Emerald placer salad with kiwi and chicken

6 servings
1 hour

How to make Emerald Placer Salad? Prepare the necessary ingredients. I took chicken fillet, but you can use hips or shins.

Wash the chicken, boil in salted water. To make the meat for the salad more juicy, put the chicken in boiling water. Cook the chicken over a moderate heat until tender. Remove the chicken from the broth, cool.

Wash the pre-peeled onions, cut into small cubes. To remove excess bitterness from the onion, I poured boiling water over it for 15 minutes. But it's at will.

Boil the eggs hard-boiled for 7-8 minutes from the moment of boiling. Drain the water. Pour cold water over the eggs to cool and better clean the shells. Grate the cooled peeled eggs on a coarse grater.

Finely cut the chicken into cubes or straws. She has to be completely cold.

Grind the cheese into a coarse grater.

Wash the tomatoes, dry. Cut the tomatoes into larger cubes. Choose tomatoes that are juicy but dense. Soft fruits do not hold their shape well, in the process of cutting and cooking they will spread into a shapeless mass.

Place an even layer of chopped chicken on a flat plate.

Then lay out the chopped onions.

Apply mayonnaise netting.

Lay out each subsequent layer with a slightly smaller diameter so that the salad eventually takes on the shape of a slide. Spread the grated cheese in the next layer.

Brush the cheese layer with mayonnaise.

Spoon the chopped tomatoes and the mayonnaise netting again. Apply the mayonnaise on the sides of the salad as well.

Top and side cover the salad with grated eggs. Refrigerate the salad for 1 hour by covering with cling film.

Garnish the kiwi salad before serving. Wash the fruits, peel them. Cut part of the kiwi into small cubes, place at the bottom around the circle and on the top of the salad. Cut the rest into half rings and lay on the sides. You can decorate kiwi salad at will.

Enjoy your meal!