Tiffany Salad

Tiffany Salad


● Chicken fillet-2 pcs.
● Eggs-3 pcs.
● Hard cheese-100-150 gr.
● Walnuts-0.5 cups
● Grapes-300-400 gr.
● Curry-1-3 teaspoons
● Mayonnaise
● Lemon


Chicken fillet washed, cut into small pieces, no more than 1 cm. Often after roasting the file becomes dry. Therefore, we will pickle the chopped pieces in lemon juice. Squeeze half a lemon and mix well. Leave the minimum for half an hour.

Chop and marinate chicken fillets. We warm up the pan thoroughly, the oil should be heated. Quickly fry the fillets. The faster the crust is formed, the more juicy the meat will remain. Once the fillet has browned, pour the curry well and mix. Cover with a lid and leave on low heat for five minutes. We let the fillet cool.

Cooled meat is preferably thrown in a colander, the juice of lemon and curry give a liquid, if not strain, the salad can crawl. We start to collect salad. Fillet lay out in the form of a bunch of grapes.
Lubricate with mayonnaise and sprinkle with ground nuts and grease with mayonnaise and sprinkle with nuts.
Then rub the eggs, grease with mayonnaise, and sprinkle with nuts. And rub the cheese with the last layer, again with the mayonnaise and sprinkle with the nuts. Now the final touch is that the grapes fit well and lubricate the entire surface. We cut the vines into halves, take out the bones (if any) and stack them in a staggered order, so they’ll better lie down.

At the end of the bunch, lay smaller berries. I took two kinds of grapes, you can even more. And you can lay it with any ornament, there is a lot of fantasy here.) Decore the remaining nuts and insert a twig from the real cluster, you can make a mustache from a feather of onions.

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