Chicken salad carrot cheese

2 servings
1 hour

How to make a salad with chicken, carrots and cheese? Prepare the products. Pre-boil the chicken fillet and eggs and cool. Carrots will need raw. Cheese - any, primarily tasty and natural.

Wash the carrots well under running water with a brush, then peel. Rub it on a medium grater. It is on the middle - the salad will be more delicate.

Grab a round-bottom bowl and line it with cling film. Put the grated carrots in the first layer, compact them. Brush the carrots with mayonnaise.

Peel the eggs from the shell and also grate on a medium grater.

Put the grated eggs in the next layer, also compress it well. Brush it with a little mayonnaise.

How to boil chicken fillet? Bring the water to the boil in a saucepan, lower the fillet into it. Add the salt. Cook the chicken for 30 minutes with a low simmer over a low heat. Then turn off the heat and leave the fillet until completely cooled - this way you will achieve maximum juiciness. Remove the finished fillet from the stock and cool completely. With your hands, tear it into the fibers with a third scrap into a bowl. You can cut meat with straws. Also grease a layer of chicken with mayonnaise.

Fold the edges of the film and place the bowl in the fridge for 40 minutes. Then remove, carefully remove the film along with the salad. Turn the salad up the carrot on the dish, removing the film. I first put green lettuce leaves on it.

Grate the cheese on the same medium grater.

Grease the salad surface with a thin layer of mayonnaise.

Sprinkle the salad with grated cheese, slightly imprinting it into the surface.

Garnish the salad with carrot pieces, sprigs of greens or pomegranate grains. Serve to the table. Enjoy your meal!