Those salads where all components soft and are similar in taste and texture turn out tasty. Therefore chicken, buckwheat and cheese salad will be pleasant to everyone. The chicken layer is gentle, reminds something paste. Sourish pieces of onions will sometimes come across. In an egg layer there is also a buckwheat giving to salad tangibility. Cheese adds to saltiness salad.
It is required to you
- - salt — 1/4 tsps;
- - apple cider vinegar of 4% - 2 tablespoons;
- - boiled buckwheat — 140 g;
- - eggs boiled — 5 pieces;
- - cheese — 150 g;
- - mayonnaise or sour cream — 180 g;
- - a bulb small — 45 g;
- - chicken breast — 1 piece.
Instruction
1. Boil chicken breast in the added some salt water. Without taking out from broth, cool it. Exempt from bones and skin. Cut meat across fibers.
2. Cut onions more small, fill in with vinegar and the pomarinuyta is 5 minutes old. At this time grate cheese and eggs in different bowls.
3. Merge vinegar from onions, mix the cut chicken and onions. Add 100 g of sour cream or mayonnaise, try to make weight friable. An even layer on a flat dish lay out the received weight. It will be the first layer of salad with chicken.
4. The second layer of salad. Grated mix eggs with buckwheat boiled. Add 80 g of mayonnaise or sour cream. Try and if there is a need, add salt. Lay out weight over the first chicken layer.
5. Evenly place a grated cheese the third layer on our salad. It is possible to serve this salad at once as it will be ready.