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Salad sail with chips

Cooking recipes / Top Picks / Salads

2 servings
20 min

Smoked chicken - 150 gr, Eggs - 2 pcs., Canned corn - 80 gr, Korean carrots - 80 gr, Chips - 80 gr, Mayonnaise - 80 gr

How to make a salad Sail with chips? Prepare the listed ingredients for the salad. Smoked chicken can be taken in the form of spud, breast, thighs. The weight of the meat is indicated without bones and skins. Pre-boil the eggs for about ten minutes and cool. Korean carrots and chips can be made at home yourself, or you can take them from the store. Try to choose chips with a whole plate. The salad can be made in a common salad, serving cremans or plates.

Remove the smoked chicken (I have a smoked spud with a total weight of about 350 grams) from the package, remove the chicken meat from the bones and remove the skin. Cut the chicken fillet into small cubes and fold to the bottom of the salad bowl.

Each layer in the salad should be smeared with a small amount of mayonnaise. To do this, you can spoon the mayonnaise onto the layer and gently brush; you can make a small hole in the mayonnaise lid and make a mayonnaise net; or transfer the mayonnaise to a pastry bag, cut the corner and make a mayonnaise net.

The next layer of carrots is Korean. If it is too long, then it can be cut into shorter pieces. On a laid layer of Korean carrots, add mayonnaise and rinse the layer.

Gently open the tin of canned corn to drain the liquid. Add the right amount of corn to the salad in the next layer and brush this layer with mayonnaise.

Peel the pre-boiled and chilled chicken eggs from the shell. Finely chop or grate the eggs on a coarse grater and place the next layer in the salad and brush this layer with mayonnaise. You can immediately mix eggs with mayonnaise and put in a salad.

Leave the chips (3-4 pieces to decorate the salad in the form of a sail) break and put them on the surface of the salad. Put the chips in the salad only before serving the salad on the table, otherwise they will get wet and will not be crisp.

Decorate the salad with chips set aside for this, placing the chips vertically on the surface of the salad, imitating a sail. Serve the salad on the table immediately after it is cooked.