Layered salad with chicken and Korean carrot


chicken fillet 400 grams
carrots in Korean 100 grams
eggs 5 pieces
hard cheese 100 grams
mayonnaise 50-90 grams
ground black pepper to taste
Canned corn to taste
herbs to taste
pepper to taste


Fillet cut into small cubes, peel and separate the egg whites from the yolks, Korean carrot chop. Proteins, cheese and egg yolks grate. On the dish lay out a salad layers (each layer with mayonnaise): chicken (a little salt and pepper), Korean carrots (half) egg yolks (salt, pepper), cheese, remaining Korean carrots, proteins . Decorate to your liking. Post a salad to soak for 3-4 hours.

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