Pig salad with green peas and chicken

1. First of all, boil the potatoes. To do this, the tubers must first be washed. I wash them in hot water with a kitchen sponge. Then we put it in a saucepan, fill it with water.

2. We send a pot of potatoes to the fire. Cook for 20-25 minutes from the moment of boiling. Carefully pierce the potatoes with a fork. If it enters well, the potato is soft, this indicates its readiness.

3. In parallel with potatoes, we will cook chicken. Wash the chicken breast, put it in a saucepan. Fill with water, add a little salt. We send it to the fire to cook. Cook until ready.

4. Remove the chicken and potatoes from the pots. Let the ingredients cool down. After that, peel the potatoes, cut into cubes. And the breast is also cut into cubes.

5. Chicken eggs need to be boiled hard. To do this, they should be cooked for 5-7 minutes from the moment of boiling. So we cook. Then cool, clean. Separate the yolks from the whites. Finely chop the yolks, and rub the whites on a coarse grater.

6. Pickle is extracted from the brine. Cut into cubes, but a little smaller than meat and potatoes. Drain the liquid from the canned peas.

7. We put all the ingredients in a deep bowl with the exception of egg whites. Add mayonnaise to the bowl. Its quantity can be adjusted to taste. Mix it up. Salt is most likely not needed, since the cucumber will adjust the taste in the right direction.

8. To the proteins, add a few drops of red or crimson food coloring. Gently mix.

9. Put the salad on a flat dish, form a hemisphere. The resulting "coat" of egg whites is covered with salad.

10. From the sausage we cut out the nose-piglet, ears and tail. Decorate the salad. Olives will be eyes.

This salad can be served immediately on the table. It does not need additional time for impregnation.

Bon appetit!