Pork salad with green peas and chicken

4 servings
1 hour 30 min


1. The first thing we do is turn the potatoes. To do this, the tubers first need to be washed. Mine them in hot water with a kitchen sponge. Then we put it in a saucepan, pour water.

2. We send a pot of potatoes to the heat. Cook for 20-25 minutes after boiling. Gently pierce the potatoes with a fork. If it comes in well, the potato is soft, it shows its readiness.

3. In parallel with potatoes, we will cook chicken. Put my chicken breast in a saucepan. Pour water, add a little salt. We send to the fire to cook. Cook until ready.

4. Remove the chicken and potatoes from the pots. Let the ingredients cool down. Then peel the potatoes, cut into cubes. And cut the breast into cubics.

5. Chicken eggs need to be boiled hard. To do this, they should be boiled for 5-7 minutes from the moment of boiling. So we cook. Then cool down, clean. We separate the yolks from the proteins. Finely chop the yolks and rub the whites on a coarse grater.

6. We extract salted cucumber from brine. Cut into cubes, but a little smaller than meat and potatoes. Drain the liquid from canned peas.

7. Put all the ingredients in a deep bowl with the exception of egg whites. Add mayonnaise to the bowl. Its amount can be adjusted to taste. Mix. Most likely, salt will not be needed, since the cucumber will correct the taste in the right direction.

8. Add a few drops of red or raspberry food dye to the proteins. Gently agitated.

9. Spread the salad on a flat dish, form a hemisphere. The resulting "coat" of egg whites is covered with salad. 10. We cut out the patch nose, ears and tail from the sausage. We decorate the salad. Olives will be eyes. Such a salad can be served immediately on the table. It needs no extra time to soak. Enjoy your meal!