Egg salad with chicken and potatoes

Eggs perfectly "get along" with many products. So in our salad, eggs are combined with boiled chicken and potatoes. This egg salad attracts with its original presentation. By the way, the salad is warm, you need to serve it to the table immediately after cooking.

Ingredients

• Chicken eggs - 2 pcs.
• Chicken fillet (or leg) - 100 g
• Potatoes - 2 pcs.
• Canned corn - 2 tbsp. spoons
• Fresh cucumber - 0.5 pcs. (80 g)
• Mayonnaise - 2 tbsp. spoons
• Salt to taste

Directions

1. We take a plate in which we will lay out the ingredients of the salad.
2. We clean the boiled potato tubers, cut them into slices. Put the slices on a plate in a circle.
3. Cut the boiled chicken breast (or meat from the leg) into thick strips. Put the chicken on top of the potato base.
4. Let's move on to slicing the eggs. Each egg needs to be cut into 4-6 pieces. We spread the egg wedges on the chicken.
5. We supplement the salad with cucumber straws. Rinse and dry the cucumber first.
6. On top of the laid out ingredients, lay the mayonnaise in a pyramid.
7. Decorate the egg salad with canned corn on top.
8. An appetizing warm egg salad is ready! Enjoy your meal!