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Chrysanthemum salad with smoked chicken

0
327
Kitchen Russian
Calorie content 173.4 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 7.8 g
Fats * 11.4 gr.
Carbohydrates* 11.5 g
* per 100 gr. product
Chrysanthemum salad with smoked chicken
Content

This name is given to this salad for a reason. We use round chips as decoration - stick them into the surface of the dish in a circle to make it look like a flower. This appetizer looks very attractive! The salad contains corn, mushrooms, smoked chicken, eggs: these ingredients are perfectly combined with each other and provide a harmonious, rich taste.
 

Ingredients

Cooking process

step 1 out of 7
We prepare all the products for making a salad. we put the canned corn in a colander, rinse it under running water and leave it so that the moisture in the glass. We remove the champignons from the marinade and let them dry slightly. Boil the eggs hard-boiled for ten to twelve minutes, then fill them with cold water and let cool. Then we clean up.
step 2 out of 7
Put the first layer on a flat salad dish. To do this, cut the smoked chicken into small cubes and distribute it evenly over the bottom of the dish. Apply a small amount of mayonnaise on top.
step 3 out of 7
Cut the champignons into thin slices. We spread them in the next layer after the chicken, trying to distribute them evenly. We also grease the top with mayonnaise.
step 4 out of 7
Pour corn on top of the mushrooms, form an even layer. Apply mayonnaise.
step 5 out of 7
Divide boiled eggs into whites and yolks. Three proteins on a coarse grater. Distribute the resulting shavings in the next layer after the corn. Lubricate with mayonnaise again.
step 6 out of 7
The final layer is crumbled yolks. They can also be rubbed on a fine grater. Pour them onto the surface of the salad, forming an even, neat layer.
step 7 out of 7
The final decorative touch is the placement of the chips. By the way, it is better to take a snack with a neutral taste. We choose plates without damage, even in shape, for the accuracy of the general appearance of the salad. We stick the chips around the circumference of the salad, starting at the top and ending with the bottom tier. We turn the concave side inward. We put the salad in the refrigerator for half an hour or an hour for impregnation, and then serve it on the table.
Bon Appetit!

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