Very delicate and delicious Swan Fluff salad

10.02.2019 Country kitchen

Salad “Swan fluff” is quickly prepared, looks spectacular and tastes wonderful: very tender, juicy, light and at the same time satisfying due to the addition of potatoes, mayonnaise and cheese.

Unlike most recipes, in this salad the layers do not need to be compacted. All the ingredients in this recipe with a photo, with the exception of Peking, chicken and onions, are rubbed through a grater directly into a plate or dish, each layer is smeared with mayonnaise. Peking cabbage is cut in very thin straws, but does not mix with other products, but spills out from above, giving the salad airiness.

In order for the cooking process of this delicious salad to whip up as little time as possible, the chicken should be boiled in advance and cooled, and the onions must be pre-marinated in vinegar to remove bitterness.

Ingredients:

boiled chicken - 200 gr;
boiled potatoes - 3 pcs;
eggs - 3 pcs;
onions - 0.5 large heads;
vinegar - 1 tbsp. l;
salt and sugar - a pinch;
Beijing cabbage - 3-4 leaves;
cheese - 100 gr;
mayonnaise to taste.

How to make Swan Fluff salad

Finely chop half the onion, add salt and sugar, vinegar and leave to marinate for ten minutes.

Boil hard-boiled eggs, cool. We divide into proteins and yolks. To make the salad lush, with a fork or hands we disassemble the chicken fillet into thin fibers.

peel the eggs, disassemble the meat into fibers

We stack the Beijing leaves in a stack, cut off the hard white part. The tops are thinly chopped with a long straw.

Having prepared all the products, we collect the salad. Rub the potatoes through a coarse grater onto a plate or dish. Squeeze the onion from the marinade, sprinkle on top of the potatoes.

We spread chicken onion, grease with mayonnaise.

Rub the egg whites on a coarse grater, pour in a loose layer on the chicken fillet. Lubricate with mayonnaise too.

Sprinkle the salad with chopped egg yolk, coat with mayonnaise or make a mayonnaise net. Rub cheese through a fine grater.

We trim the salad along the edges, give the shape of a low dome. We sprinkle Beijing cabbage on cheese chips so that thin relief curls create an airy effect. Cover, remove insist. Serve slightly chilled, garnished with greens. Bon Appetit!