Salad
Description
Perfect for everyday meals. For our recipe, it's not necessary to use a portioned mold—we'll draw a heart with mayonnaise and then simply layer all the salad ingredients. Since the salad is layered, it's best to let it marinate for 50–60 minutes before serving. We'll use chicken fillet as the base, adding red sweet onion, a few sour pickles, beetroot, and cheese. All the ingredients go wonderfully well together in flavor. For the dressing, you can prepare homemade mayonnaise. This salad is truly excellent—definitely save this recipe! Decorate as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the chicken fillet in advance in salted water, then leave the fillet to cool in the broth.
- 2
Step 2
Prepare a plate on which we will assemble the salad. Using mayonnaise, draw a heart on the plate. You can choose the size depending on the number of your guests.
- 3
Step 3
Cut the chicken fillet into as small pieces as possible. Place the chicken fillet as the first layer on a plate, staying within the edges of the design.
- 4
Step 4
Finely chop the red sweet onion into the smallest possible cubes and place it on top of the fillet. If using regular onion, marinate it in vinegar beforehand.
- 5
Step 5
Cut the pickled cucumbers into small cubes or grate them on a medium grater. Place the cucumbers on top of the onion.
- 6
Step 6
Spread the salad layer with mayonnaise. Add salt and pepper to taste.
- 7
Step 7
Boil the beetroot in advance and peel it. Grate the beetroot on a medium grater and place it as the next layer.
- 8
Step 8
Grate the hard cheese on a fine grater and place it around the edges of the salad. Decorate the salad with mayonnaise and pomegranate seeds. Serve the salad.
- 9
Step 9
Decorate as desired and serve.