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Salad "Evening Blues" with chicken

You will need
  • - 400 g chicken fillet;
  • - 120 g low-fat sour cream;
  • - 400 g carrots;
  • - 4 things. chicken eggs;
  • - 150 g of hard cheese;
  • - 2 pcs. banana;
  • - 100 g black pitted raisins;
  • - 250 g of mayonnaise;
  • - 2 pcs. green apples;
  • - 250 g of chopped walnuts;
  • - salt to taste.
Take chicken fillet, thaw well, rinse in cold running water. Remove all the veins and excess fat, if necessary. Let dry a little. Cut in small pieces. Pour cold water into a saucepan and add some salt as soon as the water starts to boil, put the chicken fillet in it. Boil for twenty minutes, then remove, drain and cool. Cold fillet cut or disassemble into small fibers.
Wash carrots well, cut the leaves and the tip with the root and boil in salted water, cool. Cold carrot rub on a coarse grater. Boil chicken eggs, drain and cool. Clean cold eggs and rub into a separate cup on a coarse grater.
Hard cheese put in a freezer for twenty minutes. Cold cheese rub on a fine grater. Wash the apples, wipe and with a sharp knife clean off the skin, rub the pulp on a coarse grater. Walnuts ceiling in a mortar. Wash, clean and cut bananas.
In a small cup, mix the sour cream and mayonnaise, mix with a fork. Take a wide plate and layered: chicken breast, carrots, banana, eggs, apple, cheese, repeat the layers. Between the layers grease with mayonnaise and sour cream.

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