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Prepare the Pickled Onions:
Slice 1 onion thinly and place it in a bowl.
Add vinegar, sugar, and salt.
Pour boiling water over the onions and let them sit for 15 minutes to pickle. Drain the liquid.
Prepare the Salad Base:
Grate the boiled potatoes and spread them as the first layer on a serving dish.
Sprinkle a little salt over the potatoes.
Add Chicken:
Shred the boiled chicken breast into small pieces and layer it over the potatoes.
Egg Layer:
Grate the boiled eggs and layer them on top of the chicken.
Cucumber and Cheese:
Finely chop the pickled cucumbers and grate the hard cheese. Layer both evenly over the salad.
Mustard and Mayonnaise Dressing:
Mix the mayonnaise and French mustard in a bowl.
Spread this dressing generously over the top of the salad.
Final Garnish:
Sprinkle black sesame seeds over the top of the salad for a final decorative touch.
Chill and Serve:
Let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions:
Serve this salad chilled as a starter or as part of a festive meal. It pairs well with a variety of grilled or roasted meats.
Add a side of crusty bread to complement the richness of the salad.
Cooking Tips:
You can substitute the chicken breast with turkey for a different flavor.
If you like a tangier salad, feel free to add more pickled cucumbers or drizzle extra mustard into the dressing.
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