Winter salad

Winter salad is much more than just Olivier salad. This New Year's treat can be not only delicious, filling, and affordable during the cold season, but also truly beautiful and festive. This layered salad, reminiscent of a winter fairytale, will undoubtedly be a memorable one for your guests!

Step-by-step recipe

Step 1:

Bake the chicken fillet in the oven at 200 degrees for 30 minutes, seasoning with salt, pepper, drizzling with oil and wrapping in paper with sprigs of thyme and rosemary.

Step 2:

Cut the baked chicken into small cubes.

Step 3:

Grate the cheese on a fine grater.

Step 4:

Cut the fresh cucumber into small cubes.

Step 5:

Separate the boiled eggs into yolks and whites. Grate the whites on a fine grater.

Step 6:

Place the chicken as the first layer inside the baking ring, smooth it out, compact it slightly, and grease it with mayonnaise.

Step 7:

Place the corn as the next layer, smooth it out and grease with mayonnaise.

Step 8:

Place the grated cheese, spread with mayonnaise and smooth out.

Step 9:

Place the cucumber, grease with mayonnaise and smooth out.

Step 10:

Place the yolks, mash them with your hands, smooth them out, spread with mayonnaise and compact slightly.

Step 11:

Place the grated egg whites on top in a loose layer.

Step 12:

Carefully remove the pan and serve.

Cooking tips

Instead of baked chicken breast, you can use boiled chicken breast.

It is better to use cheese that is not too salty and has a creamy taste.

To prevent egg yolks from turning blue, cook them for no more than 11 minutes after boiling and immediately place them in cold water.

Apply the mayonnaise in a mesh pattern so that it lays down more evenly and is easier to spread and so that you don’t end up with too much.

Lightly compact each layer except the whites.