Chicken breast and eggs and cheese salad

7 servings
50 min

How to make a salad with chicken breast, eggs and cheese? Prepare the necessary products. Green onions can be used instead of dill.

Wash the chicken breast, dry, salt, add black ground pepper if desired. Wrap the breast in foil and bake in the oven preheated to 180 C for 25 minutes. You can boil the breast in boiling salted water or fry in a pan.

Cool the finished breast, cut into small cubes.

Hard-boiled eggs. How to boil hard-boiled eggs? Pour water over the eggs, bring to a boil. Cook the eggs over a moderate heat for 8-9 minutes. Lower the boiled eggs into cold water to cool. Eggshells will be better cleaned from the temperature drop. Cut the peeled eggs into small cubes.

Wash the dill greens, dry. Remove the large twigs. Finely chop the dill.

For salad tomatoes, choose juicy, but not sung, with a thick skin. It is important that they keep their shape when sliced. Wash the tomatoes, dry, cut into not too small cubes.

Grate the cheese on a fine or medium grater.

Lettuce can be formed in layers using a serving ring. Put the chopped chicken breast in the first layer, level, lightly press with a spoon.

Brush a layer of chicken with mayonnaise.

Then lay out a layer of tomato. On top is a mayonnaise net.

The next layer is sliced eggs.

Brush with mayonnaise again.

Sprinkle the egg layer with the crushed dill greens.

Put the grated cheese in the final layer. Cover the salad with clingfilm and refrigerate for 1 hour to soak.

Remove the ring before serving, decorate the salad on top as desired. Enjoy your meal!