Emerald Scatter Salad with Kiwi and Chicken
Tasty, light, tender, juicy, and bright holiday salad! Kiwi gives Emerald Scatter a pleasant sweet-tart note that pairs perfectly with chicken. The layered assembly looks impressive, and swapping mayonnaise for sour cream or yogurt makes it easy to adapt.
Updated : 06 February, 2026
Easy
More than 1 hour.
Ingredients
320 grams
Chicken
3
Eggs
1
Onions
2
Tomato
100 grams
Hard cheese
3
Kiwi
to taste
Salt
100 grams
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. I used chicken fillet, but thighs or drumsticks work too. You can replace chicken with turkey or any other meat you like (for example, smoked chicken). Keep in mind that cooking time, calories, and flavor will change.
Step 2
Rinse the chicken and boil it in salted water. For juicier meat, add the chicken to boiling water. Cook over medium heat until done. Remove from the broth and let cool.
Step 3
Rinse the peeled onion and dice it finely. To reduce bitterness, you can pour boiling water over it for 15 minutes (optional).
Step 4
Finely chop the fully cooled chicken into small cubes or thin strips.
Step 5
Grate the cheese on a coarse grater.
Step 6
Rinse the tomatoes and pat dry with paper towels. Cut the tomatoes into medium cubes. Choose juicy but firm tomatoes - very soft ones won’t hold their shape.
Step 7
On a flat plate, spread an even layer of chopped chicken. If you like, you can assemble the layers in a “bracelet” shape (a ring). After decorating with kiwi (step 14), it will become an “Emerald Bracelet.”
Step 8
Add the chopped onion.
Step 9
Pipe a mayonnaise lattice on top. If desired, replace mayonnaise with sour cream or Greek yogurt.
Step 10
Make each next layer slightly smaller in diameter so the salad forms a mound. Add a layer of grated cheese next. Spread mayonnaise over the cheese layer.
Step 11
Add the chopped tomatoes and another mayonnaise lattice. Also apply mayonnaise along the sides of the salad.
Step 12
Cover the top and sides with grated eggs. Refrigerate for 1 hour, covered with plastic wrap.
Step 13
Before serving, decorate with kiwi. Rinse and peel the fruit. Cut some kiwis into small cubes and place them around the bottom edge and on top. Slice the rest into half-moons and arrange them along the sides. Decorate as you like - for example, if you decorate only the top, you’ll get an “Emerald Meadow.”
Step 14
Store the assembled salad in the refrigerator under plastic wrap for no more than 12 hours. Kiwi can release juice, so it’s best to eat the salad on the day it’s made. Enjoy!
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