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.