Salad
Description
The recipe won't take much time. Of course, you can arrange any salad in the shape of an Easter egg, and it will make a wonderful decoration for your holiday table. But still, I recommend you try my version. The Korean-style carrots in this salad go perfectly with chicken breast, eggs, and cheese. This is one of those cases where nothing is superfluous and you won't feel like adding anything else. Give it a try and serve it up.
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients. Boil the chicken breast until cooked through, and hard boil the eggs. I bought ready-made Korean-style carrots, but you can prepare them yourself as well.
- 2
Step 2
2. Finely chop the chicken breast and place it on a flat plate in the shape of an oval. Lightly coat with mayonnaise.
- 3
Step 3
3. Next, add a layer of Korean-style carrots.
- 4
Step 4
4. Grate the cheese on a fine grater and place it as the next layer, then cover with mayonnaise.
- 5
Step 5
5. Separate the eggs into yolks and whites. Grate the whites finely and spread them over the cheese layer. Then generously coat the top with mayonnaise; I made a mayonnaise lattice pattern. This helps the top decorative layer adhere well and keeps the salad holding its shape. At this stage, shape the salad into a neat and attractive oval.
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Step 6
6. Rub the yolks into crumbs and sprinkle them over the salad.
- 7
Step 7
7. Now let's proceed to the decoration. Finely chop the green onions. Lightly coat the sides of the salad with mayonnaise and sprinkle with the green onions. Cut the sweet pepper into small pieces and use them to decorate the top of the salad. That's it, the salad is ready—let it sit for 30 minutes at room temperature. Serve and enjoy!