Easter nest salad with quail eggs

4 servings
1 hour

Let's make Easter salad. Let's start with potato chips. To do this, peel (I have a medium size) potatoes, rinse and grate for Korean carrots.

Then rinse the potato chips to wash off the excess starch and dry on a towel. Then fry the potatoes in a small portion in a large amount of vegetable oil. Choose a large diameter frying pan so that the chips are well cooked and turn out not to be a large lump, but a separate chip. You need to fry until golden, then put it on paper towels to get rid of excess fat.

Boil the chicken breast in salted water until tender or, as I bake in foil in an oven with garlic and spices, cool, cut finely. Take a large dish or plate, lay out pieces of egg-shaped fillets, brush with mayonnaise.

Rinse fresh cucumbers, rub on a coarse grater, place on top of the chicken breast, brush with mayonnaise.

Boil the egg until tender, cool, grate, place on top of a layer of cucumbers, brush with mayonnaise.

Grate the cheese on a fine grater, put on top of a layer of boiled eggs.

Put the cooled potato straws on the sides, forming a & quot; nest & quot;. Decorate to your liking, I decorated with quail eggs, Easter inscriptions and herbs. That's it, a delicious and original salad for Easter is ready, a pleasant appetite!