Swan down salad with chicken cheese potatoes

4 servings
15 min

Prepare the necessary ingredients. Boil the potatoes in advance without peeling. Also boil the breast fillet. If the breast is cooked specifically for salad, then the broth can be frozen, and then used to make sauce or gravy. Peel the cooled potatoes. Peel the onions from husks and cut them with rings, and cut the breast in small pieces. Boil, cool and peel the eggs. Separate the proteins from the yolks and grate on a large grater. Cabbage can be washed, but be sure to dry later. Cut into thin strips. Apply a little mayonnaise to the bottom of the salad bowl and put the potatoes grated on a large grater. Spread the chopped onions evenly on top. Add salt and pepper to taste. Lubricate with mayonnaise. If, when cooking, chicken breast and potatoes were salted, then here you need to be careful with salt so as not to salt. Put the chicken, then the grated whites and the cheese grated on a large grater. Lubricate with mayonnaise. Sprinkle on top with yolks grated on a fine grater and cut Peking cabbage. Let the salad stand, at least an hour, and can be served on the table. Enjoy your meal!