Puff salad with carrots, eggs, chicken fillet and cheese

4 servings
2 hours

To make lettuce, it is necessary, first of all, to boil eggs and chicken meat until ready and cool. Pour cold water over the eggs and place on heat. Bring to the boil and boil in boiling water for 5-7 minutes. Then drain the hot water and fill the eggs with cold water so that they cool down faster. Lower the chicken into boiling water and boil in boiling water for 30 minutes.

Cut the boiled chicken meat into small pieces and place on the bottom of the salad bowl. Flatten it all over and press a little. Grease a layer of meat with a little mayonnaise.

Lay the eggs, grated over a coarse grater, in the next layer. Also, press them a little and brush them with mayonnaise.

Carrots in Korean, usually, are large enough. But for lettuce, it needs to be crushed a little. To do this, just cut it with a sharp knife.

Put the carrots in Korean in the next layer. Add a little bit to this layer of mayonnaise, since the carrots themselves are quite juicy.

Rub the medium grated cheese with the top, final layer. Put the finished salad in the refrigerator for a while so that the layers are slightly saturated with each other's aroma and the salad is slightly cooled. Serve to the table and treat. Enjoy your meal!