“Orange” salad appeared on my blog not by chance. This is my sister’s favorite salad and she makes it for every holiday.
Since layered salads are a must-have part of the holiday table in many families, I decided to share the recipe here.
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Method of cooking
Wash the chicken fillet and boil it in water with the addition of salt, pepper and a bay leaf. Cool and tear the fillet into small pieces.
Boil the eggs.
Grate the cheese.
Prepare two containers or two plates and lay the salad out in layers, as in the photo in the biscuit ring.
Put pieces of chicken on the bottom, cover with mayonnaise, then Korean-style carrots, cheese and grated eggs. Grease each layer with mayonnaise.
Wash the orange and cut the skin to the pulp.
Decorate the salad with an orange.
Leave it overnight in the refrigerator.
There are enough ingredients for two plates of salad or two salad containers.