Salad
Description
The recipe won't take much time. Pre-cook the potatoes and chicken breast, and sauté the mushrooms in oil until the liquid evaporates. Let them cool, then start layering the salad onto a flat plate or in a transparent salad bowl. On top, arrange orchid-shaped flowers using potato chips, fresh herbs, and grated egg yolk. All ingredients are affordable and inexpensive. Delight your loved ones with this new tasty salad. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the potatoes in their skins until cooked, and hard-boil the eggs. Cut the fresh mushrooms into small pieces and fry until done.
- 2
Step 2
Place the boiled potato, grated on a coarse grater, on the bottom of a flat plate. Spread a small amount of mayonnaise on top.
- 3
Step 3
Chop the cooled chicken breast with a knife or shred into fibers and place as the second layer. Again, spread with mayonnaise.
- 4
Step 4
Place the fried mushrooms on top.
- 5
Step 5
The next layer is Korean-style carrots, which should also be coated with mayonnaise.
- 6
Step 6
Boiled eggs separate into whites and yolks. Grate the whites on a fine grater and place them as the next layer.
- 7
Step 7
Top with mayonnaise again. Make orchids from potato chips and crumbled egg yolk. Garnish with herbs to taste. The "Orchid" salad is ready!