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Chicken Salad
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Description
I would recommend this chicken salad as an appetizer for dinner with strong drinks or wine. What I like most about it is the marinated onions. They give zest to the salad and make it juicy.
Ingredients
- 2 Onions
- 1 cup Vinegar
- 7 ounces, weight Boneless, Skinless Chicken Breasts, Boiled
- 4 Hard Boiled Eggs, Peeled
- 7 ounces, weight Cheddar Cheese
- 8 ounces, weight Mayonnaise
- Salt To Taste
Preparation
Cut the onions into quarter rings, put them into a bowl, pour the vinegar over the top and marinate onions in the vinegar for 30 minutes.
Meanwhile shred the chicken breasts, grate the eggs using the large holes of your box grater and grate the cheese on the fine holes of your box grater. Remove marinated onions from the vinegar and put them on a paper towel for a moment.
Now start assembling the chicken salad: On a large plate place onion layer first, cover with about 1/3 of the mayonnaise, then add the chicken layer, salt to taste and cover with another 1/3 of the mayonnaise. Then add the eggs and top with the remaining mayonnaise. Make your salad hill-shaped and sprinkle the top with cheese. Let the chicken salad soak in the fridge for 30 minutes and cut into the “cake” pieces before serving.
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