Salad with Chinese cabbage
Description
The recipe won't take much time. This salad is very convenient to prepare for holidays, as it requires ingredients you're sure to find in any kitchen: leftover boiled potatoes, some processed cheese, boiled eggs, and slightly fried or boiled chicken fillet. To make the salad flavorful and delicious, add spices and seasonings to the potatoes and chicken, and prepare the mayonnaise at home—this way you can adjust the amount of mustard and salt in the sauce. Serve at the table.
Instructions
- 1
Step 1
1. Cut the chicken fillet into small pieces and fry in vegetable oil until lightly golden (about 8 minutes). Season with salt and pepper, then set aside to cool.
- 2
Step 2
2. Cool the previously boiled or baked potatoes and grate them on a coarse grater. Place the potatoes onto a dish. This is the first layer. Separate the egg whites from the yolks of the boiled eggs.
- 3
Step 3
3. Mash the yolks with a fork and spread them over the potato layer. Season with salt to taste, then make a mayonnaise lattice pattern on top. Place the chicken fillet over it. Cut the napa cabbage into small pieces, removing the tough white core.
- 4
Step 4
4. Place on the fillet and draw a grid pattern with mayonnaise. Grate the processed cheese on a coarse grater (it's convenient to freeze it first for 20 minutes), then place it on top.
- 5
Step 5
5. Also add the egg whites grated on a coarse grater. Draw a mayonnaise grid on top. Refrigerate the salad for 3-4 hours.