Nothing whets your appetite like a pungent taste, a tantalizing smell and an appealing salad. Salads are considered to be the perfect food for busy people. First of all, because of the speed of their preparation. One has only to boil the vegetables in advance, then cut them, season with oil or mayonnaise and the salad is ready. Almost everything in the refrigerator can go into it. There are a huge number of salad recipes and each of them is unique.
It is necessary
-
- leg leg - 1 pc;
- onions 1-2 pcs;
- champignon mushrooms - 200 g;
- carrots - 1-2 pcs;
- eggs - 2 pcs;
- olives;
- chips 1-2 packs;
- sunflower oil;
- mayonnaise;
- salt.
Instructions
Step 1
Pour water into a saucepan, add a little salt and bring to a boil. After the water boils, put the chicken leg into it and cook until cooked through. Rinse it well in advance. While the leg is boiling, prepare a deep plate on which you will spread the salad. Remove the finished leg from the pan, let the water drain and cool. Then chop it finely or tear it with your hands into small pieces. Place the meat on the bottom of a plate and brush it with mayonnaise on top.
Step 2
After that, peel the onion and chop it finely. Chop the mushrooms and send them to the pan along with the onions. Fry them over low heat in a little refined sunflower oil. Season with a little salt and remember to stir occasionally. The onion should be slightly golden in color. Then cool everything and put it on a plate. You now have a second layer of lettuce. Do not forget to grease it with mayonnaise on top.
Step 3
Now peel the carrots and grate them on a coarse grater. Fry in a little sunflower oil to prevent the salad from becoming greasy. Season with salt and fry for fifteen to twenty minutes, until the carrots are tender. While the carrots are fried, boil the eggs. Rub the boiled egg whites on a fine grater and mix with the cooled carrots. Put everything back on a plate. You now have the third and final layer of lettuce. Brush it well with mayonnaise and sprinkle with grated yolks on top.
Step 4
Then open a jar of olives and take out ten to twenty olives. Cut them lengthwise into several pieces and stick them into the salad so that the black backs are facing up. After that, open the bag of chips and place two layers around the edge of the plate in a checkerboard pattern. Try to spread only whole chips, broken ones will ruin all the beauty of your salad. Now there is a real "sunflower" on the table. The salad turns out to be very tasty, tender and will not leave anyone indifferent.
