Chicken bride salad

4 servings
2 hours

How to make Chicken Bride salad? Prepare the products. Rinse and dry the meat. Vegetables and eggs too. Boil the potatoes and chicken eggs beforehand, then chill. My processed cheese is briquette. You can take anyone, but one that is comfortable to grate. Cheese should be of good quality, without milk fat substitutes. Mayonnaise take whatever you like, I prefer home-made, self-made.

Cut the chicken into thin small bars.

Heat a pan with vegetable oil on the stove. And fry the spiced chicken over a low heat, stirring. From spices, I have salt, pepper and a set of condiments for chicken meat.

Take a wide dish, put the leaves of Peking cabbage on it so that they cover the edges of the plate. Top the cabbage with the fried chicken. Flatten. Over the chicken, make a mesh of mayonnaise. I squeezed mayonnaise out of a pastry bag with a narrow nozzle.

Finely chop Beijing cabbage.

And lay it out for meat. Make a mayonnaise mesh again.

Grate the boiled potatoes on top with a medium grater. Again, a layer of mayonnaise.

Next, grate 2 boiled egg yolks and 1 protein. Put them on the salad and cover with mayonnaise.

Place the grated melted cheese and remaining white on the egg layer. Again, make a mesh of mayonnaise. Put the salad in the fridge for 1-1. 5 hours to soak. After that, the salad is ready to serve. Enjoy your meal!