Spicy layered salad with chicken breast fillet, eggs and cheese
Ingredients
- 250 g chicken breast fillet
- 3 eggs
- 1 onion
- 3 tbsp vinegar, 9%
- 3 tbsp water
- 100 g cheese
- mayonnaise, to taste
- salt, to taste
Utensils
- pot
- egg cooker
- sieve
- salad bowl
- grater
- knife
- salad servers
Instructions
- Boil the chicken breast fillet in salted water for 20-25 minutes.
- Let the meat cool and cut into small pieces.
- Hard boil the eggs for 5-7 minutes, let cool and peel.
- Cut the onion into half rings, Pour boiling water over and leave to stand for 2 minutes. Drain the water.
- Mix the vinegar with the water and add to the onions.
- Marine for 15 minutes, then pour off the vinegar water and drain the onions in the colander.
- Squeeze the onion lightly.
- Eggs and cheese in a coarse Grate the grater.
- Layer the salad: chicken breast fillet, onion, eggs, cheese.
- Garnish each layer but the last with a net of mayonnaise.
