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Salad with melted cheese and chicken

Layered Salad with Processed Cheese and Chicken

Simple but delicious, made from everyday ingredients — for a celebration! This salad with processed cheese and chicken is a dish that brightens up any gathering. The combination of ingredients works beautifully, and since their flavors are fairly mild, the result is a wonderfully tender salad made from simple, affordable products.

Anna

Recipe author

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Composition / ingredients

Servings:

Chicken breast (fillet, boiled)

150

Eggs (boiled)

Processed cheese

Potatoes (two small or one large)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 39 % 12 g

Carbohydrates 29 % 9 g

154 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with processed cheese and chicken? Gather the ingredients. Boil and cool the chicken fillet, eggs, and potatoes (in their skins) ahead of time. Put the processed cheese (1 package) in the freezer, so it's easier to grate. Use cheese made without milk-fat substitutes — it's better quality and tastier.
Step 2:

How do you boil potatoes in their skins? Wash the potatoes well, put them in a pot, and cover with cold water. Set over high heat. When the water boils, turn the heat down. Cook the potatoes for about 25 minutes. Check doneness with a sharp knife — it should pierce the potato easily. When they're done, drain the water and cool them, then peel off the skins. Grate the potatoes on the coarse side of a grater and spread them as the first layer on a plate or in the bottom of a salad bowl.
Step 3:

I assemble the salad using a serving ring, pressing each layer down. Coat the potato layer with a little mayonnaise or pipe a mayonnaise lattice over it. Instead of mayonnaise, you can use a mix of mayonnaise and sour cream. For the lattice, it's handy to poke a hole in the lid of the mayonnaise package (with an awl) or put the mayonnaise in a bag and make a small hole.
Step 4:

How do you cook chicken breast? Bring water to a boil in a pot and lower in the meat. Add salt. Cook the chicken for 30 minutes at a gentle simmer over low heat. Then take the meat out and cool it (save the broth for other dishes). Pull the cooled chicken fillet into shreds and lay it as the second layer in the salad. Using the press or a spoon, lightly press the fillet onto the layer below. Pipe a mayonnaise lattice.
Step 5:

Grate the pre-boiled, cooled eggs on the coarse side of a grater and lay them as the next layer in the salad. Spread the layer with mayonnaise or pipe a mayonnaise lattice.
Step 6:

Take the pre-chilled processed cheese out of its package and grate it on the coarse side of a grater. Spread the grated cheese as the final layer of the salad. Refrigerate the salad for at least an hour so the layers soak up the flavors.
Step 7:

Serve the salad chilled, garnished as you like. Enjoy!

The salad comes out simple and very tender — so tender that I find myself wanting to add something to it for crunch. For me this salad has become a base: by adding salad onion, pickled or fresh cucumbers, or olives, you can get a brand-new, delicious salad each time.
How do you hard-boil eggs? To keep the eggs from cracking while they cook, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then drain and cover with cold water to cool. The sudden temperature change makes the shells easier to peel.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
It's better to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mixed with mayonnaise in any proportion you like — this lowers the dish's calorie count.