Swan fluff salad with peking cabbage

4 servings
1 hour 30 min

How to make Swan Fluff salad with Beijing cabbage? Prepare all the necessary ingredients. Pre-boil the chicken fillet in salted water. Boil the eggs hard-boiled. Boil the potatoes until cooked in the skin, then cool.

Disassemble the chilled chicken fillet into fibers to resemble swan feathers.

Wash Beijing cabbage, dry it well. Cut the head into thin strips. Start cutting from the tips of the leaves, moving towards the stinger. It is better not to touch the densest and toughest white parts of the sheet. We only need the leaves themselves without a white stem. It is most convenient to cut the head without disassembling it into individual leaves.

In order not to absorb the layers, lubricating them with mayonnaise using a spoon, I advise transferring the mayonnaise to a pastry bag (or regular cellophane bag) and cutting off a small tip at the bag. Apply mayonnaise to the layers with a thin mesh. This will ensure uniform application of mayonnaise and maintain the airiness of the layers. Mayonnaise is better to use olive or with avocado juice - it is softer in taste than provencal.

Peel and grate the potatoes directly onto the dish. You can rub all the ingredients separately into different dishes and then only lay out in layers, but so there is a chance to take the layers with your hands. Therefore, I prefer to rub the layers on the grater immediately on each other. The average grater for this salad is more suitable than a large one, because the finer the ingredients are grated, the softer and more delicate the salad will be, which is the effect we need.

Over the potatoes, make a mesh of mayonnaise.

Spread the fibers of the chicken fillet on top and pour mayonnaise over them too. Each layer except the last two can be salted and grilled to taste, but I don't usually add spices to mayonnaise salads.

Rub the eggs on top and pour the pastry bag mayonnaise over them.

Similarly, grate the cheese with the next layer and make a mesh of mayonnaise residue.

Sprinkle the salad with Peking cabbage. Put the salad for 1 hour in the refrigerator for soaking, after which you can serve to the table. Enjoy your meal!