Puff salad with chicken
WHAT YOU WILL NEED
From ingredients
6 products
Chicken Layer
Egg Layer
Vegetable Layer
Cheese Layer
Dressing
SIMPLE PROCESS
Step by step recipe
The key to this salad is the right layer order and careful ingredient prep. Boil the chicken until tender, chop finely, and mix with garlic and mayo. Hard-boil the eggs and grate them finely. Dice the pepper and spring onions as finely as possible. Assemble the layers carefully to keep them distinct. Let the salad rest in the fridge for at least 30 minutes to allow the flavors to meld.
Cook Chicken and Eggs
Boil the chicken breast in salted water until cooked (15–20 minutes), then cool. Hard-boil the eggs (10 minutes), cool in cold water, and peel.
Prepare the Chicken Layer
Finely dice the cooled chicken. Mince the garlic. Mix the chicken with garlic and half of the mayonnaise (30g).
Prep Other Ingredients
Deseed the bell pepper and dice it finely. Grate the eggs on a fine grater. Chop the spring onions finely. Grate the cheese finely.
Assemble the First Layers
On a flat plate or in a salad bowl, spread the chicken mixture evenly. Top with the diced bell pepper.
Complete the Assembly
Spread the grated eggs over the pepper, then drizzle the remaining mayonnaise (30g) on top. Finally, sprinkle with spring onions and grated cheese. Chill for 30 minutes.
Serve
Garnish with fresh herbs or tomato slices if desired. Serve chilled. Enjoy!
CHEF'S TIP
Use Skinless Chicken Breast
Opt for chilled boneless, skinless breast. Boil in salted water for 15–20 minutes until cooked, then cool in the broth to keep it moist.
Grate Eggs Finely
Finely grated eggs give a lighter, airier texture and blend seamlessly into the layers without being chunky.
Dice Pepper and Onion Tiny
Chop bell pepper and spring onions very small so they complement rather than overpower the other flavors.
Let It Rest
Chill the assembled salad for at least 30 minutes. This allows the mayonnaise to soak into the layers, making the taste more unified.
SUBSTITUTIONS
Add your taste
- With Smoked Chicken Replace boiled chicken with smoked breast — it adds a smoky flavor and a bit of spice. Reduce the mayo slightly.
- Add Pickled Cucumbers Add a layer of finely chopped pickled cucumbers between the chicken and pepper for a tangy, refreshing twist.
- Yogurt Instead of Mayo For a lighter dressing, mix Greek yogurt with mustard and lemon juice. Calories drop and the taste becomes fresher.
- With Nuts Sprinkle the top with chopped walnuts or almonds for a pleasant crunch.
HOW TO STORE
How to Store Layered Chicken Salad
Keep in the fridge in a covered container for up to 2 days. Let it sit at room temperature for 10–15 minutes before serving. Freezing is not recommended — the texture of mayo and vegetables will degrade.
GOOD TO KNOW