Mistress salad in orange cremans

4 servings
2 hours 40 min


1. My chicken fillet, boil until tender in slightly salted water. When the filet cools, we divide it into fibers.

2. Carrots are also mine, boil until tender, let them cool, then peel and boil until tender.

3. We put the raisins in the piano, fill them with boiling water, leave them for 10 minutes, after which we rest on a sieve to remove all moisture to the maximum.

4. Peel the onions, cut a quarter into rings, roll over with cool boiling water, leave for 5 minutes, and then drain the water. Sprinkle the onions with sugar and pour vinegar, let them marinate for 20 minutes.

5. Peel the orange, peel each wedge off the film and break into small pieces.

6. We collect lettuce (it is better to choose portion cremans or pials to serve): lay out chicken fillet, sprinkle with black ground pepper, lubricate with mayonnaise, then lay out onions, over onions - raisins, then a layer of carrots, which we rinse with mayonnaise. We rub the cheese on a fine grater, sprinkle the surface of the salad. We cut walnuts with a knife, put them on top of the cheese. We decorate the salad with orange wedges and pomegranate grains. We serve "Mistress" immediately after assembly. Treat yourself to health!