Description
A delicious layered salad with chicken.
Ingredients
-
Chicken breast
0.5 piece
-
Seasoning
1 piece
-
Eggplant
1 piece
-
Tomato
1 piece
-
Chicken egg
2 piece
-
Vegetable oil
3 Tbsp
-
Cheese
2 Tbsp
-
Garlic
1 tooth
-
Onion
1 piece
-
Mayonnaise
2 Tbsp
-
Dill
1 coup
-
Parsley
1 coup
-
Spices
0.5 tsp
-
Black pepper
-
Salt
Cooking
1. Cook the chicken breast. Chicken breast to beat two sides to a thickness of 1,5-2 see
2. To get the sheet for roasting chicken breast and open up. Put the fillet in half and cover the second half of the sheet.
3. Wrapped breast pressed by hand.
4. Pre-heated without oil a pan, place the wrapped brisket over low heat and fry both sides.
5. Cut the cooked and chilled brisket cubes.
6. Cut eggplant into strips and put in a colander, sprinkle with salt and stir. Leave for 20-30 minutes.
7. Cut tomato cubes and put in a sieve to stack juice.
8. Peeled eggs cut into cubes.
9. After 30 minutes, rinse the eggplant under running water and gently squeeze. Dry with a paper towel. Heat the oil (2 tbsp) and fry the eggplant. At the end of cooking, add seasoning (I have a mixture of herbs), pepper and salt.
10. Lay the eggplant on a paper towel to remove excess oil.
11. To the cooled eggplant, add finely chopped dill and mayonnaise with pressed garlic.
12. Peeled and chopped onions fry until transparent in vegetable oil (1 tbsp).
13. Serve salad with concentric circles. Grease the dish with mayonnaise and spread products layers. 1 layer of egg on top - fried onions, salt them a bit. 2 layer the eggplant, then the chicken. 3 layer tomatoes and sprinkle top with grated cheese. Decorate the salad with olives, cherry tomatoes and herbs. Sent the salad in the refrigerator for impregnation. Bon appetit.
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