New Year Clock Salad
Bright, festive, and delicious! Perfect for New Year’s celebrations! The New Year Clock Salad beautifully complements the holiday table. It can be made with any ingredients, layered or arranged in a culinary ring. The clock-face decoration makes it eye-catching and memorable.
Updated : 22 September, 2025
Easy
About 30 min.
Ingredients
400 grams
Chicken
3
Eggs
160 grams
Korean carrot
100 grams
Hard cheese
to taste
Salt
70 grams
Mayonnaise
Decorating
1
Carrot
1
Olive
to taste
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any chicken parts. I used chicken thighs.
Step 2
Boil the chicken in salted water until cooked. Remove and cool. Debone and cut into small pieces. To keep the meat juicy, always put chicken into boiling water.
Step 3
Hard-boil the eggs. To do this, cover with cold water, bring to a boil, then cook on medium heat 7-8 minutes after boiling. Immediately place boiled eggs in cold water. Once cooled, peel and separate whites and yolks. Grate the whites coarsely.
Step 4
Grate the hard cheese coarsely.
Step 5
Place a culinary ring on a plate (I used 18 cm diameter). First layer: half of the chicken. Press layers slightly.
Step 6
Spread mayonnaise on top.
Step 7
Add Korean-style carrot. This layer is not covered with mayo.
Step 8
Add remaining chicken on top (as one layer or two). Add another mayonnaise layer.
Step 9
Next layer: grated cheese with mayonnaise.
Step 10
Then layer of grated egg whites with mayonnaise.
Step 11
Grate egg yolks finely and evenly distribute over the top. Chill for 2 hours to allow flavors to meld.
Step 12
For decoration, boil carrots until tender. Cool and peel. Slice 12 equal rounds and one smaller for the center. Slice remaining carrots into strips to make small and large clock hands. Remove the ring and arrange carrot slices on top as a clock face.
Step 13
Place half an olive in the center. Draw Roman numerals 1-12 on carrot rounds with mayonnaise. Garnish with parsley leaves. Serve for New Year celebrations.