Tiffany Salad with Chicken and Grapes

Cut the chicken fillet into thin strips. Add curry powder, ground turmeric, soy sauce, liquid honey, salt, and black pepper to taste. Mix thoroughly, then pour in 2 tablespoons of olive oil. Cover the bowl with plastic wrap, refrigerate, and marinate for 1-2 hours.

Fry the chicken fillet in a non-stick frying pan for 5-7 minutes, cool, and cut into cubes.

This is a layered salad, so you will need a culinary ring to assemble it.

We place the first layer – fried chicken fillet – into the ring.

Grease the fillet with mayonnaise so that the layers stick together well and do not fall apart.

Grate the cheese—this is the next layer. You can use any type of cheese, choose according to your taste and budget.

If you like blue cheese, it will come in handy in this recipe.

We also spread the cheese layer with mayonnaise.

Roast the nuts in a dry frying pan or brown them in the oven. Place the nuts on a board, cover with cling film, and crush them with a rolling pin into fine crumbs.

Pour the nut crumbs into the ring, smooth it out, and pour mayonnaise over it.

Cool the hard-boiled chicken eggs, grate them on a fine grater, and pour them into a ring.

Grease the egg layer again with mayonnaise, press the salad with a spoon or flat spatula so that the layers are well secured in the ring.

The top layer is sweet and sour green seedless grapes. Place the berries tightly, one next to the other.

Place the dish in the refrigerator for 3-4 hours, or overnight.

Bon appetit.