Pink Grape Tiffany Salad

A light and delicious salad to decorate your holiday table!
cook time: 1h
Isla Thatcher
Pink Grape Tiffany Salad

Nutrition Facts (per serving)

214
Calories
15g
Fat
5g
Carbs
14g
Protein

Ingredients (8 portions)

For layers:

Chicken fillet 400 g
Grape 300 g
Hard cheese 150 g
Eggs 4 pc
Peanut 100 g
Curry 0.5 tsp
Salt to taste

For the sauce:

Mayonnaise 100 g
Sour cream 100 g

Recipe instructions

Step 1

Step 1
Necessary products.

Step 2

Step 2
Cut the chicken fillet into small cubes. Season with salt and add curry as desired. Fry the fillet until cooked for 10 minutes, cooking time depends on the size of the cubes. It is important not to dry it out; the fillet should remain tender and juicy inside. If too much juice has released from the meat during frying, you need to drain it; it will not be needed.

Step 3

Step 3
Grate the cheese on a fine grater, so the layer of cheese in the salad becomes more airy and voluminous. Boil the eggs hard, cool, peel. Grate the boiled eggs on a coarse grater.

Step 4

Step 4
Wash the grapes, dry them, cut them in half. If there are seeds, remove them with a knife.

Step 5

Step 5
Mix mayonnaise with sour cream. Now you need to assemble the salad. You can assemble the puff salad in a springform pan. Assemble the salad by laying out the ingredients in layers and spreading each layer with a mixture of sour cream and mayonnaise. First lay out the chicken fillet and a little sauce, then a layer of eggs, brush with sauce.

Step 6

Step 6
Then peanuts and cheese. Also brush each layer with sauce.

Step 7

Step 7
Top the salad with grapes. Place the salad in the refrigerator overnight to allow the salad to soak well.

Step 8

Step 8
Bon appetit! Happy Womenʼs Day March 8th! Love and happiness!

Additional rubrics

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