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Adjust Servings:
Red Onions – 2
Chicken Fillet – 1 ⅛ lb (500 g)
Herbs – to taste
Carrots – 3
Eggs – 6
Hard Cheese – 10 ½ oz (300 g)
Mayonnaise – to taste
Apple Cider Vinegar – 2 tbsp
Canned Corn – 12 oz (340 g)
Cherry Tomatoes – to taste
Black Olives – to taste
Bell Peppers – to taste
Salt – to taste
Sugar – 1 tsp
Water – 2 ½ fl oz (75 ml)

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Multi-Layered Salad Cake With Chicken

Multi-Layered Salad Cake With Chicken

  • 45 min
  • Serves 5
  • Medium




Incredibly tempting and hearty salad cake with chicken will become the centerpiece of your festive table. Furthermore, it features simple and affordable ingredients, and the result is spectacular.

Any extra effort put into creating this elaborate appetizer will be totally worth it. Not only is it impressive, but this colorful salad cake builds and reveals its flavors by degrees.



Peel the red onion, cut it into half rings and transfer to a bowl. Stir in salt, sugar, apple cider vinegar, and water and let marinate for 10-15 minutes.


Boil the chicken fillet, let cool and cut into small pieces.


Rinse herbs, pat them dry, and chop.


Boil carrots; let cool before peeling them and grating on a coarse grater.


Boil eggs; let cool and separate them into whites and yolks. Grate the whites on a coarse grater. Separately, grate the yolks on a fine grater.


Grate hard cheese.


Begin assembling the salad in an 8-inch springform cake tin. The first layer is chicken, next — a layer of mayonnaise.


Evenly sprinkle the chopped herbs on top and spread with a little mayonnaise.


Drain all the liquid from the pickled onions and arrange them as the next layer before brushing with mayonnaise. The fourth layer is boiled carrots. Season them with salt and pepper to taste, cover with mayonnaise.


Drain the liquid from canned corn and distribute it as the next layer before spreading it with mayonnaise. Reserve some corn for garnish.


The next layers are egg whites, mayonnaise, grated cheese, mayonnaise, egg yolks. Reserve some egg whites for garnish.


Next, cut cherry tomatoes in half and arrange them, cut-side down, along the entire perimeter.


Cut olives into slices and arrange them along the entire perimeter in a smaller circle.


Chop some more herbs and arrange them as the third circle. The fourth circle is a red bell pepper cut into small cubes.


Add the grated egg whites you have reserved in the center and pop some canned corn on top.


Cover the salad cake with cling film and refrigerate for 2-3 hours or overnight. Remove the cling film and cake tin before serving.

Feel free to experiment with ingredients and add-ons based on your preference for textures and flavor. Discover your own unique favorite combination, and enjoy your meal!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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