Tiffany Salad with Chicken and Grapes

Chicken fillet cut into thin strips. Add curry powder, ground turmeric, soy sauce, liquid honey, salt and black pepper to the chopped chicken. Mix thoroughly, then pour 2 tablespoons of olive oil. Tighten the bowl with cling film, put in the refrigerator, pickle for 1-2 hours.

Fry the chicken fillet in a pan with non-stick coating for 5-7 minutes, cool, cut into cubes.

This is a puff salad, so you need a cooking ring to assemble it.

Put the first layer in the ring - fried chicken fillet.

Grease the fillet with mayonnaise so that the layers are well bonded and not crumble.

Grate the cheese on a grater - this is the next layer. The cheese variety can be anything, choose the wallet of your choice.

If you like blue cheese, then in this recipe it will come in handy.

A layer of cheese is also greased with mayonnaise.

Fry nuts in a dry frying pan or brown in the oven. Pour the nuts on the board, cover with cling film, knead a rolling pin into small crumbs.

Pour the nut crumbs into the ring, level, pour with mayonnaise

Cool hard-boiled eggs, cool, rub on a fine grater, pour into a ring.

Grease the egg layer again with mayonnaise, crush the salad with a spoon or a flat spatula so that the layers are well bonded in the ring.

Top layer is a sour-sweet green seedless grape. We lay the berries one to one tightly.

We remove the dish in the refrigerator for 3-4 hours, you can at night.

Bon Appetit.