Easter Salad
Description
Minimum effort — excellent result. A recipe you can serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Hard-boil the eggs, and cook the chicken breast in slightly salted water until done (you can also add a few peppercorns and a bay leaf to the water to make a great broth). You can prepare Korean-style carrots yourself or buy them ready-made—I chose the latter option.
- 2
Step 2
Finely chop the chicken breast and place it as the first layer. Spread mayonnaise on top. It's very convenient to cover salads with a mayonnaise lattice pattern; to do this, either make a small cut in the mayonnaise package, or transfer the required amount of mayonnaise into a disposable pastry bag and make a cut in it.
- 3
Step 3
As the second layer, place the Korean-style carrots, setting aside a small amount for garnish. Cover this layer with a mayonnaise lattice as well.
- 4
Step 4
Grate the hard cheese and place it as the next layer. Also cover with mayonnaise.
- 5
Step 5
Separate the boiled eggs into whites and yolks. Grate the whites on a fine grater and place them over the cheese. Spread with mayonnaise.
- 6
Step 6
Mash the yolks into fine crumbs, then cover the salad on top and sides with them. Use the reserved carrot to make rays.
- 7
Step 7
Optionally, you can make eyes, a mouth, and cheeks.
- 8
Step 8
The salad is ready. Let it sit before serving.