Chicken and egg salad
Description
Minimum effort — excellent result. Boil chicken fillet for the salad, let it cool and chop coarsely. Also boil the eggs; I'm using large ones, so two are enough, but if they're small, feel free to boil 3-4. Use only sweet apples; sour ones will spoil the salad. I'll repeat: no greens needed, just a little salt and a pinch of pepper for flavor. Taste the salad. You can serve it immediately.
Instructions
- 1
Step 1
Boil the chicken fillet in salted boiling water until cooked, 30 minutes is enough, then cool it in the broth. Boil the eggs, cool and peel them. Wash the apple. Drain the liquid from the corn.
- 2
Step 2
Chop the chicken fillet coarsely. Place it in a salad bowl.
- 3
Step 3
Coarsely chop the eggs and add to the meat.
- 4
Step 4
Add canned corn.
- 5
Step 5
Cut the apple into small pieces; if the skin is soft, there's no need to peel it.
- 6
Step 6
Dress the salad with mayonnaise, add a pinch of salt and pepper.
- 7
Step 7
Mix the salad and taste!
- 8
Step 8
Serve at the table.