Millet wash, pour a triple amount of water, a little potseluem, bring to a boil and cook on low heat until fully absorbed liquid. After boiling, cooled to room temperature.

Chicken fillet boil, cool, measure out 150 g, cut into cubes, add salt and pepper to taste and stir.

Apples are cleaned, cut small cubes. Heat in a pan with a little vegetable oil, spread the sliced apples and cook over high heat, stirring, about 1 minute. Add the honey and fry for another couple of minutes, then let cool to room temperature. Drain off excess liquid, if any. Apples prepared in this way not only retain their elasticity but also acquire a new taste and flavor!

Sandwiching the salad is mayonnaise, both domestic and store-bought. I make the salad less fat, replaced it with a sauce of sour cream, lemon juice and a pinch of salt. Spread on bottom of glasses chicken breast, coat with sour cream sauce. The salad holds its shape, so it is possible to submit on a flat dish, portioned or not.

Further spread, sandwiching sauce, apples, and millet cereal.

Grate hard cheese, distribute it the next layer with the sauce.

Decorate the top of salad dressing or mayonnaise and a little paprika. Before serving, allow to stand in refrigerator for about an hour.