Ant hill salad

Boil a small amount of water in a saucepan. Wash the chicken, place in boiling salted water and cook over medium heat until done, 25-35 minutes. Remove the finished chicken from the broth and cool. Separate the meat from the bones and cut into strips or small pieces.

Peel the pre-washed potatoes and grate them on a Korean carrot grater until they have the shape of a straw. Place the potato strips in a colander and rinse several times in cold water to remove the starch. This is necessary so that the potatoes do not stick together during frying. Place the potatoes on a towel to remove excess moisture.

Heat vegetable oil in a frying pan and place a portion of potato straws on it. Fry it over medium heat with frequent stirring until golden brown. Place the potatoes in small portions so that they cook evenly. No need to add salt. Let the finished potato straws cool.

Grate the cheese on a coarse grater. Rinse the cucumbers and tomatoes thoroughly under cold water. Cut the cucumbers into strips. Cut the tomatoes into small cubes.

Place a layer of 2/3 of the prepared chicken on a plate, apply a mesh of mayonnaise on top. Place the next layer of 2/3 of the chopped cucumbers and again mayonnaise. Do not press the layers, the salad should be loose. Add 2/3 of the tomato and salt. Place 2/3 of the grated cheese in the fourth layer.

Repeat all layers with the remaining amount of ingredients, coating the layers with mayonnaise. In this case, form each next layer with a slightly smaller diameter than the previous one to form a slide. Apply strips of Maheev mayonnaise to the top and sides of the salad. Sprinkle the salad thickly with potato strips on top.