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


  • 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


  1. 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.
  2. Chop the Korean carrots with a knife.
  3. Cut the boiled chicken breast, sausage or ham into strips.
  4. Cut the cucumbers into small cubes.
  5. Grate the cheese.
  6. Cut the eggs into small cubes.
  7. We collect the salad in layers.
  8. 1st layer – carrots. Lubricate the carrot layer with a thin layer of mayonnaise or make a net of mayonnaise.
  9. 2nd layer – cucumbers. Put five chips aside, chop the remaining chips.
  10. 3rd layer – put chopped chips on a layer of cucumbers, do not grease with mayonnaise.
  11. 4th layer – chicken breast, mayonnaise.
  12. 5th layer – cheese, mayonnaise.
  13. 6th layer – eggs, mayonnaise.
  14. 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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