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Egg and cheese corn salad

Cooking recipes / Top Picks / Salads

3 servings
1 hour

Canned corn - 150 g, Chicken fillet - 200 g, Eggs - 4 pcs., Hard cheese - 70 g, Sour cream - 3 tbsp., Mustard - 1 tea liter, Greens - to taste, Salt - to taste

How to make a salad with chicken corn and egg? Prepare the necessary ingredients for this. We will use canned corn for salad. Open the jar and drain all the liquid from the corn. Chicken meat and eggs must be boiled and cooled in advance. Place the chicken in boiling water and cook for 30 minutes over a low heat. Boil the eggs in boiling water for 7-8 minutes. Then drain the hot water and place the eggs in cold water to cool.

To make the salad, the ingredients must cool completely. Cut the chicken meat into small cubes. Peel the eggs from the shell.

For mixing ingredients, take a comfortable deep bowl. Combine the chicken and crushed eggs in a bowl. Eggs can simply be cut with a knife or crushed with an egg cutter.

Cut the cheese into small cubes, about the same size as the chicken. Put the chopped cheese in a bowl for the salad.

Spoon over the canned corn and add some chopped fresh greens.

For a salad dressing with chicken cheese and corn, take sour cream and some mustard for flavour. You can add a little salt to taste. Toss the salad with the dressing, cool a little and serve to the table. The finished salad can be put in portions or in a common salad bowl. Enjoy your meal!