"Orchid" Layered Salad with Chips and Chicken

A very tasty, easy-to-make salad!

Recipe author

Servings:

Chicken breast (cooked)

200

Cucumbers

Carrot

100

Suluguni cheese

100

Eggs

Potato chips (100 g in the salad, 50 g to garnish)

150

Mayonnaise

Salt

Parsley (to garnish)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 10 g

Fats 41 % 14 g

Carbohydrates 29 % 10 g

232 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 40 min

Step 1:

First, gather all the ingredients.
Step 2:

Grate the carrot on the fine side of a box grater. Spread it as the first layer on a plate and coat with mayonnaise.
Step 3:

Then grate the cucumber on the coarse side and layer it over the carrot. Crush the chips a little and scatter them over the cucumber. Coat everything with mayonnaise again.
Step 4:

Next, cut the cooked chicken breast and spread it over the cucumber. Grate the cheese and sprinkle it over the chicken. Coat the layer with mayonnaise.
Step 5:

Hard-boil the eggs and peel them. Separate the whites from the yolks and grate the whites on the coarse side of the grater. Spread them evenly over the cheese.
Step 6:

Coat everything well with mayonnaise and decorate the salad to look like a flower. Sprinkle the grated yolk over the top. The "Orchid" salad is ready — enjoy!