Among the many puff salads, this one can be called one of the most beautiful. The layers of beetroot and green peas look especially impressive in it. For additional decoration, you can use fresh herbs, nuts or pieces of vegetables.
Ingredients
- Chicken fillet (boiled) – 300 g
- Chicken eggs (boiled) – 3 pieces
- Beetroot (boiled) – 2 pieces
- Green peas (canned) – 1 bank
- Nuts (any) – handful
- Prunes (without a bone) – 60 g
- Mayonnaise - 80 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the eggs, divide into whites and yolks, grate.
Flip the green peas into a colander and rinse.
Rinse the prunes and pour warm water for 15 minutes.
Drain the water, dry the prunes and chop.
Cut chicken fillet into small cubes.
Peel and grate the beets.
Dry the nuts in a frying pan and chop them in a blender.
Put a layer of chicken on a plate, season with salt, pepper and smear with mayonnaise.
Beets, nuts and green peas are next. Add salt, ground pepper and mayonnaise again.
Lay out layers of prunes and proteins. Sprinkle with pepper and smear with mayonnaise.
Sprinkle the yolks thickly and put them in the refrigerator for 1 hour.
