Watermelon slice salad for the festive table.

This salad got its name because of its design. Agree that his bright appearance will not leave anyone indifferent. We think that this “piece of summer” will be a worthy decoration of any festive table.

chicken fillet – 2 pieces (450 g);
apples – 1-2 pieces;
hard cheese – 150 g;
eggs – 4 pieces;
tomatoes – 2 pieces;
fresh cucumbers – 1 piece;
mayonnaise – 200 g;
olives – 3 pieces (for decoration).

The process of preparing a holiday salad.

Let’s prepare the chicken fillet. Wash the meat and put it in a deep plate. Add soy sauce and marinate for about 20 minutes.

We boil the eggs. We are cooling. We separate the proteins from the yolks.

Wash the tomatoes. Let’s cut them into pieces first. Then, in another plate, remove the middle. Cut the remaining, fleshy part into pieces.

We heat the pan and put the meat together with the sauce. Stir and, covering with a lid, simmer for 3-4 minutes. Then we add spices and stew until ready, another 5 minutes. Thanks to the fact that the meat was marinated in the sauce, there is no need to add salt and vegetable oil either. There will be enough juice for quenching.

Wash the cucumbers and cut them into strips.

The chicken fillet has cooled. Let’s cut it into small pieces.

We are preparing a salad. Place a thin layer of chicken fillet on the dish. About 2/3 of what we have.

The next layer is mayonnaise. We draw a zigzag straight from the package.

Grate the apples on a coarse grater and spread on top of the mayonnaise.

Rub the cooled cheese on top of the apples. Put the cheese in the freezer for a few minutes to make it easier to grate it.

The next layer is yolks grated on a medium grater.

Then – a zigzag made of mayonnaise.

Then comes the chicken layer again. This layer will be narrower.

Then comes the apple layer.

Spread the grated cheese on top of the apples and smear it with mayonnaise. We smear the inner part and the outer part (under the “crust”) with a spoon so that the tomatoes and cucumbers hold better.

On the upper edge, we lay out whites, grated on a fine grater. This will be the white part of the “watermelon rind”.

Then, starting from the bottom, lay out the tomato pieces. First, we leave the rectangular parts, the corners from the particles on the edge and the upper part.

Sprinkle the back part with cucumber straws.

The final touch is “watermelon seeds” made from sliced ​​olives.

Our salad is ready. Sweet taste!

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