Layered salad with chicken and beetroot
Description
Minimum effort — excellent result. This layered chicken and beet salad turns out juicy and tender. Thanks to the chicken, the salad is filling, while the beets add a pleasant sweet note. Boil the chicken fillet, beets, and potatoes in advance. Use processed cheese and a few nuts to add a touch of piquancy. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Boil the potatoes until soft, peel if boiled in their skins, then grate on a grater.
- 3
Step 3
Place the potatoes as the first layer, lightly salt, season with pepper to taste, and drizzle with mayonnaise.
- 4
Step 4
Boil the chicken fillet in salted water, cool it, then chop — tear or cut into small pieces, fibers.
- 5
Step 5
Place the chicken meat as the second layer, then drizzle with mayonnaise.
- 6
Step 6
Then grate the processed cheese on a grater, spread it as the next layer, and drizzle with mayonnaise.
- 7
Step 7
Peel the boiled beet and grate it on a grater.
- 8
Step 8
Finish the salad with a layer of beet, and drizzle with mayonnaise.
- 9
Step 9
Garnish the salad with slightly dried nuts, let it marinate for about 20 minutes in the refrigerator. Done. Enjoy your meal!