Delicious, bright, juicy salad that will flatter not only your daily menu, but also a festive table. It goes perfectly tender chicken with a rich taste of Korean carrots. The garlic gives the salad a slight piquancy, and prunes and walnut-bring some flavor. Help yourself!
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Eggs to boil. Separate the whites from the yolks.
Proteins grate on a coarse grater, and yolks-for small.
Boiled chicken fillet cut into small dice.
Grate cheese on a fine grater.
If Korean carrot cut in very long strips, it is better to cut it into several parts.
Walnuts to bake on a dry pan for 3-4 minutes. Chop not very finely.
Prune carefully rinse, dry and cut into small dice.
Crush the garlic. (to RUB on the small grater, or skip through the press)
Carrot mix with nuts.
Cheese mixed with garlic and egg whites.
Assembling the salad.
Put the salad layers:
2. The prunes. Coat with mayonnaise (my home) or sour cream.
3. Egg whites and cheese.
4. Carrots with nuts. Fluff with mayonnaise.
The last layer put the yolks. Put the salad in the fridge for an hour and a half.
If there is no time or desire to lay out the salad layers, just mix all ingredients in a bowl and season with mayonnaise. (cream) Also it turns out delicious!
In that case, if you fill the salad with sour cream, it costs a little salt.