Layered salad with fried chicken and apple
Description
This salad looks very impressive. The best part is that it can be stored for several days. It's light, yet filling and nutritious. The ingredient list is quite unusual, but all components go well together. For this dish, I pre-grill the chicken without oil. 1. I wash the chicken fillets, pat them dry, then grill them on a grill pan. Once cooled, I cut the meat into small cubes. I wash the Napa cabbage and cut it into large cubes, wash the apple and dice it, wash the grapes and halve them, wash the celery stalks and slice them into half-rings. 2. First, I pour the creamy sauce into a jar, then add a layer of sliced celery. 3. On top of the celery, I place the chicken, apples, and grapes. 4. The final layer is the Napa cabbage (if I'm using greens, I add them here as well). 5. I use walnuts for decoration, so I place them on top. 6. I close the jar with a lid and store it in the refrigerator. The salad is now ready to eat. Yes, the salad is served in a jar—it looks a bit unusual, but truly attractive. Since all ingredients aren't mixed together with the dressing right away, the salad stays fresh longer than usual.