Chicken breast salad layers

6 servings
40 min

Cook your breast as you like. You can just boil, or you can fry or bake. I usually make this salad with boiled chicken breast, but this time I wanted something special. Therefore, I marinated the breast in soy sauce from the evening, and in the morning I baked it. This gave the salad a special zest.

We will prepare all the other ingredients for the salad: boil the eggs and peel the shells, open the cans with canned corn and pineapples and drain the liquid, wash and dry the tomatoes and spring onions.

Chop the cooled chicken breast into a small cube.

We will put the salad in a deep salad bowl in layers. The first layer is chicken breast. Grease with mayonnaise.

Also cut the canned pineapples into a small cube.

Spread the chopped canned pineapples with the next layer over the chicken breast. Grease with mayonnaise.

Then cut into a cube of boiled chicken eggs.

Lay out the eggs with a 3rd layer and lubricate with mayonnaise.

Put canned corn in the 4th layer and grease with a thin layer of mayonnaise.

The last layer of lettuce will be fresh and fragrant tomatoes. If the tomatoes are very juicy, then first we remove the flesh with the seeds with a knife so that the tomatoes do not flow and the salad does not become watery. Cut the tomatoes into a small cube and spread out the top of the puff salad.

Cut into fresh spring onions and sprinkle a tomato layer of lettuce with them. Onions are best added to the salad before the guests serve, as over time, a not very pleasant onion smell appears, which interrupts all other ingredients.