Salad “Tenderness” with chicken

For the recipe, it is better to use unfrozen chicken fillet, then the meat will be juicier and tastier. Wash the meat, cut off the fat and films. Transfer it to a saucepan and cover with cold water. Boil the chicken for 20 minutes after boiling.

Then we take it out of the broth (it can become the basis for soup or sauce), cool and cut into cubes.

Hard boil four eggs. Let the ingredients cool completely, remove the shell and chop the eggs on a grater.

For this salad, it is better to use white onions, red ones can turn other ingredients of the dish pink. We'll clean the bulb. Cut it into the smallest possible cube.

Transfer the chopped onion to a bowl. Add allspice and cloves for flavor. Dilute table vinegar with cold water in equal proportions and pour onions. Let the vegetables marinate for 15-20 minutes.

Wash the carrots, remove the peel with a vegetable peeler. Grate the root crop.

Grind a piece of cheese in the same way.

Let's start assembling the salad. We will form it on a plate using a culinary ring. We will grease each layer of lettuce (except the top one) with mayonnaise. Put the chopped meat in the first layer. Salt and pepper the fillet, grease with mayonnaise.

Lay the pickled onion on top. Let's add the sauce.

Next, add grated eggs and mayonnaise again.

Lay a layer of grated carrots on top of the eggs. Lubricate it with mayonnaise.

Lay out the hard cheese last.

Let the salad rest for 30 minutes. Then carefully remove the culinary ring. Garnish the salad with parsley and serve.
Enjoy your meal!