Chicken breast salad
Description
Minimum effort — excellent result. I'm a big fan of layered salads, and I've filled my recipe book through trial and error. The chicken fillet salad "Rendezvous" is exactly how it became a favorite in our family—we wanted something new and unusual, yet at the same time completely simple. This layered salad won us over with its ease of preparation and readily available ingredients. After all, potatoes, a couple of eggs, some cabbage, and chicken breast can be found in any kitchen, and the result is a hearty, slightly unusual, but undoubtedly delicious salad on your table. I'm sharing the recipe—you can serve it immediately.
Instructions
- 1
Step 1
Boil the eggs, then peel them once cooled. Cut the eggs into small cubes.
- 2
Step 2
Boil or bake the chicken fillet. Cut the chicken into small cubes as well.
- 3
Step 3
Finely shred the cabbage. If you have a tough variety, sprinkle it lightly with salt and knead with your hands. This will make the cabbage much softer and juicier.
- 4
Step 4
Wash the dill sprig, dry it, and finely chop.
- 5
Step 5
Now proceed to the potatoes. Peel them and cut into thin julienne strips. I use a Korean carrot shredder.
- 6
Step 6
To make the potatoes crispy, rinse them several times with cold water.
- 7
Step 7
Now you need to fry the prepared potatoes in oil. I use a regular frying pan, but if you have a large portion of salad, you should use a deep pan. Each piece should be well fried until golden brown.
- 8
Step 8
Place the potatoes on a paper towel to remove excess fat. Otherwise, the salad will be too greasy and not very tasty.
- 9
Step 9
When all the salad ingredients are prepared, you can start layering them. First, place the cabbage and spread mayonnaise over it.
- 10
Step 10
The next layer is chicken fillet; spread mayonnaise on it as well.
- 11
Step 11
On top, distribute the chopped eggs and, of course, some dill. It's the dill that gives this salad its special touch and ties all the ingredients together.
- 12
Step 12
The final touch - place the cooled fried potatoes on top. The salad is ready. You can serve it immediately, but it's better to let it sit for a couple of hours so the salad can marinate well.