Salad with walnuts and chicken layers

4 servings
3 hours

Prepare all the necessary ingredients for the salad. Pre-boil the chicken fillet until cooked in salted water. Then cool.

Finely chop or grind walnuts in a blender. It is not necessary to beat nuts for too long - they should not turn into too small crumbs, but should be tangible in structure.

Grate the cheese on a coarse or medium grater.

Chilled chicken fillet, cut into small cubes. The smaller the size of the meat pieces, the better the salad will soak.

Boil the eggs hard-boiled, cool and peel. Separate the yolks from the proteins and rub them individually on a coarse grater. I prefer to rub my eggs straight into a salad bowl.

The puff salad can be served in a salad bowl, but I prefer to shape it in a cooking ring to make the layers visible. For this amount of ingredients, we'll need a ring ranging in size from 14cm to 18cm. Depending on the size of the ring, the salad will be higher or lower. Place the ring on a serving plate and place the crushed chicken fillet in the first layer. Flatten and brush with mayonnaise. I usually make mayonnaise mesh from a pastry bag.

Sprinkle (or grate) the egg yolks on top. The size of the grater is not fundamental, the main thing is that the yolks cover the entire surface of the salad.

Sprinkle half the chopped walnuts on top.

On top, also make a mesh of mayonnaise.

The next layer will be grated proteins. They also need to be poured with mayonnaise.

Lay grated cheese on the whites and pour mayonnaise over them.

The last layer is the remaining walnuts. The finished salad should be allowed to soak in the refrigerator for about 1-2 hours.

Remove the cooking ring before serving. Garnish the salad with halves of walnuts and parsley. Enjoy your meal!