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عربRomashka salad with chips
4 servings1 hour
Chicken fillet - 350 gr, Champignons - 250 gr, Hard cheese - 120 gr, Eggs - 4 pcs., Mayonnaise - 4 tbsp, Ground black pepper - to taste, Salt - to taste, Canned corn - 100 gr, Chips - 60 gr
4 servings1 hour
Chicken fillet - 350 gr, Champignons - 250 gr, Hard cheese - 120 gr, Eggs - 4 pcs., Mayonnaise - 4 tbsp, Ground black pepper - to taste, Salt - to taste, Canned corn - 100 gr, Chips - 60 gr
Prepare the ingredients. To make a salad & quot; Flower & quot; with chips, we'll need: large chicken fillet; pickled mushrooms (you can any, I have champignons); eggs; cheese; mayonnaise; black ground pepper and salt. 
Pre-boil chicken breast in salted water. Chill the meat and cut into small pieces. 
Drain the liquid from pickled mushrooms. Dry the champignons and cut into small pieces. 
Boil the eggs hard-boiled, cool and peel. Finely chop or grate the eggs on a coarse grater. 
Grate the cheese on a coarse grater. 
In a salad bowl, combine chicken fillet, pickled mushrooms, eggs and cheese. 
Salt the salad, pepper, season with mayonnaise. 
Mix well. 
Put the salad mass on the dish with an even slide. 
Decoration. To give the salad a chamomile look, we'll need crisps (preferably flat, light coloured, such as Pringles) and canned corn. 
Drain the liquid from the canned corn. Dry the grains. 
Place the grains of canned corn tightly on top of the salad so that there are no empty places. 
On the sides, arrange the salad with chips in two rows, forming chamomile petals. you can put the chips in two rows to make the chamomile more palpable. Immediately serve to the table. Enjoy your meal!