Salad (Kurochka Ryaba)
Description
Perfect for everyday meals. Almost any salad tastes much better after being left to marinate in the refrigerator for a few hours, and this one is no exception. Layers of chicken breast, eggs, hard cheese, and mushrooms combined with mayonnaise make the dish incredibly tender and visually appealing (especially when served as an appetizer cake at festive tables). The best way to garnish this dish is with boiled quail eggs, olives, lemon slices, and fresh herbs. Decorate as desired and serve.
Instructions
- 1
Step 1
1. Place the ring of a springform pan on a plate upside down. Rub the chicken breast with spices and cook in a baking sleeve in the oven until golden brown. Let cool and cut into small cubes.
- 2
Step 2
2. Place a layer of chicken fillet on a plate, then make a crisscross pattern of mayonnaise on top. Next, add 5 boiled eggs and 2 egg whites, grated on a coarse grater (reserve the yolks for garnish).
- 3
Step 3
3. Again, draw a mayonnaise grid. On top, place mushrooms fried to your taste and cheese grated on a coarse grater. Draw another mayonnaise grid and smooth it with a spoon.
- 4
Step 4
4. Let the salad marinate in the refrigerator for 2-3 hours. Garnish the salad with finely grated yolk and boiled quail eggs cut in half.
- 5
Step 5
5. Place the sprigs of greens on top. Remove the ring and serve the salad.