A very tender and delicious salad called "Swan's Down"

Country kitchen

The Swan Down salad is quick to prepare, looks impressive, and tastes wonderful: very tender, juicy, light, and at the same time filling thanks to the addition of potatoes, mayonnaise, and cheese.

Unlike most recipes, this salad doesn't require layering. All ingredients in this photo recipe, with the exception of the Napa cabbage, chicken, and onion, are grated directly onto a plate or platter, and each layer is coated with mayonnaise. The Napa cabbage is cut into very thin strips, but is not mixed with the other ingredients; rather, it's sprinkled on top, giving the salad a lighter texture.

To make this delicious, quick salad as quick as possible, boil the chicken in advance and let it cool, and marinate the onions in vinegar to remove the bitterness.

Ingredients:

boiled chicken meat – 200 g;
boiled potatoes – 3 pcs;
eggs – 3 pcs;
onions – 0.5 large head;
vinegar – 1 tbsp;
salt and sugar - a pinch each;
Chinese cabbage – 3-4 leaves;
cheese – 100 g;
mayonnaise – to taste.

How to make Swan Down Salad

Finely chop half an onion, add salt, sugar, vinegar and leave to marinate for ten minutes.

Hard-boil the eggs and let them cool. Separate the whites and yolks. To make the salad fluffy, use a fork or your hands to shred the chicken breast into thin strands.

peel the eggs, separate the meat into fibers

Stack the Napa cabbage leaves, cut off the tough white part, and thinly slice the tops into long strips.

Once all the ingredients are prepared, assemble the salad. Grate the potatoes coarsely onto a plate or platter. Squeeze the onion to remove any excess marinade and scatter over the potatoes.

Place the chicken meat on the onion and coat with mayonnaise.

grease the layer of meat with mayonnaise

Grate the egg whites on a coarse grater and spread them in a loose layer over the chicken fillet. Grease with mayonnaise.

Sprinkle the salad with chopped egg yolk, coat with mayonnaise or create a mayonnaise net. Grate the cheese finely.

Trim the salad around the edges, shaping it into a low dome. Scatter the Napa cabbage over the cheese shavings, creating thin, textured curls to create an airy effect. Cover and let sit. Serve slightly chilled, garnished with fresh herbs. Enjoy!