Chicken ryaba salad

6 servings
40 min

How to make Lettuce Chicken Ryaba? Prepare the products. Boil the eggs for 9 minutes and immediately under cold water. Wash champignons and greens and dry. Peel the onions. Remove the skin from the meat and separate from the bones.

Cook the cut. The first I put cucumbers on the Korean grater, trying to capture the green and not loose part, but I do not use the middle. I put them in a colander to escape the juice. Cucumbers can be cut into small straws. Cut the meat into a small cube, you can in strips if the salad will be mixed, and not collected in layers. Finely chop the greens, mushrooms and onions into quarters, then wedges.

Toast until golden, then add the mushrooms, salt and fry until tender, until the water has evaporated (about 5 minutes). Leave to cool.

In the meantime, rub the eggs on a coarse grater, add the pepper and mayonnaise, mix.

In a separate bowl, combine the cucumbers and finely chopped greens.

Collect the salad in layers. Layer 1 - chicken meat. It is convenient to use a culinary ring to assemble salads.

The 2nd layer is egg-mayonnaise.

Layer 3 - cucumbers with herbs. This layer can be salted a little. 4th layer - repeat egg.

Layer 5 - champignons.

And the 6th finisher is egg again. Remove the ring gently and decorate the top as desired. These are usually the greens and ingredients from which the salad was created. But a salad can be prepared in the form of a chicken, such a serve is relevant in the year of the Rooster or on Easter, birthday.

You can cook a salad either in portions or on a large platter. Serve immediately, because soon juice will begin to stand out and the presentable appearance may be lost. For everyday life, this salad can be cooked much faster and easier - just mix all the ingredients, salt, pepper and season. With any method, the salad will always taste good.