March 8th Salad

Name: March 8th Salad
Ingredients: 300 g chicken breast fillet (half a breast); 200 g cremini mushrooms; 50 g onion; one-third of a can of corn; 30 g cheese; 3 eggs; mayonnaise; 1 tbsp vegetable oil + 1 tbsp butter (for frying); dill, corn, red bell pepper

With spring in the air and International Women's Day just around the corner, I felt a burst of creativity coming on — and I channeled it into an eye-catching presentation for this layered salad. Honestly, I'm not a huge fan of multi-layered salads, because they often pile on too many layers and the flavors get lost. So I went with a simple four-layer combination, and it turned out absolutely wonderful — not overwhelming at all, and incredibly delicious! If you'd like, feel free to use your own favorite salad as the base — one with imitation crab, canned fish, liver, potato and carrot, or whatever you love. Just give it this fun, creative presentation like I did, and you'll have a fantastic centerpiece for your holiday table or a special treat for the people you love!

Ingredients:

300 g chicken breast fillet (half a breast)
200 g cremini mushrooms
50 g onion
one-third of a can of corn
30 g cheese
3 eggs
mayonnaise
1 tbsp vegetable oil + 1 tbsp butter (for frying)
For garnish:
dill, corn, red bell pepper

How to cook March 8th salad

Place the chicken breast fillet in salted boiling water, bring back to a boil quickly, and cook for 15 minutes. Let cool, then dice into small cubes.

Heat the vegetable oil and butter in a skillet. Add the finely chopped onion and cook until lightly golden.

Add the finely chopped mushrooms and cook until all the released liquid has evaporated. Season with salt and pepper.

Grate the cheese on a fine grater. Hard-boil the eggs, then grate the whites and yolks separately on a fine grater. Now assemble the salad. Place two glasses of fairly small diameter on a large plate — the top glass can be slightly smaller in diameter. Arrange the chicken in the shape of a figure eight around the glasses.

Snip a small corner off a mayonnaise packet (or use a squeeze bottle) and drizzle mayonnaise over the layer (amount to taste).

Layer the mushrooms and onion on top, then drizzle with mayonnaise.

Add a layer of corn, then drizzle with mayonnaise.

Add a layer of cheese, then drizzle with mayonnaise.

Top with the grated egg whites (I didn't use all of the whites).

Press the grated egg yolk onto the sides of the salad (scoop some into your palm and pat it on). Then carefully remove the glasses and cover the inner surfaces with yolk as well. I ended up using all of the yolks.

Garnish as you like. I decorated the sides with dill and corn to mimic mimosa blossoms. I cut tulips out of sweet bell pepper with a knife, and used dill for the tulip stems as well.

I absolutely loved how it turned out! My husband, daughter, and I polished off the whole salad in one dinner. This March 8th Salad is not only incredibly tasty — it looks absolutely festive too! Give it a try!