Layered salad with chicken, Beijing cabbage, carrots, corn and cheese

Salad 18 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Layered salad with chicken, Beijing cabbage, carrots, corn and cheese
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Layered salad with chicken, Beijing cabbage, carrots and corn will delight you with its freshness. The salad has a lot of juicy vegetables and a minimal amount of mayonnaise, which makes the salad less caloric. For a more beautiful presentation, the salad is formed in a ring, which makes it look very impressive.

Ingredients

Directions

  1. Prepare all ingredients. Buy chilled chicken fillet from a trusted butcher shop. Choose the hard cheese of your choice. Chinese cabbage choose fresh, with bright green leaves. Drain liquid from canned corn.
  2. Wash the chicken fillet well. Drop into saucepan. Pour in cold water to cover the chicken meat. Add bay leaf and 1-2 pinches of salt. Put on fire and bring to a boil. Boil the chicken fillet for 15-25 minutes, until tender. Cooking time depends on the size of the fillet. To make the chicken fillet juicy, it is better to cool it in the broth.
  3. Wash the eggs and carrots, put them in a saucepan and cover with water. Add some salt and bring to a boil. Boil eggs for 10 minutes, carrots for 15-25 minutes, until soft. Then pour cold water over the eggs and set aside. Remove the carrots from the broth and let it cool.
  4. Blot the cooled chicken fillet with a napkin from the liquid and cut into small pieces.
  5. To form a salad, pick up a flat plate and a ring. I have a ring with a diameter of 15 cm and a height of 7.5 cm. Put the chopped chicken fillet in the first layer. Tamp down with a spoon. Salt, pepper and season with mayonnaise.
  6. Wash the Chinese cabbage and pat dry with paper towels. Cut into small pieces.
  7. Spread the chopped Chinese cabbage over the chicken layer. Tamp a little. If desired, you can salt and pepper a little.
  8. Peel the eggs and grate on a coarse grater.
  9. Lay the grated eggs on a layer of Beijing cabbage. Tamp down with a spoon. Salt and pepper a little. If desired, you can flavor with mayonnaise, but I did not do this.
  10. Peel the carrots. Grate on a large grater.
  11. Lay the carrots on the egg layer. Smooth out with a spoon. Top up with mayonnaise.
  12. Grate hard cheese on a coarse grater.
  13. Spread the cheese over the carrot layer. Tamp and grease with mayonnaise.
  14. Spread the canned corn kernels on top of the cheese layer. Send the salad along with the ring in the refrigerator for 1-2 hours to soak.
  15. Carefully remove the ring and serve the salad to the table. Layered salad with chicken, Beijing cabbage, carrots, corn and cheese is ready. Bon appetit!

Layered salad with chicken, Beijing cabbage, carrots, corn and cheese



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Layered salad with chicken, Beijing cabbage, carrots and corn will delight you with its freshness. The salad has a lot of juicy vegetables and a minimal amount of mayonnaise, which makes the salad less caloric. For a more beautiful presentation, the salad is formed in a ring, which makes it look very impressive.

Ingredients

Directions

  1. Prepare all ingredients. Buy chilled chicken fillet from a trusted butcher shop. Choose the hard cheese of your choice. Chinese cabbage choose fresh, with bright green leaves. Drain liquid from canned corn.
  2. Wash the chicken fillet well. Drop into saucepan. Pour in cold water to cover the chicken meat. Add bay leaf and 1-2 pinches of salt. Put on fire and bring to a boil. Boil the chicken fillet for 15-25 minutes, until tender. Cooking time depends on the size of the fillet. To make the chicken fillet juicy, it is better to cool it in the broth.
  3. Wash the eggs and carrots, put them in a saucepan and cover with water. Add some salt and bring to a boil. Boil eggs for 10 minutes, carrots for 15-25 minutes, until soft. Then pour cold water over the eggs and set aside. Remove the carrots from the broth and let it cool.
  4. Blot the cooled chicken fillet with a napkin from the liquid and cut into small pieces.
  5. To form a salad, pick up a flat plate and a ring. I have a ring with a diameter of 15 cm and a height of 7.5 cm. Put the chopped chicken fillet in the first layer. Tamp down with a spoon. Salt, pepper and season with mayonnaise.
  6. Wash the Chinese cabbage and pat dry with paper towels. Cut into small pieces.
  7. Spread the chopped Chinese cabbage over the chicken layer. Tamp a little. If desired, you can salt and pepper a little.
  8. Peel the eggs and grate on a coarse grater.
  9. Lay the grated eggs on a layer of Beijing cabbage. Tamp down with a spoon. Salt and pepper a little. If desired, you can flavor with mayonnaise, but I did not do this.
  10. Peel the carrots. Grate on a large grater.
  11. Lay the carrots on the egg layer. Smooth out with a spoon. Top up with mayonnaise.
  12. Grate hard cheese on a coarse grater.
  13. Spread the cheese over the carrot layer. Tamp and grease with mayonnaise.
  14. Spread the canned corn kernels on top of the cheese layer. Send the salad along with the ring in the refrigerator for 1-2 hours to soak.
  15. Carefully remove the ring and serve the salad to the table. Layered salad with chicken, Beijing cabbage, carrots, corn and cheese is ready. Bon appetit!

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