Layered Chicken, Carrot and Egg Salad

Name: Layered Chicken, Carrot and Egg Salad
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: 250 g Chicken

This simple layered salad combines tender chicken, eggs, fresh carrot, pickles and cheese with sour cream. It can be shaped in a bowl or assembled neatly in a food ring.

4.6

(2)

Updated : 13 November, 2026

Easy

About 1 hour.

Ingredients

250 grams

Chicken

3

Eggs

1

Carrot

120 grams

Pickled cucumbers

90 grams

Hard cheese

to taste

Salt

100 grams

Sour cream

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Prepare the ingredients. You can use any part of the chicken, such as thighs, drumsticks or breast. Pickled cucumbers can be replaced with salted or fresh cucumbers. Mayonnaise can be used instead of sour cream.

Step 2

Place the chicken fillet in boiling salted water. Bring back to a boil, skim off any foam and cook over moderate heat for about 20 minutes, until fully cooked.

Step 3

Remove the chicken from the broth and let it cool. Cut into thin strips or shred into small pieces by hand.

Step 4

Hard-boil the eggs for about 9 minutes after the water comes to a boil. Cool, peel and cut into thin strips. Alternatively, grate them on a coarse or medium grater.

Step 5

Remove the pickled cucumbers from the brine, pat dry and cut into thin strips.

Step 6

Peel the carrot, rinse and dry it, then grate on a medium grater.

Step 7

You can assemble the salad in a food ring or in a suitable bowl. For a dome-shaped salad, line the bowl with plastic wrap. Spread the grated carrot over the bottom, press lightly, smooth the surface and spread with sour cream. Season lightly with salt if desired.

Step 8

Add the chopped eggs as the next layer. Press lightly and spread with sour cream.

Step 9

Add the pickled cucumbers, smooth and press the layer gently, then spread with sour cream.

Step 10

Cover the cucumber layer with the chopped chicken. Press lightly, spread with sour cream, cover the top with plastic wrap and refrigerate for 30–40 minutes.

Step 11

Before serving, invert the salad onto a serving plate and remove the plastic wrap. If assembling in a food ring, arrange the layers in the reverse order.

Step 12

Grate the hard cheese on a medium grater.

Step 13

Lightly spread sour cream over the top of the salad and sprinkle evenly with the grated cheese.

Step 14

Decorate the salad if desired. Cranberries and fresh dill work well.

Author note

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