Virgo salad

This delicious salad with chicken and beetroot will decorate any festive table.

Cooking time 30 minutes


Chicken fillet 200 g

Eggs 2 pcs

Beet 1 pc

Mayonnaise 2 tbsp l.

Walnuts 1 tbsp l.

A clove of garlic 1 pc

Salt to taste


Boil the beets, cool and peel.

Boil the chicken fillet and cool.

Place the serving ring on the dish and lay out a layer of finely chopped chicken fillet.

In a separate bowl, mix the grated beetroot with the pressed garlic.

Add a layer of beetroot and brush with mayonnaise.

Add a layer of grated eggs and brush with mayonnaise. Refrigerate for 10-15 minutes.

Remove serving ring and garnish with chopped walnuts and herbs.

The Virgo salad is ready. Can be served with a festive table.

Bon appetit!