Bride salad classic

3 servings
50 min

How to make a classic salad Bride? Prepare the ingredients. Pre-boil the chicken fillet in slightly salted water until tender, 20 minutes of cooking over medium heat is enough (use the resulting broth to prepare the first courses). Leave the chicken meat to cool and cut into small cubes.

Boil the potatoes in a uniform. To do this, wash it, fill it with cold water and put it on the stove on a medium heat. After boiling, cook the potatoes for 25 minutes. Check your readiness with a knife - the blade will easily pierce the tuber. Cool and then peel the potatoes. Rub it on a coarse grater. Boil the chicken eggs hard-boiled, cool and peel. Separate the proteins from the yolks.

Separately grate the squirrels.

Separately - yolks.

Peel the bulb onions from their husks and finely chop them with a knife. To remove the excess bitterness of the onion, pour boiling water over it and leave for 10 minutes, then drain the water.

Grate the hard cheese on a medium grater. Choose natural and above all delicious cheese with a bright taste so that the salad remains tender.

Collect the salad. As a rule, the Bride salad is decorated as a puff, you can do it with a culinary ring or put the ingredients layer by layer with a slide. Put the cooked potatoes in the first layer. Brush it with a thin layer of mayonnaise.

Then comes the crushed boiled chicken fillet and mayonnaise again. Sprinkle this layer over the top with the chopped onions.

Next, lay out the grated yolks of the chicken eggs. Cover them with a thin layer of mayonnaise.

The next layer is hard cheese, brush it with mayonnaise.

And complete the salad assembly with grated chicken egg proteins, sprinkle them generously on top of the salad to make it crisp white, and the other ingredients do not shine through. Let the salad soak in the fridge, then serve to the table. Enjoy your meal!