Layered cup salad with chicken and mayonnaise

Name: Layered cup salad with chicken and mayonnaise
Ingredients: 1 green lettuce; 150 g corn kernels from the can (drained); 80 g sliced olives; 1000 ml water; 1 teaspoon salt; 1/2 boneless chicken breast (200 g); 200 g mayonnaise; 15 g fresh green parsley; 30 g cashews; 2 boiled eggs

Salad - Layered cup salad with chicken and mayonnaise by Iosefina N. - Recipia

Layered cup salad is served cold, straight in the glass, with boiled chicken, corn and mayonnaise on top. The green leaves go at the bottom, then the corn, the olives and the chicken cubes, and at the end the mayonnaise, with egg halves and a few cashews. I cut the chicken breast into cubes only after it has cooled down completely. Preparation: 20 minutes. Cooking: 20 minutes. Resting: 120 minutes. Total time: 160 minutes. Servings: 4. About 555 kcal and 19 g protein per serving.

Ingredients

1 green lettuce
150 g corn kernels from the can (drained)
80 g sliced olives
1000 ml water
1 teaspoon salt
1/2 boneless chicken breast (200 g)
200 g mayonnaise
15 g fresh green parsley
30 g cashews
2 boiled eggs

Preparation

1. Wash the green lettuce, rinse it and let it drain. If you are in a hurry, pat it dry between two kitchen towels. Tear the leaves into very small pieces. 2. Rinse the corn and the olives under cold water and drain them in a colander. 3. Put the chicken breast in a pot with 1000 ml water and 1 teaspoon salt, on the stove. Boil it for 20 minutes, until it is no longer pink in the middle. 4. Take the breast out of the water and let it cool completely. Cut it into cubes or tear it into strips. 5. In each cup put the first layer of lettuce, then a layer of corn, one of sliced olives and one of chicken cubes. 6. The last layer is the mayonnaise, spread over the chicken. 7. Sprinkle 15 g chopped green parsley over the mayonnaise. In each cup add a few cashews, an olive and half a boiled egg, cut in two. 8. Keep the cups in the fridge for 2 to 3 hours. 9. When serving, mix the mayonnaise with the ingredients added on top.

Notes

For a nut-free version, the cashews are replaced with 30 g pumpkin seeds (cashews and eggs are allergens). The cups can be kept covered in the fridge for up to 3 days. Serve fresh bread on the side, eaten with the cup. The salad must be dried well after washing, because water left on the leaves thins the mayonnaise at the bottom. If the olives are too salty, rinse them once more under cold water before slicing. Choose a breast that is as even as possible, so it cooks evenly. The mayonnaise may spread and turn runny if the cups stay uncovered for a long time. Prepare the cups in the evening, so they have time to stay cold until serving.