Orchid Salad with Chips and Korean Carrots
by Editorial Staff
The Orchid salad is not only tasty, but also beautiful. It is very easy to prepare a puff salad, and thanks to the design, the salad will become a decoration of any festive table!
Servings: 5
Cook: 25 mins
Ingredients
- Korean carrots – 80 g
- Potato chips – 50 g
- Chicken breast (boiled) or ham / sausage – 150 g
- Boiled eggs – 2 pcs.
- Hard cheese – 80 g
- Pickled cucumbers – 80 g (2-3 pcs.)
- Mayonnaise – 70-80 g
Directions
- Preparing ingredients for Orchid salad. Cook eggs hard-boiled, let them cool and clean.
If we use chicken breast, boil it in advance and cool it.
- Chop the Korean carrots with a knife.
- Cut the boiled chicken breast, sausage or ham into strips.
- Cut the cucumbers into small cubes.
- Grate the cheese.
- Cut the eggs into small cubes.
- We collect the salad in layers.
- 1st layer – carrots. Lubricate the carrot layer with a thin layer of mayonnaise or make a net of mayonnaise.
- 2nd layer – cucumbers. Put five chips aside, chop the remaining chips.
- 3rd layer – put chopped chips on a layer of cucumbers, do not grease with mayonnaise.
- 4th layer – chicken breast, mayonnaise.
- 5th layer – cheese, mayonnaise.
- 6th layer – eggs, mayonnaise.
- When serving, decorate the puff salad. Form a flower from the remaining chips, put carrots in the middle. Decorate with parsley or other greens.
Enjoy your meal!
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