Layered salad with chicken, beetroot, carrots, and cheese
Description
Perfect for everyday meals. The vegetables for the salad can be roasted in the oven the day before, wrapped in foil. To make the chicken fillet tasty and juicy, place it in boiling salted water and simmer for 15–20 minutes. If desired, you can add peppercorns, bay leaf, onion, carrot, and parsley stems. Once the fillet is cooked, remove the pot from the heat, cover with a lid, and let the chicken cool down in the broth. I recommend using homemade mayonnaise for the salad so you can be sure of its quality. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for the salad. If you cook the chicken fillet and vegetables the day before, you'll spend just a few minutes assembling the salad.
- 2
Step 2
Grate the peeled beet. If it's too watery, squeeze out the juice. Mix the beet with garlic pressed through a garlic press, salt, and black ground pepper. Add 2-2.5 tablespoons of mayonnaise and mix well.
- 3
Step 3
Place a serving ring with a diameter of 14-16 cm onto the dish. Place half of the total portion of beet as the first layer, spread evenly and lightly press down.
- 4
Step 4
Dice the boiled chicken fillet finely, place it on top of the beet layer, and spread a thin layer of mayonnaise over it.
- 5
Step 5
Grate the peeled carrots on a fine grater, and also grate the cheese. Mix the carrots, cheese, and chopped walnuts. Season to taste, add a little mayonnaise, and mix well. Spread this layer over the chicken.
- 6
Step 6
Place the second half of the beets as the final layer and smooth it out. Refrigerate the salad for 1-2 hours to let it marinate well.
- 7
Step 7
Remove the salad before serving, carefully take off the ring. Garnish with parsley leaves. Serve chilled.