Description
Another salad will decorate your holiday table.
Ingredients
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Chicken fillet
150 g
-
Cabbage
100 g
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Chicken egg
2 piece
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Potatoes
1 piece
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Mayonnaise
-
Salt
-
Dill
-
Vegetable oil
Cooking
Shred cabbage fine julienne (if the cabbage durum, it should be slightly mash with your hands).
Chicken fillet boil in salted water, cut into small cubes.
Eggs boil, then grate on a fine grater.
Shred the potatoes on the Korean grater.
The potato strips rinse with cold water to remove starch.
Then fry in deep fat.
To decorate the salad, the potatoes slice it into thin slices, to seal the slices in the shape of roses on toothpicks. Fry in deep fat.
Potato pie to lay out on a paper towel to remove excess oil, a little salt.
On a dish place a layer of cabbage straw (to make mayonnaise mesh).
Next, place a layer of chicken, cut into small cubes (to make mayonnaise mesh).
Next, place a layer of egg sticks (to make mayonnaise mesh) if necessary and salt to taste.
Next, sprinkle the chopped dill.
Salad sprinkle potato straws. Decorate to taste.
Bon appetit!
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