Capercaillie's Nest Salad

Step 1 of 13

Boil the chicken fillet until done (the process takes about 20 minutes after boiling), then let it cool.

Step 2 of 13

Chop the meat with a knife.

Step 3 of 13

Finely chop the onion.

Step 4 of 13

Pour boiling water over the chopped onion for 10 minutes to remove bitterness. After that, drain the water and rinse the vegetable in cold water.

Step 5 of 13

Peel the potatoes. Cut them into thin strips or use a Korean carrot grater.

Step 6 of 13

Fry the potatoes in a large amount of vegetable oil; it is preferable to do this in small portions so that the slices do not stick together.

Step 7 of 13

Cut the cucumbers into strips.

Step 8 of 13

Separate the eggs into whites and yolks. Grate the whites on a fine grater.

Step 9 of 13

Finely chop the greens.

Step 10 of 13

Combine the fillet, cucumbers, whites, onion, and potatoes in one container (reserve some of the potatoes for decoration). Add salt to taste.

Step 11 of 13

Add mayonnaise for dressing.

Step 12 of 13

Transfer the mixture to a salad bowl and sprinkle with chopped greens. Form a depression in the center and place the potatoes around it.

Step 13 of 13

Place peeled boiled quail eggs in the center. If they are unavailable, you can create an imitation from yolks: mash them with mayonnaise and greens, form small balls, and place them on top of the salad.