper to taste. Let cool, then blend in a food processor until smooth. 2. Cut chicken breast, cucumber, and prunes into thin strips, mix with mayonnaise and stir well. 3. Dry roast the nuts in a dry skillet and lightly crush. Assembling the cake: 1. Place the liver pâté on the bottom layer, cover with another layer, add the chicken, cucumber, and prune salad, and so on. Alternate fillings to create as many layers as desired. 2. Let the finished appetizer cake "Napoleon" chill in the refrigerator for several hours. Alternatively, you can serve it immediately.