Pork salad with chicken fillet

6 servings
40 min

Pour water into a saucepan, add salt, put on fire. When the water boils, put the chicken breast in a saucepan and boil until tender: the approximate cooking time is 20-30 minutes. Remove the finished breast from the broth, cool and cut into small pieces.

Boil the eggs hard-boiled, hold in cold water until completely cooled. Peel and cut into small cubes. There is a special round strainer with square cells - it can be dealt with by cutting eggs in seconds.

Grate the cheese on a fine grater.

We take a dish for salad. Put chicken fillet in the first layer, grease with mayonnaise on top. First we make a net, and then we smear it with a spoon.

We lay out half of the eggs in the second layer, the second half will go to form the head of the pig. We also pour mayonnaise and rub it.

Put prunes in the third layer, rinse with mayonnaise.

Put the nuts in the fourth layer. It is not necessary to grind them, although this is optional. I took halves and quarters of nuts. We also apply and smear mayonnaise on top.

Next, with a slide, we lay out eggs in the part of the salad where the pig will have a head. Top them with mayonnaise.

Sprinkle the salad with grated cheese. We cut off three circles from sausage and make a patch and ears from them. We put them in their place. Insert green pea eyes. Decorate with fresh dill. Our pig is ready!