This salad is original not only for its spicy taste, but also the bright color of autumn colors. Delicate, juicy, crispy, homely cozy salad gives a good mood and just pleases the eye! Good on holidays and on weekdays.
Grate carrots on a coarse grater, lightly salt, add lemon juice and hops-suneli. Stir and put to marinate in the refrigerator while we boil and cool the chicken breast.
Boil chicken breast in salted water. Cool and cut into small cubes.
Pepper the chicken, add the Basil, turmeric and thinly sliced onion. Stir.
Salad can be simply randomize or posting layers in transparent salad bowl. I did in the ring.
And so, the ring is put on a flat dish. The first layer of put the chicken breast, mixed with onions. Lightly tamp and grease with mayonnaise.
The second layer of red bell pepper, cut into small cubes. Coat with mayonnaise.
Cheese grate on a coarse grater and put the next layer. Lightly brush with mayonnaise.
On top put the pickled carrots to level, grease with mayonnaise.
The last layer will be pickled corn. Put the salad for impregnation in the refrigerator for 40-60 minutes.
Each layer is lightly tamped. Salt is not necessary.
Before serving, carefully remove the molding ring and you can treat guests!