Ingredients
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Red Onions – 2
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Chicken Fillet – 1 ⅛ lb (500 g)
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Herbs – to taste
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Carrots – 3
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Eggs – 6
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Hard Cheese – 10 ½ oz (300 g)
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Mayonnaise – to taste
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Apple Cider Vinegar – 2 tbsp
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Canned Corn – 12 oz (340 g)
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Cherry Tomatoes – to taste
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Black Olives – to taste
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Bell Peppers – to taste
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Salt – to taste
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Sugar – 1 tsp
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Water – 2 ½ fl oz (75 ml)
Recipe
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.
Steps
1
Done
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2
Done
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Boil the chicken fillet, let cool and cut into small pieces. |
3
Done
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4
Done
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Boil carrots; let cool before peeling them and grating on a coarse grater. |
5
Done
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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. |
6
Done
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Grate hard cheese. |
7
Done
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8
Done
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Evenly sprinkle the chopped herbs on top and spread with a little mayonnaise. |
9
Done
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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. |
10
Done
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11
Done
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The next layers are egg whites, mayonnaise, grated cheese, mayonnaise, egg yolks. Reserve some egg whites for garnish. |
12
Done
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13
Done
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14
Done
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Chop some more herbs and arrange them as the third circle. The fourth circle is a red bell pepper cut into small cubes. |
15
Done
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16
Done
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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!
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