Salad chicken carrot eggs

Step-by-step cooking

1. Step 1:

   

   How to make a salad with chicken, carrot and egg? Prepare the necessary products. You can take any part of the chicken: thighs, shins, breast. I have chicken fillet. Pickled cucumber can be replaced with salted or, alternatively, take fresh. Mayonnaise can be used instead of sour cream.

2. Step 2:

   

   Wash the chicken fillet, put it in boiling salted water. Bring the chicken to a boil, remove the resulting foam with a spoon. Cook the chicken over moderate heat for about 20 minutes until tender.

3. Step 3:

   

   Remove the chicken from the broth, cool. Cut the chicken fillet into thin strips or simply disassemble it into small fibers with your hands.

4. Step 4:

   

   Hard-boil the eggs. How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Peel the cooled eggs, cut into thin strips. You can grate the eggs on a large or medium grater.

5. Step 5:

   

   Remove the pickled cucumbers from the brine, dry them. Cut the cucumbers into thin strips.

6. Step 6:

   

   Wash the pre-peeled carrots, dry them. Grate the carrots on a medium grater.

7. Step 7:

   

   The salad can be laid out in a cooking ring or in a suitable-sized bowl or salad bowl. In the latter version, the salad will have a domed shape. Cover the bowl with cling film. Put the grated carrots on the bottom. Press and flatten the carrot layer with a spoon and smear with sour cream. If desired, this layer can be slightly salted.

9. Step 8:

   

   Then lay out the chopped eggs. Also press down the layer and smear with sour cream.

10. Step 9:

    

    The next layer is pickled cucumbers. Smooth and lightly tamp, smear with sour cream.

11. Step 10:

    

    Cover the cucumber layer with chopped chicken fillet. Lightly tamp and smear with sour cream. Cover the salad with cling film on top and put it in the refrigerator so that it is soaked for 30-40 minutes.

12. Step 11:

    

    Before serving, turn the salad onto a plate of suitable diameter and remove the cling film. If you put the salad in the cooking ring, then the sequence of layers will be in reverse order.

13. Step 12:

    

    Grate the hard cheese on a medium grater.

14. Step 13:

    

    Lightly brush the salad with sour cream on top and sprinkle evenly with grated cheese.

15. Step 14:

    

    If desired, decorate the salad on top. I have cranberries and dill greens. Bon appetit!