General's salad with beetroot and smoked chicken

4 servings
40 min

How to make General Salad with beetroot and smoked chicken? Prepare the ingredients. All medium-sized vegetables, pre-boil them until tender and cool. From smoked chicken, I took two small legs, and a breast and shins would come up. Take a red bow, it looks more interesting and not so sharp. Cheese I took & quot; Russian & quot;. Mayonnaise in this salad is still recommended not to replace, thanks to it the taste will be richer and the salad will better retain its shape and layers.

Salad is decorated in layers. To make it, you can take a deep salad or cook it on a beautiful dish using a serving ring. You can also cook it in portions for each person. I will prepare the salad using a 16 cm serving ring. For the first layer of salad, remove the smoked chicken from the bone, remove the skin and cut into a middle cube. Place the chopped chicken on the bottom of the plate. Make a mayonnaise net.

Peel the pre-boiled and cooled potatoes from the skin and grate on a coarse grater. Put the grated potatoes in a second layer in the salad (taste the potatoes a little) and lightly brush with mayonnaise or make a mayonnaise net.

Peel the red onions from their husks and finely chop. Put the next layer in the salad.

Peel the pre-boiled and chilled carrots from the skin and grate on a coarse grater. Put the grated carrots in the salad in the next layer and brush with mayonnaise.

Grate the selected cheese on a medium grater and layer with the next layer in the salad. Brush with mayonnaise. Do not use a lot of mayonnaise so as not to interrupt the taste of the ingredients in the salad.

Peel the pre-boiled and chilled chicken eggs from the shell and grate on a coarse grater. Mix the grated eggs with a little mayonnaise and place the next layer in the salad.

Peel the pre-boiled and cooled glow from the skin. Rub the candle on a large grater. Add the garlic peeled and passed through the press to it, a little mayonnaise and mix. Layer this mixture with the final layer in the salad.

Let the cooked salad stand in the refrigerator, so it will be tastier and juicier. Before serving, decorate the salad to your liking and capabilities. I used fresh dill and leaves of basil with thyme to decorate.