Main Page
Fast and tasty
Tender salad with chicken and cheese

"Tender" Salad with Chicken and Cheese

Simple, made from ordinary ingredients, and appetizing! "Tender" salad with chicken and cheese is an easy recipe using everyday ingredients. It comes together fast, the ingredients are budget-friendly, and they go well together. This salad looks great on both an everyday and a party table.

Anna

Recipe author

Composition / ingredients

Servings:

Chicken fillet (boiled)

250

Eggs (boiled)

Carrots (boiled)

Hard cheese

100

Garlic

Mayonnaise

150

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 13 g

Fats 55 % 18 g

Carbohydrates 6 % 2 g

223 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make "Tender" salad with chicken and cheese? Gather your ingredients. Boil the chicken breast, eggs, and carrots ahead of time and let them cool. It's best to use a cheese with a mild flavor — semi-soft or hard, natural, with no vegetable-fat additives.
Step 2:

To moisten the layers, make a sauce: press the peeled garlic cloves through a press and mix them with the mayonnaise, then add salt — and ground black pepper if you like. Keep in mind that mayonnaise already contains salt, so don't over-season.
Step 3:

Boil the chicken fillet. How do you cook chicken fillet? 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 of the broth and let it cool. Cut the cooled chicken fillet into small pieces. Spread half of the chopped chicken fillet in your chosen salad dish. Coat the chicken layer with a little of the garlic-mayonnaise sauce.
Step 4:

Peel the cooled eggs. Separate one or two of them into yolks and whites, setting the yolks aside to garnish the salad. Grate the eggs on the coarse side of a grater. Spread half the grated egg as the next layer over the chicken. Coat this layer with sauce.
Step 5:

How do you cook carrots? Wash them well, put them in a pot, and cover with clean cold water. Cook the carrots for 20–30 minutes over low heat after the water boils, depending on their size. Peel the boiled, cooled carrots and grate them on the coarse side. Spread half the grated carrot over the egg layer. Coat this layer with sauce.
Step 6:

Grate the cheese on the coarse side. Spread the grated cheese in an even layer over the carrots. Coat this layer with a little sauce.
Step 7:

Repeat all the layers once more — chicken, eggs, carrots, cheese — coating each one with a little sauce. Coat the final layer generously with sauce and garnish with finely grated egg yolks. Besides the yolks, you can decorate the salad with fresh herbs.
Step 8:

Be sure to chill the salad before serving: the layers will soak up the sauce, the salad will get juicier, and the carrots won't have a pronounced raw-vegetable taste. Then serve it. Enjoy!

The salad fully lives up to its name: the ingredients have a delicate texture, with nothing sharply flavored. And thanks to its bright presentation (the yolk on top and the carrot in the layers), it makes a lovely centerpiece for a party table.
Make salads only from fully chilled ingredients. A salad made from warm ingredients can spoil quickly.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil for 9 minutes after the water comes to a boil, then cover with cold water and cool. The sudden temperature change makes them easier to peel.
It's better to make the mayonnaise yourself — it's tastier and better for you. You'll find some good homemade mayonnaise recipes here. As a dressing you can also use sour cream or plain yogurt instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut the calories.