Salad africa kiwi chicken apple cheese egg

4 servings
1 hour 30 min

How to make salad Africa kiwi chicken apple cheese egg? Prepare all the necessary ingredients.

Wash the chicken fillet under running water, boil in salted to taste water until tender. It will take about 25 minutes. Take the meat out of the water and let it cool. Cut the cooled chicken fillet into small cubes. Put him aside, back to him in the next steps. If you have frozen fillet, then defrost it first on the upper shelves of the refrigerator.

Take the cheese fresh, natural, without vegetable fats, as this can affect the taste of the finished dish. Grate the cheese over a coarse grater. Put him aside, back to him in the next steps.

Take eggs, if you have them small, you can take 3 pieces. Wash the eggs in warm water with soda, as there may be harmful bacteria on their surface. Boil hard, cool, peel from the shell, separate the whites from the yolks. Grate the egg whites on a coarse grater and the yolks on a fine grater. If desired, you can also grate the yolks on a coarse grater or even cut the whites and yolks with a knife. Also set the crushed eggs aside, return to them a little later.

Wash the kiwi under running water, dry, peel and cut into semicircles. Leave a few pieces to decorate. Choose dense, non-soft kiwi fruits to keep fit well. Wash the apple under running water, dry, peel and peel, grate or cut into a small cube. Set aside the cut fruit, we will return to them a little later. Now we start assembling the salad.

Take a deep salad bowl to spread the salad in layers. Lubricate each layer with mayonnaise, it is convenient to do this with a silicone spatula or spoon. Lay out the first layer of the salad chicken fillet, brush with mayonnaise.

Put the chopped kiwi in a second layer of salad, brush with mayonnaise.

Put the grated egg white in the third layer of the salad, brush with mayonnaise.

Put the apples in the fourth layer of the salad, brush with mayonnaise.

Put the grated cheese in the fifth layer of the salad, brush with mayonnaise.

Put the Korean carrot in the sixth layer of lettuce. Korean carrots for this salad can be made yourself or bought in the store. Before putting the carrots in the salad bowl, squeeze it from the marinade or let the liquid drain in advance by putting the carrots in a sieve or colander. Excessive moisture will make the salad watery and spoil the appearance.

You can just spread a layer of mayonnaise on top of Korean carrots, but for beauty, I recommend making a mesh of mayonnaise.

Sprinkle around the edges and into the resulting rhombics, grated yolks.

Make a rose in the middle of the salad from the kiwi lobes set aside for decoration. You can decorate with mayonnaise, dill greens. I decorated with mint leaves. Place the salad for 30 minutes in the fridge for soaking and can be served. Enjoy your meal!