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Salad easter cake

Cooking recipes / Top Picks / Salads

4 servings
1 hour 30 min

Potatoes - 1 pc., Chicken breasts - 300 grams, Onions - 1 pc., Mayonnaise - 100 grams, Sunflower oil - 35 ml, Carrots - 1 pc., Breadcrumbs - 3 tbsp., Tomatoes - 2 pcs., Hard cheese - 150 grams, Garlic - 2 teeth., Eggs - 3 pcs., Salt - to taste, Black ground pepper - to taste

Boil chicken breast and potatoes. Peel the onions and carrots.

Cut the onions into cubes and fry in vegetable oil.

Add carrots grated on coarse grater. Put out everything for 2 minutes. Add cooked chicken breast cut into small pieces to carrots. Salt and pepper.

Combine mayonnaise (30 g) and crushed garlic.

Cut tomatoes in thin mugs.

Boil and grate the eggs on a coarse grater.

Grate cheese and boiled potatoes and combine with mayonnaise and garlic.

Put the mold in the center of the plate (or you can use a 500 ml can cut off on both sides). Spread the salad in layers, lubricating the layers with a thin layer of mayonnaise and pressing the layers with a spoon all the time. Sequence: layer with carrots, eggs, tomatoes, potato-cheese layer.

Carefully remove the mold.

Put the remaining products on top with a slide. Grease on all sides with a thin layer of mayonnaise. Sprinkle the sides of the salad with breadcrumbs. Gently pour the remaining mayonnaise on top, imitating a cake cap.

Garnish with chopped tomato, green onions, pieces of cheese imitating a colored sprinkle on a cake. Lay out the letters cut from the tomato slices. Enjoy your meal!