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Smoked cheese pigtail salad

Cooking recipes / Top Picks / Salads

4 servings
1 hour

Pigtail cheese - 130 g, Eggs - 3 pcs., Chicken breasts - 150 g, Cucumbers - 1 pc., Onions - 1 pc., Mayonnaise - 150 g, Parsley - 50 g, Olives - 6 pc.

Prepare the specified salad products. Pre-boil the eggs for about 7-10 minutes and cool in cold water. Pre-boil chicken fillet of breast, you can use baked fillet. Cucumbers are fresh, one big or two (like mine) small. Take the onion to the salad with salad red. Mayonnaise is needed to dressing the salad. Fresh parsley greens somewhere one small bunch. Olives to decorate lettuce.

The salad can be made in layers in a common salad bowl, or you can make a portion serve using a serving ring. I will cook in layers in a salad bowl in two steps, so I divide all the ingredients into two parts. Disassemble boiled and cooled fillet into fibers or cut into strips. Place the chicken fillet on the bottom of the salad, press lightly with a spoon and brush with a little mayonnaise or make a mayonnaise net.

Rinse fresh cucumbers with cold water and dry with a towel. Cut the tips off the cucumbers and cut into strips. Add the chopped cucumbers to the salad bowl. Lightly brush (1 tbsp) this layer with mayonnaise. I don't peel cucumbers, as you can see. You can peel cucumbers before cutting.

Extract the braid cheese from the package and take the right amount for the salad. Disassemble the cheese into fibers or cut into strips. Add with the next layer to the salad and brush with mayonnaise. Vary the degree of cutting for yourself. That is, it can be different, under individual preferences.

Peel the pre-boiled and chilled eggs from the shell. Cut the eggs into strips and layer into a salad bowl. Rinse this layer with a little mayonnaise.

Peel the salad onions from the husks, wash and cut into thin half rings. Rinse the parsley with cold water and dry very well. Place the next layer in the salad with the chopped onions and parsley. Rinse with a little mayonnaise.

Repeat all layers again. Rinse the last layer with mayonnaise and sprinkle with chopped parsley.

It is advisable to stand in the refrigerator for at least an hour before serving this salad so that all layers are soaked. When serving, garnish the salad with halves of olives. This step can be missed, that is, olives are added to the dish at will.