Layered Salad with Chicken and Almonds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g chicken fillet (s)
- 200 g cheese, rated, (Emmentaler or Gouda)
- 10 egg (s), hard-boiled
- 700 g rapes, dark, without seeds
- 500 ml mayonnaise
- 200 g yourt
- 200 g almond (s), chopped, toasted
- some lettuce leaves, or parsley, for garnish
- salt
- Curry powder
- oil
Print Recipe
Pin Recipe Instructions
- Wash the chicken fillet, cut in half, season with salt and season very well with curry. Fry in sunflower oil in a pan. Let cool down. Cut into fine thin strips. Roast the almonds in a pan without fat. Let cool down. Finely chop the boiled eggs. Halve the grapes. Mix the mayonnaise and yogurt in a bowl. Fill a freezer bag with the mixture. Cut off a corner.
- Layer the ingredients as follows:
- Chicken breast fillet strips - use the freezer bag to spread the mayonnaise (sparingly) - sprinkle with almonds - sprinkle with grated cheese - again mayonnaise - almonds - boiled eggs - mayonnaise - almonds - halved grapes and so on. Further layers can be repeated depending on the amount and previous consumption. But as the last layer, the halved grapes should always be spread tightly.
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