Chicken Breast, Egg and Cheese Salad
This simple layered salad combines chicken breast, eggs, cheese and juicy tomatoes with fresh dill and mayonnaise. The chicken can be baked, boiled or pan-fried.
Updated : 19 October, 2026
Easy
About 30 min.
Ingredients
250 grams
Chicken breasts
3
Eggs
2
Tomato
100 grams
Hard cheese
10 grams
Dill
to taste
Salt
to taste
Ground black pepper
70 grams
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Green onions can be used instead of dill.
Step 2
Pat the chicken breast dry and season with salt and, if desired, ground black pepper. Wrap in foil and bake in an oven preheated to 355°F for about 25 minutes, until fully cooked. Alternatively, boil the chicken in salted water or cook it in a frying pan.
Step 3
Let the cooked chicken breast cool, then cut it into small cubes.
Step 4
Hard-boil the eggs. Place them in water, bring to a boil and cook over moderate heat for 8–9 minutes. Cool in cold water, peel and cut into small cubes.
Step 5
Rinse the dill, pat it dry and remove any thick stems. Finely chop the leaves.
Step 6
Choose juicy but firm tomatoes that will hold their shape when cut. Wash, dry and cut them into medium-size cubes.
Step 7
Grate the cheese on a fine or medium grater.
Step 8
Assemble the salad in layers using a food ring if desired. Place the chopped chicken breast in the bottom, level it and press down lightly with a spoon.
Step 9
Spread a layer of mayonnaise over the chicken.
Step 10
Add the chopped tomatoes and drizzle or spread a little mayonnaise over them.
Step 11
Add the chopped eggs as the next layer.
Step 12
Spread another layer of mayonnaise over the eggs.
Step 13
Sprinkle the egg layer with the chopped dill.
Step 14
Finish with the grated cheese. Cover the salad and refrigerate for about 1 hour so the layers can settle and the flavors combine.
Step 15
Before serving, remove the food ring and decorate the salad as desired.
Author note
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