Gift Salad

1. Stage

First let's take the chicken fillets and parsley.

2. Stage

Cut the fillet lengthwise and beat it with a hammer on both sides.

3. Stage

Salt and pepper it, sprinkle it with chopped parsley.

4. Stage

Roll up the fillet and put it on a heated frying pan with oil.

5. Stage

Roast until tender.

6. Stage

Cut the cooled rolls into equal slices.

7. Stage

Prepare the products needed for the sauce (dressing) of the salad. This mayonnaise, sour cream, pickles, dill, lemon, garlic. From the lemon squeeze a tablespoon of juice. Before we start making the sauce, I want to warn you that the salad is different from the salads we are used to. It doesn't have that oily flavor that comes from mayonnaise, if you're still inclined to that flavor, then I suggest that for the sauce you take only mayonnaise, sour cream, and dill, and just chop the cucumbers finely and make them into two separate layers. The taste will not change much, but it will be more familiar and hearty. Mayonnaise and sour cream will have to take more.

8. Stage

So, if you decided to try the original version of the sauce, the first thing to do is to grate the pickles on a coarse grater, pour out the excess liquid.

9. Stage

Add sour cream, mayonnaise, chopped dill and lemon juice to the cucumbers. If desired, add crushed garlic. Salt and pepper to taste and mix.

10. Stage

Prepare the nuts, for the salad they need to be chopped.

11. Stage

Let's boil carrots, beets and potatoes beforehand.

12. Stage

Let's begin to form the layers of the salad. The first layer will be potatoes, grated on a coarse grater.

13. Stage

Let's grease it on top of the sauce.

14. Stage

Sprinkle with nuts.

15. Stage

Grate the beets on a coarse grater, sprinkle with nuts.

16. Stage

We'll put the sauce on it.

17. Stage

Grate cheese on a fine grater.

18. Stage

Sprinkle with nuts.

19. Stage

We'll put the sauce on it.

20. Stage

Grate the carrots.

21. Stage

Lay out the chicken rolls.

22. Stage

The salad is almost ready. It should stand in the refrigerator for a few hours before serving, but not overnight.

23. Stage

Let's think about how to decorate it. Let's cut ribbons from boiled carrots and form a bow. You can make it right away, and the ribbons later before serving, because after the salad will stand in the fridge, the ribbon of carrots will be stained with beet juice and will not look so smart. Just don't overcook the carrots, or it will be hard to make the ribbon.

24. Stage

This is how the holiday salad turned out. Enjoy your meal! The suggested variant of the salad is light, the mayonnaise is not felt in it at all, you could call it lean, if not for a few spoonfuls of sour cream, mayonnaise and chicken rolls, and yet it seems to me that it is for the lovers. If anyone doesn't understand the taste of this dressing, I suggest serving the sour cream and mayonnaise sauce separately, which you can add in the process and enjoy the familiar flavor. But I think you don't need it, because there will be enough salads with mayonnaise on the holiday table!