Salad
Description
Minimum effort — excellent result. If you boil and cool the chicken fillet in advance, all you need to do is chop the remaining ingredients and layer them. How often to spread mayonnaise between the layers and when to add salt is up to you. I recommend mixing the salad before serving—it tastes better this way, in my opinion. Each cook adds cheese to this salad according to personal preference: you can use hard, processed, feta, or creamy cheese. The salad can be served immediately.
Instructions
- 1
Step 1
Prepare all the ingredients. Wash and dry the tomatoes and herbs. Boil the chicken fillet in slightly salted water for about 20 minutes, then let it cool.
- 2
Step 2
Beat the egg in a deep bowl until smooth.
- 3
Step 3
Grease a frying pan with vegetable oil, pour the beaten egg onto it, and fry the pancake.
- 4
Step 4
Once the bottom of the pancake is golden brown, roll it up, then fry for about another minute on each side. Let the cooked pancake cool.
- 5
Step 5
Prepare a container in which you will serve the salad. Place the first layer of chopped boiled chicken fillet, then layer with grated processed cheese.
- 6
Step 6
Cut the tomatoes into small cubes and place them as the next layer.
- 7
Step 7
Finely chop the dill and sprinkle it over the layer of tomatoes.
- 8
Step 8
Cut the omelet into strips — this will be the next layer of the salad.
- 9
Step 9
Now repeat the layer of grated processed cheese, and decorate it with olives.
- 10
Step 10
Before serving, place a couple of dill sprigs on top for garnish, and the salad is ready to be served.