Tiffany salad
A delicious salad for anyone who loves chicken and grapes. The recipe is so memorable that you may not even need to write it down. After its first appearance at our table, Tiffany became a regular part of our celebration menu.
Wash the walnuts and dry with a towel. To enhance the nutty flavor, lightly fry the nuts in a dry frying pan.
Rinse the chicken breast and cut it into small pieces no more than 1 cm thick. I prefer thin strips.
Heat the frying pan thoroughly, the oil should be hot. Quickly fry the fillet. The faster the crust forms, the juicier the meat will remain. As soon as the fillet is browned, add the curry and mix well. Cover with a lid and leave for five minutes. Place on a plate and let the fillet cool.
Assemble the salad on a flat serving plate. You can line the plate with lettuce leaves first, if you like, then add the chicken.
Spread with mayonnaise and sprinkle with chopped walnuts.
Grate the eggs over the chicken, spread with mayonnaise and sprinkle with walnuts.
Add the grated cheese as the final layer, then more mayonnaise and walnuts. Spread mayonnaise over the whole surface so the grapes will stay in place.
Halve the grapes and remove any seeds. Arrange the halves in staggered rows so they fit closely together.
Grate some walnuts on top for decoration. Place the salad in the refrigerator for at least 3 hours.