Print Recipe
 Salad "Golden Cockerel" Recipe
An easy-to-prepare salad, but at the same time very tasty. Salad for those who like chicken dishes. Exactly what you need for a festive table.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In a bowl, whisk an egg (1 piece), pour 4 tablespoons of milk, pour 1 teaspoon of flour (without a slide), add salt to taste. Whisk the mixture with a whisk until smooth.
    In a bowl, whisk an egg (1 piece), pour 4 tablespoons of milk, pour 1 teaspoon of flour (without a slide), add salt to taste. Whisk the mixture with a whisk until smooth.
  2. Bake a pancake with an omelet. Cut the pancake for the omelet into small cubes.
    Bake a pancake with an omelet. Cut the pancake for the omelet into small cubes.
  3. Tomatoes (2 pcs.) cut into two parts, remove excess liquid and seeds.
    Tomatoes (2 pcs.) cut into two parts, remove excess liquid and seeds.
  4. Cut the tomato cups into small cubes.
    Cut the tomato cups into small cubes.
  5. Cut the chicken fillet lengthwise into two parts. Each part was repelled. Brush a sheet of parchment with vegetable oil, sprinkle with fine salt and a mixture of olive herbs, lay the fillets between the parchment sheets. Squeeze slightly. Bake in a dry pan until cooked on both sides. Cool. Then cut into small cubes.
    Cut the chicken fillet lengthwise into two parts. Each part was repelled. Brush a sheet of parchment with vegetable oil, sprinkle with fine salt and a mixture of olive herbs, lay the fillets between the parchment sheets. Squeeze slightly. Bake in a dry pan until cooked on both sides. Cool. Then cut into small cubes.
  6. Cheese (150 gr.) cut into small cubes.
    Cheese (150 gr.) cut into small cubes.
  7. Assemble the salad into a ring. Put a layer of chicken fillet cut into small cubes on the bottom. Lightly brush with mayonnaise.
    Assemble the salad into a ring. Put a layer of chicken fillet cut into small cubes on the bottom. Lightly brush with mayonnaise.
  8. Next, a layer of tomatoes, cut into small cubes. Lubricate the layer with mayonnaise.
    Next, a layer of tomatoes, cut into small cubes. Lubricate the layer with mayonnaise.
  9. Next, a layer of cheese, cut into small cubes. Brush the layer with mayonnaise.
    Next, a layer of cheese, cut into small cubes. Brush the layer with mayonnaise.
  10. Put the salad on top and sprinkle with omelet cubes. Hang up. Sprinkle the salad with chopped dill.
    Put the salad on top and sprinkle with omelet cubes. Hang up. Sprinkle the salad with chopped dill.
  11. Bon appetit!
    Bon appetit!
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