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Malachite bracelet salad with kiwi

Malachite Bracelet Layered Salad with Kiwi

A festive layered salad crowned with kiwi. This ring-shaped salad has an unexpected mix of ingredients that's worth trying at least once—the kiwi topping gives it a celebratory, original look. If you enjoy fresh fruit in your salads, this one is right up your alley.

Anna

Recipe author

Composition / ingredients

Servings:

Chicken breast fillet

400

Eggs

Kiwi

Hard cheese

100

Apple

Korean-style carrots

150

Garlic

Mayonnaise

100

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 11 g

Fats 38 % 10 g

Carbohydrates 19 % 5 g

154 kcal

GI: 60 / 40 / 0

Cooking method

Step 1:

Gather your ingredients. Boil the chicken breast and the eggs ahead of time and let them cool. You can make the Korean-style carrots at home or buy them ready-made. Any mild cheese without a strong flavor works well. Use a medium, non-tart apple, plus a little lemon juice to sprinkle over it. Pick ripe kiwis with smooth, unblemished skin and firm flesh—you may need a few extra for the garnish.
Step 2:

Wash and dry the apple, peel it, cut it into small cubes, and sprinkle with lemon juice. Peel the kiwis. Finely dice one of them and set the rest aside for decorating the salad.
Step 3:

Finely chop the boiled chicken. Add the garlic pressed through a garlic press and the mayonnaise, and stir to combine; season with salt if needed. Peel the boiled eggs and grate them on the coarse side of a box grater. Grate the cheese on the medium or coarse holes.
Step 4:

Use a round serving plate. The salad is built as a ring—you can shape it around a drinking glass placed in the center, or freehand it. I'll use a glass. Set the glass upside down in the middle of the plate and spread the chicken-garlic-mayo mixture as the first layer.
Step 5:

Add the grated eggs as the second layer and brush with mayonnaise. (You can mix the eggs with mayonnaise beforehand, in which case you won't need to brush this layer.)
Step 6:

Scatter the diced kiwi over the egg layer.
Step 7:

Add the Korean-style carrots as the next layer. If the strands are very long, cut them into shorter pieces so they're easier to arrange.
Step 8:

Spread the diced apple over the carrot layer.
Step 9:

Add the grated cheese as the next layer and spread generously with mayonnaise.
Step 10:

Peel the remaining kiwis and slice them into rounds. Arrange the kiwi rounds over the salad to decorate.
Step 11:

Let the salad chill for a couple of hours so the layers can meld. When you're ready to serve, lift the glass out of the center. If you like, arrange a few more kiwi rounds inside the ring as well.

This was my first time making a salad with kiwi—I'd never even tasted one before, so I was curious how it would turn out. Too curious, honestly: I dug in right away instead of waiting. Fresh out of the fridge it didn't win me over—my kiwis were on the sour side and the apple came through strongly too. Even with sweeter kiwi, this salad really needs at least a couple of hours in the refrigerator. By the next day it was much better: that sharp fruity tang had mellowed and the flavors came together, with the Korean-style carrots adding a bright, tasty accent. Still, I'd call it a salad for a particular kind of fan—and I'm not quite that fan myself.