This New Year's salad will be a bright decoration for your New Year's table.
Cooking time 30 minutes
Chicken fillet 300 g
Peking cabbage 150 g
Canned corn 150 g
Eggs 3 pcs
Carrot 1 pc
Hard cheese 150 g
Mayonnaise to taste
Salt to taste
Boil 3 eggs, cool and peel.
Rinse 300 g of chicken fillet and boil until tender, cool.
Finely chop the boiled chicken fillet into a bowl.
Boil the carrots, cool and peel.
Place a layer of chicken fillet on a serving ring. Season with salt and grease with mayonnaise.
Chop the Peking cabbage finely.
Add a layer of cabbage on top of the chicken layer.
Add a layer of grated boiled eggs.
Add a layer of grated boiled carrots, brush with mayonnaise.
Add a layer of grated cheese and brush with mayonnaise.
Add a layer of canned corn, garnish as desired and leave in the refrigerator for 30 minutes to soak.
Remove from serving ring, decorate as desired. The New Year's sun salad is ready. Can be served with a festive table.
Bon appetit! Happy New Year!