Christmas Wreath Salad

Ingredients

Chicken (fillet) 650 g

Onion 1

Egg 4

Bell pepper 2

Mayonnaise 250 g

Vegetable oil 2 tbsp

Salt

For garnish:

Parsley 2 bunches

Olives

Red bell pepper

Carrots

Line a large platter or plate with the sides of a springform pan. Place a round container about 8 cm in diameter in the center.

Boil the chicken until tender (within 30 minutes of boiling), cool, and dice. Arrange on the platter, forming a ring. Brush with mayonnaise.

Wash the pepper, remove the core, and bake in the oven at high heat for 15-20 minutes. Place the mixture in a bag, tie it, and let it sit for about 5 minutes. Now carefully peel the peppers. Cut the flesh into medium-sized cubes and place them on top of the chicken.

Dice the onion and fry in vegetable oil until golden brown. Season with salt. Cool the onion and place it on top of the peppers. Brush with mayonnaise.

Hard-boil the eggs, cool, and grate them coarsely. Carefully remove the sides of the springform pan and remove the container from the center. Pour mayonnaise over the sides and top of the "wreath."

Pluck the dill leaves and arrange them tightly along the sides, in the center, and on top. Peel the carrots, cut them into thin strips, and arrange them in a ribbon. You can create a design on the carrot ribbons using mayonnaise. The ribbons can be made from thin slices of cheese.

Cut out circles from the peppers and arrange them randomly along with the olives around the wreath. Chill the salad in the refrigerator and serve.

Enjoy!