Puff Salad with Chicken, Chinese Cabbage, Carrots, Corn and Cheese

by Editorial Staff

A puff salad with chicken, Chinese cabbage, carrots and corn will delight you with its freshness. The salad contains a lot of juicy vegetables and a minimal amount of mayonnaise, which makes the salad less nutritious. For a more beautiful presentation, the salad is formed in a ring, which makes it look very impressive.

Cook: 40 mins

Servings: 4

Ingredients

  • Chicken fillet – 160 g
  • Carrots – 1 pc. (150 g)
  • Canned corn – 130 g
  • Peking cabbage – 100 g
  • Hard cheese – 100 g
  • Eggs – 3 pcs.
  • Mayonnaise – 50-70 g
  • Salt to taste
  • Ground black pepper – to taste
  • Bay leaf – 1 pc.

Directions

  1. Prepare all ingredients. Buy chilled chicken fillets from a reputable butcher shop. Choose hard cheese at your discretion. Choose fresh cabbage with bright green leaves. Drain the canned corn.
  2. Wash the chicken fillet well. Dip into a saucepan. Pour in cold water so that it covers the chicken. Add bay leaves and 1-2 pinches of salt. Put on fire and bring to a boil. Cook the chicken fillet for 15-25 minutes, until tender. Cooking time depends on the fillet size. To make the chicken fillet juicy, it is better to cool it in the broth.
  3. Wash the eggs and carrots, put them in a saucepan and cover with water. Add some salt and bring to a boil. Boil eggs for 10 minutes, carrots for 15-25 minutes, until soft. Then fill the eggs with cold water and cool. Remove the carrots from the broth and let cool.
  4. Blot the cooled chicken fillet with a napkin from the liquid and cut into small pieces.
  5. Use a flat plate and ring to shape the salad. I have a ring with a diameter of 15 cm and a height of 7.5 cm. Put the chopped chicken fillet in the first layer. Tamp with a spoon. Season with salt, pepper and season with mayonnaise.
  6. Wash the Chinese cabbage and pat dry with a paper towel. Cut into small pieces.
  7. Spoon the sliced ​​Chinese cabbage over the chicken. Tamp down a little. If desired, you can add a little salt and pepper.
  8. Eggs peel and grate on a coarse grater.
  9. Place the grated eggs on top of the Chinese cabbage. Tamp with a spoon. Season with a little salt and pepper. If desired, you can flavor with mayonnaise, but I did not.
  10. Peel the carrots. Grate with a coarse grater.
  11. Place the carrots on the egg layer. Smooth with a spoon. Season with mayonnaise.
  12. Grate hard cheese on a coarse grater.
  13. Place the cheese on top of the carrot layer. Tamp and brush with mayonnaise.
  14. Place the canned corn kernels on top of the cheese layer. Send the salad along with the ring to the refrigerator for 1-2 hours to soak.
  15. Carefully remove the ring and serve the salad to the table. Puff salad with chicken, Chinese cabbage, carrots, corn and cheese is ready.

Bon Appetit!

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