Ingredients:
- chicken breast (500 g)
- 1 can of pineapple chunks (340 g)
- 1 can of corn
- 4 eggs
- 1 onion
- 50 g cheese
- mayonnaise
- 2 cloves of garlic (optional)
Preparation:
1. I boiled and cooled the chicken and eggs, and started with the decorations. I needed to cut out flowers, for this I used a small knife, inserted into the egg white, and carefully went around in a spiral, creating ribbed "buttons".
2. I chopped the remaining eggs using an egg slicer.
3. I cut the chicken into cubes.
4. I finely chopped the onion and poured boiling water over it for a couple of minutes. I always do this; the onion stays crunchy but doesn’t taste bitter, and the salad won't be infused with onion smell even if it sits for a while.
5. In a large bowl, I combined the chicken, eggs, onion, pineapple, and corn, drained of liquid, and dressed everything with mayonnaise, then grated the cheese on top in thin shavings.
6. Finally, I decorated the salad with a branch of cherry blossoms. For this, I arranged the flowers in small clusters, made the branches from pickles, took a regular clean paintbrush, and painted them with beet juice.
