Layered salad with chicken and Korean carrot

Simple but very tasty and tender salad. I decorated the corn — my family love this salad it is in this combination. You can corn and don’t add, and decorate according to your taste.

Ingredients:

Chicken fillet (boiled) — 400 g
Korean carrot — 100 g
Boiled eggs — 5 PCs.
Cheese — 100 g
Mayonnaise — 50-90 g
Salt, ground black pepper (to taste)
Canned corn (for decoration, optional)
Greens, bell peppers (for decoration)

Preparation:

1. Fillet cut into small cubes, eggs, peel and separate the whites from the yolks, Korean carrot chop.
2. Proteins, cheese and egg yolks to RUB on a small grater.
3. On the platter put the salad layers (each layer of grease with mayonnaise): chicken (season with a little salt and pepper), Korean carrot (half), egg yolks (salt, pepper), cheese, the remaining Korean carrots, proteins.
4. Decorate according to your taste. Let the salad soak for 3-4 hours.layered-salad-with-chicken-and-korean-carrot

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