Horseshoe Salad

Ingredients

Chicken (fillet) 300 g

Mushrooms 200 g

Korean-style carrots 150 g

Mayonnaise

Eggs 2

Onions 1

Salt

Curry

Vegetable oil

For garnish:

Cheese

Egg

Smoked sausage

Tomato

Green onions

Parsley

Olives

Corn

Cut the chicken fillet into cubes, sprinkle with curry powder, and fry in a hot frying pan with vegetable oil until done. Slice the mushrooms and fry with finely chopped onions in the same pan with oil until the liquid evaporates.

Peel the hard-boiled eggs, grate them on a coarse grater, combine with the mushrooms and onions, chicken, and Korean carrots, add the mayonnaise, and mix well. Arrange the salad on a flat plate in the shape of a horseshoe.

Grate the cheese finely and sprinkle it over the sides of the salad (both inside and out), brushing it with mayonnaise if necessary to prevent the cheese from sticking. Slice the boiled eggs into thin slices for garnish and arrange them on top of the salad, overlapping them.

Roll the thinly sliced ham or sausage into rosettes, place an olive in the center of each, and arrange them around the outer edge of the horseshoe. Garnish the salad with herbs and chill before serving.

Enjoy!