The celebration of the Christian holiday of Easter ends with a fridge full to the brim. Among other food, boiled eggs occupy a special place, as their shelf life is far from elastic. We will tell you how to quickly put these products to use.
This salad can be served at a festive table or prepared for every day.
To prepare you will need:
- 160 ml vegetable oil;
- 80 ml vinegar (red, wine);
- 1 tbsp mustard (Dijon);
- lettuce leaves;
- 4 eggs;
- 340 grams of chicken breast (boiled);
- spices to taste;
- 1 avocado;
- 130 grams of hard cheese;
- 140 g cherry tomatoes;
- green onions.
How to cook
First, you need to prepare the dressing. To do this, mix olive oil with wine vinegar in a container.
Then add mustard and spices to taste.
Take a large plate and place lettuce leaves on it.
Cut the cheese and chicken breast into cubes and place on top.
Peel the boiled eggs, cut them into cubes and place them on top. Then add the avocado cut into strips and the cherry tomatoes cut into quarters.
Pour the prepared dressing over everything, chop the green onions and sprinkle everything on top.
You can cool it in the refrigerator before serving.
Bon appetit!
