Hannah
INGREDIENTS
| chicken thigh or breast (fillet) | 250 grams |
|---|---|
| potatoes | 2 pcs. |
| beet | 2 pcs. |
| carrot | 2 pcs. |
| eggs | 2-3 pcs. |
| bulb onions | 1 pc |
| garnet (the ray is not sweet) | 1-2 pcs. |
| walnuts | 2 tablespoons |
| cooking oil for frying | |
| mayonnaise | |
| salt | |
| freshly ground pepper |
Preparation
Prepare the ingredients.
Vegetables (beets, carrots, potatoes) are well washed, put in a pan with cold water, bring to a boil and boil until soft.
As you are ready, take the vegetables out of the pan.
Boiled vegetables cool and peel.
Grate vegetables on a large grater in different bowls.
Put the chicken in a pot of boiling water and boil the meat until cooked (breast (fillets without bones) for about 15-20 minutes, a leg about 40 minutes).
15 minutes before the end of cooking, add salt and add bay leaf.
Finish the meat to cool, if necessary, separate from the bones and cut into cubes or straws.
Eggs (room temperature) put in a boiling steeply salty water.
Again bring to a boil and boil for about 9-10 minutes from the time of boiling.
Transfer the eggs into a saucepan with cold water, cool, clean and rub on a large grater.
Peel onion, chop finely or quarter-rings and fry in vegetable oil until soft.
Walnuts chop with a knife or grind in a blender.
In the middle of the dish, in which we will serve a salad, put a clean glass.
Spread the salad layers around the glass.
1st layer: half of chicken + salt + freshly ground pepper + mayonnaise
2nd layer: carrots + salt + freshly ground pepper + mayonnaise
3rd layer: potatoes + salt + freshly ground pepper + mayonnaise
4th layer: walnuts
5th layer: half a beet + salt + freshly ground pepper + mayonnaise
6th layer: walnuts
7th layer: fried onions
8th layer: remaining chicken + salt + freshly ground pepper + mayonnaise
9th layer: remaining walnuts
10th layer: eggs + salt + freshly ground pepper + mayonnaise
11th layer: remaining beets + salt + freshly ground pepper + mayonnaise
Remove the glass and cover the salad well with mayonnaise.
Cover the entire surface of the salad with pomegranate seeds.
Dish with a salad to tighten food film and put it in the refrigerator at night, so that the salad is well soaked.
Enjoy your meal!
