Chicken fillet boil, cool right in the broth (when fillet is juicy), cut into strips. Put in salad bowl first layer to make a mesh of mayonnaise.
The second layer — carrots in Korean on top of the mesh of mayonnaise.
Grate cheese on a small grater and put the third layer.
Cheese spread grated egg white, coat with mayonnaise.
The last layer is egg yolks, grated on a fine grater.
Decoration can serve as greens and carrots in Korean. I made the flowers out of mayonnaise (with the help of confectionery nozzles). Before applying you need to give the salad stand a few hours at room temperature. Delicious salad ready!
