Chicken salad Roast Rooster

1. Stage

Prepare the ingredients for the salad: dice the chicken meat, pepper, salt, fry in sunflower oil. Boil potatoes, grate them on a coarse grater. Salt cucumbers. Boil carrots, grate them on a coarse grater. Boiled eggs, peel, separately grate whites on a medium grater, separately - the yolks. Mayonnaise, butter, salt.

2. Stage

Boil potatoes, peel them. Grate them on a coarse grater. Put them in a rooster shape. Salt. Grease with mayonnaise.

3. Stage

Dice the meat, salt, pepper and fry in sunflower oil.

4. Stage

Chop the pickles on a coarse grater, lay them in a layer.

5. Stage

Boil carrots, peel, grate on a coarse grater, arrange in layers. Grease with mayonnaise.

6. Stage

Rub butter on the carrots.

7. Stage

Boil some eggs. Rub white on a medium grater, yolk separately. Fill with egg yolk "head and wing". With the egg white "body".

8. Stage

Prepare the ingredients for decoration: red and yellow peppers, olives, red onion - cut into halves and finely cut into half rings. Pomegranate seeds.

9. Stage

Fill the "head and wing" in the middle with egg yolk and the "torso" with egg white. Put thin half rings of red lettuce on the "tail". Make a "comb, earrings, beak, feathers, leg" of red bell peppers. Yellow peppers are "feathers." "Eye, skin on stalk" - pieces of olives. Decorate the "head of the rooster" with a pomegranate. At the bottom of the dish make "grass" from greens, "flowers" - from carrots. Keep salad in cold for 40 minutes. Nourishing and very tasty.