Serving salad with egg fillet and cheese in creams

3 servings
1 hour

How to make a serving salad with chicken fillet egg and cheese in cremans? Lower the chicken salad fillet into boiling water and boil for 30 minutes. Cool the finished meat. Pour cold water over the eggs, bring to a boil and boil for 5-7 minutes. Then drain the hot water and cool the eggs, immersing them in cold water. Chop the walnuts a little with a knife and fry in a dry pan for 3-4 minutes, with constant stirring, until characteristic smell.

Why should the kritsa be lowered into boiling water? . When meat is prepared for salad, it must be lowered into boiling water. At the same time, outside the meat is immediately sealed & quot; and all the juices remain inside the piece. Therefore, the meat in the salad will be juicier. Cut the boiled chicken meat into small cubes.

Salad can be laid out in a common salad, in a portion form or, like mine, in cremans. Put the chopped chicken meat on the bottom of the creamanques and brush with a little mayonnaise.

Peel the bulb onions, cut into small cubes, roll over with boiling water. Roll back on the strainer so that the glass is water. Add to the salad bowl. If your onions are not bitter, you may not blow boiling water. Brush with mayonnaise. Peel the boiled eggs from the shell and grate immediately into the creams over the onion. You don't need to press them hard. Let the salad be airy.

Also add a small amount of mayonnaise.

Grate the cheese on a fine or medium grater and layer with the next layer. Cheese can be, absolutely, anyone. The main thing is that it can be grated.

Sprinkle generously over the top of the salad with roasted walnuts. When fried, nuts acquire a unique taste and aroma, so it will simply be impossible to resist the taste of such a salad. Cool the salad a little in the fridge before serving.

The finished salad is tender, light and very tasty. Enjoy your meal!