Calendar Salad

A pretty, tasty salad for the New Year's table!

Recipe author

Servings:

Potatoes (boiled)

Carrot (boiled)

Chicken breast

250

Onion

Eggs

Bell pepper (for decoration)

0.5

Mayonnaise (for spreading)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 32 % 7 g

Carbohydrates 41 % 9 g

128 kcal

GI: 22 / 0 / 78

Cooking method

Cooking time: 45 min

Step 1:

Boil the chicken breast ahead of time with a few spices, then lift it out of the broth and let it cool.
Step 2:

Peel the potatoes, grate them on the coarse side of a grater, and spread them as the first layer on a large platter, shaping them into a rectangle.
Step 3:

Spread with a thin layer of mayonnaise.
Step 4:

Grate the carrot and add it as the next layer.
Step 5:

Spread with mayonnaise.
Step 6:

Dice the chicken breast finely and scatter it over the salad.
Step 7:

Spread with mayonnaise.
Step 8:

Finely chop the onion and add it as the next layer.
Step 9:

Spread with mayonnaise.
Step 10:

Peel the eggs and separate the whites from the yolks. Sprinkle the grated whites over the salad to form a sheet of "paper."
Step 11:

Use the grated yolks to form the header of the calendar. Cut the number 1 and the name of the month out of the bell pepper and arrange them on the salad. Chill in the refrigerator. The salad is ready!