Chicken legs, pour water, you can optionally add a Bay leaf, bring to boil, add soy sauce and cook until tender on medium heat. Then cool and cut into small pieces, separating the meat from the bones.

The idea of the salad alternately stacking vegetables on a platter. The ingredients are approximate, I usually take a vegetable, but may remain part depending on the size of salad bowls. Take 4 green and 4 red vegetable. Carrots and beets (raw) grate on a coarse grater. Cucumber, tomato, radish and peppers cut into strips. Tomato it is advisable to initially cut and give a little soak in a separate bowl, then drain it and then put on the dish. Cabbage and greens (+green onion) finely grind them. Then put alternately green and red vegetable. Beet - cabbage - carrot - green pepper - tomato - greens and green onion - radish - cucumber.

In the center put the chopped chicken legs, rich soy sauce. Salad served on the table like that, next we put the salt shaker with salt and a bowl with mayonnaise or olive oil, depending on the preferences of Your guests. When all the guests gather at the holiday table, salad mix, salt and fill.