Wood Grouse Nest salad, step-by-step recipe with photos. Wood grouse's nest salad in layers

This salad has always been my kids' favorite. One day my son was indignant, why don’t the chicks have a mother? I had to add "mom". Since then, this salad has been prepared for all children's birthdays. It is bright, filling and delicious!

To prepare the Wood Grouse Nest salad in layers, we will need the products listed in the list.

Let's start by preparing the "twigs" that we will make from potatoes. Peel the potatoes, wash them, and remove moisture from them with a paper towel. Cut into thin strips, you can grate on a Korean grater.

Deep fry the potatoes in small portions.

The potatoes are ready. Place it on a paper napkin to remove excess fat.

Cut the onion into quarter rings. Carrots - thin cubes.

Sauté onions and carrots in vegetable oil.

Cut the chicken breast into cubes.

We also cut the marinated champignons into cubes.

Cut fresh cucumbers into thin slices.

Separate the yolk from the white of two boiled eggs, cut the white into strips. We will use the yolk later.

Let's start making the salad. Place marinated mushrooms on the bottom of the dish.

A layer of chicken breast goes on top of the mushrooms

Cover the breast with a mesh of mayonnaise.

The next layer is sautéed onions and carrots, onto which we apply a mesh of mayonnaise.

We apply cucumbers.

On them are egg whites and a mesh of mayonnaise.

Cover the salad with potatoes. We make a depression in the center. There are lettuce leaves around the nest.

Mash the yolks with a fork, add dill, salt and mayonnaise, mix thoroughly. With wet hands we make eggs.

We put them in the “nest”. We clean the quail eggs. We insert eyes from clove buds, and beaks from carrots. From the remaining chicken egg we make an adult bird.

The Wood Grouse Nest salad in layers is ready!

Bon appetit!

The Capercaillie Nest salad is a dish that combines excellent taste, nutritional value and an original appearance worthy of a holiday serving. There are many ways to diversify the classic version of the snack, make it less calorie or more savory.

How to prepare the Wood Grouse Nest salad?

The Wood Grouse Nest salad, the ingredients for which are determined by the selected recipe, may have a different final taste, but almost always an identical appearance, imitating a bird’s nest with eggs.

The components of the appetizer can be boiled chicken or other meat, which is combined with ham, mushrooms, eggs, or just whites, using the yolks to form “eggs” used for decoration.
Deep-fried potatoes, which are pre-cut into the thinnest strips, will give the dish a characteristic appearance.
To decorate the appetizer, use whole boiled quail eggs or imitation balls of processed cheese, yolks, garlic and herbs, which perfectly highlight the taste of the dish and give it a special piquancy.

Classic recipe for Capercaillie's Nest salad

The classic Wood Grouse Nest salad is prepared with pickled onions and fried potatoes. The ingredients are ideally complemented by thinly sliced cucumber. In some cases, pickled or salted vegetables are used, excluding onion slices from the recipe.

Ingredients:

chicken fillet – 350 g;
potatoes – 350 g;
eggs – 5 pcs.;
fresh cucumbers – 250 g;
pickled onions – 150 g;
processed and hard cheese – 100 g each;
dill – 1 bunch;
mayonnaise, salt, pepper, oil.

Preparation

Boil and cut the chicken into strips, pickle the onions.
Peel, chop the potatoes, and deep-fry them.
Boil the eggs.
The whites are ground and mixed with hard cheese.
Grind the yolks with melted cheese, adding a little dill and garlic, and roll into balls.
Place in layers, covering with mayonnaise, onions, meat, cucumbers, egg whites and cheese.
Sprinkle the Capercaillie Nest salad with dill on top, add eggs, and sprinkle potato strips on the sides.

Wood Grouse Nest Salad with Mushrooms and Chicken

Capercaillie's Nest salad is a recipe that can be executed easier and faster by simply mixing the ingredients in a salad bowl and decorating the appetizer to give it a characteristic appearance. Fried mushrooms added to the composition will add additional flavor properties, instead of which simply chopped pickled mushrooms will do.

Ingredients:

chicken fillet – 350 g;
potatoes – 350 g;
eggs – 2 pcs.;
quail eggs – 4 pcs.;
mushrooms – 250 g;
onion – 1 pc.;
pickled cucumbers – 2 pcs.;
dill – 1 bunch;
mayonnaise, salt, pepper, oil.

Preparation

Boil and cut chicken and eggs.
Deep-fry potato strips and mushrooms and onions in oil.
Chop cucumbers and dill.
Mix meat, cucumbers, eggs, mushrooms and onions with mayonnaise and place on a dish.
The top is decorated with the Wood Grouse Nest salad with chicken, potatoes, dill and complemented with boiled quail eggs.

Capercaillie's Nest salad with ham

The most interesting in taste is the Wood Grouse Nest salad with sausage or smoked ham, which is cut into strips like the rest of the ingredients. Here it is better to take the mushrooms marinated in a spicy brine, and use the eggs both for decoration and for filling the appetizer, dividing them into whites and yolks.

Ingredients:

chicken fillet – 350 g;
potatoes – 350 g;
eggs – 3 pcs.;
ham – 100 g;
pickled mushrooms – 350 g;
processed cheese – 100 g;
garlic – 2 cloves;
mayonnaise, salt, pepper, dill, oil.

Preparation

Mix boiled and chopped meat, ham, mushrooms and grated proteins in a salad bowl with mayonnaise, salt and pepper, and place on a dish.
Grind the yolks with cheese, garlic, dill and mayonnaise, forming “eggs”.
Sprinkle the Capercaillie Nest salad with mushrooms with fried potatoes and add eggs.

Capercaillie's Nest salad with cabbage - recipe

Capercaillie's Nest salad with cabbage is a version for those who prefer lighter dishes and try to reduce their calorie content as much as possible. There are no fried potatoes in the composition; if desired, you can also boil the mushrooms without resorting to frying, and pre-marinate the onions in boiling water with vinegar, sugar and salt.

Ingredients:

smoked chicken fillet – 200 g;
cabbage – 200 g;
cheese and mushrooms – 200 g each;
onions and apples – 2 pcs.;
quail eggs – 10 pcs.;
mayonnaise, salt, pepper, herbs, oil.

Preparation

Fry mushrooms with onions.
Add chopped chicken, apples, cabbage, cheese, leaving a little for decoration.
Mix the ingredients with mayonnaise, salt and pepper and place on a dish.
Garnish with the Capercaillie Nest salad with chopped smoked chicken and boiled eggs.

Beef Capercaillie Nest salad – recipe

The Capercaillie's Nest salad with beef is impressive in terms of calories and is especially held in high esteem by the male audience. Onions can be pre-pickled with lemon juice or vinegar. However, when using sweet salad varieties and for a more spicy snack, sliced onions can be mixed into the salad and fresh.

Ingredients:

beef – 300 g;
potatoes – 300 g;
eggs – 3 pcs.;
quail eggs – 7 pcs.;
onions – 2 pcs.;
mayonnaise, salt, pepper, oil.

Preparation

The potatoes are chopped, fried, and placed on a napkin.
Set aside a little, and the rest of the mass is mixed with chopped boiled beef, eggs and onions, adding mayonnaise and salt.
Place the beef salad “Garcaillie's Nest” on a dish, sprinkle with potatoes and garnish with boiled quail eggs.

Capercaillie's Nest salad with tongue - recipe

The “grouse’s nest” with tongue turns out to be especially tasty and even more nutritious, filled with a lot of valuable elements. It is preferable to use beef tongue or, if there is none, pork tongue, after boiling it until fully cooked, peeling it, and then cutting it into cubes or strips.

Ingredients:

tongue – 500 g;
potatoes – 400 g;
eggs – 4 pcs.;
pickled cucumbers – 4 pcs.;
canned peas – 150 g;
garlic – 1 clove;
mayonnaise, salt, pepper, oil, dill.

Preparation

The tongue is boiled, chopped, mixed with protein, cucumbers, garlic and peas, adding mayonnaise.
The potatoes are chopped into strips and fried.
The yolks are ground with dill and mayonnaise, adding salt and pepper.
Place the Capercaillie Nest salad on a plate, decorate with potatoes and add “eggs” from the yolk mixture.

Capercaillie's Nest salad with quail eggs

The recipe for the Capercaillie's Nest salad with quail eggs is close to the classic taste and execution technique, which in this case is a little simplified. Instead of pickled cucumbers, you can take pickled or canned mushrooms, and replace chicken with beef, pork or boiled tongue.

Ingredients:

chicken fillet – 400 g;
potatoes – 800 g;
pickled cucumbers – 400 g;
quail eggs – 15 pcs.;
mayonnaise, salt, oil, dill.

Preparation

Boil and cut the chicken, chop the cucumbers and half the boiled eggs.
Mix the salad ingredients with mayonnaise and salt and place on a dish.
Sliced potatoes are fried and placed on top of the salad, which is complemented with eggs.

Wood Grouse's Nest salad with pickled cucumbers

The best Wood Grouse Nest salad is the one that meets the family’s preferences and has a balanced and harmonious taste. For many, a win-win combination will always be fried potatoes and pickles, which perfectly complement fried vegetable strips and give the appetizer the right degree of piquancy.

Ingredients:

pork – 500 g;
potatoes – 800 g;
pickled cucumbers – 350 g;
eggs – 5 pcs.;
processed cheese – 100 g;
garlic – 2 cloves;
mayonnaise, salt, oil, dill.

Preparation

Mix boiled and chopped meat, cucumbers, egg whites and mayonnaise in a salad bowl and place on a dish.
Fry the potatoes and place them on top.
The yolks are ground with dill, garlic and cheese, the eggs are formed and placed in the center of the salad.

Capercaillie's Nest salad with carrots

“Gercaillie’s Nest” is far from the traditional version, but is very popular due to its excellent rich final taste. The composition here is supplemented with carrots, which can be fresh, fried or marinated in Korean, and smoked sausage is used instead of meat.

Ingredients:

sausage – 250 g;
potatoes – 3 pcs.;
carrots – 3 pcs.;
pickled cucumbers – 3 pcs.;
eggs – 5 pcs.;
cheese – 200 g;
garlic – 3 cloves;
mayonnaise, salt, pepper, oil.

Preparation

Chop and fry potatoes and carrots.
Slice sausage and cucumbers.
Mix sausage, carrots, cucumbers, place on a dish, sprinkle with potatoes.
Eggs are formed from cheese, garlic and mayonnaise, and they are complemented with the carrot salad “Garcaillie’s Nest”.

Capercaillie's Nest salad with potatoes

Layered Capercaillie's Nest salad with potatoes can be made with boiled turkey fillet. The advantage of the recipe is also the simultaneous combination of fresh and pickled cucumbers, which manifests itself at its best in such an appetizer. Here it is preferable to pickle the onions or use chopped green feathers.

Ingredients:

turkey – 400 g;
potatoes – 700 g;
pickled and fresh cucumbers – 2 pcs.;
chicken and quail eggs – 5 and 15 pcs.;
onion – 1 pc.;
mayonnaise, salt, oil, herbs.

Preparation

Boil and cut the meat.
Chop onions, cucumbers, and boiled chicken eggs.
Layer the ingredients in layers, covering them with mayonnaise.
Boiled quail eggs are also placed on top.

Capercaillie's Nest salad with chips

A delicious Capercaillie Nest salad can be prepared with vegetables that are fried in breading and complemented with chips. The latter can also be used when creating a classic version, replacing fried potatoes with them. Assorted vegetables can be prepared at your own discretion and not be tied to what is proposed.

There are many options for preparing this dish: inventive cooks and resourceful housewives are constantly experimenting with ingredients. We invite you to consider classic recipes for the Wood Grouse Nest salad, which will become a real decoration for the holiday table thanks to its interesting and unusual design.

The dish is served in the form of a bird's nest with eggs (quail, chicken) or edible decor in the shape of eggs (chicks).

A very easy-to-prepare salad will allow every housewife to quickly prepare, for example, for the arrival of a loved one and feed him deliciously. The ingredients combine perfectly with each other; it is noteworthy that there are no seasonal products in the composition, that is, you can prepare such a treat at any time of the year.

Cooking time: 40 minutes
Number of servings: 4-5

Ingredients:

boiled/baked/fried chicken breast (300 g);
potatoes (2-3 pcs.);
hard/processed cheese (100 g);
fresh cucumber (2 pcs.);
red onion, large (1 pc.);
sunflower oil (100 ml, for frying);
salt (to taste);
pepper (to taste).

Preparation:

Wash the potatoes, peel them, cut into thin strips, place in a frying pan with hot oil and fry over medium heat until golden brown. Remove the finished potatoes to a paper towel to remove excess oil.
Peel the onion, finely chop and marinate - pour boiling water over it, add 1.5 tbsp. l. table vinegar, sugar and salt, mix and cover. After 10-15 minutes, drain the water.
Finely chop the chicken meat and place it on the dish as the first layer.
Place the pickled onions on the meat and make a mayonnaise mesh.
Wash the cucumbers, peel them (optional), cut into small strips, add salt and pepper to taste. Make the next layer out of them and cover with mayonnaise mesh.
Peel the chicken eggs, grate them on a coarse grater and place them on the cucumbers.
Grate the cheese on a coarse grater and lay it out in a layer so that the middle remains empty (a small depression is formed). Make a mayonnaise mesh over the cheese.
Wash the greens, dry them on a paper towel, chop them finely and fill the hole left in the center with them.
Place potato strips in an even layer on the cheese around the greens and on the sides of the formed dish.
Peel the quail eggs and decorate the salad with them.

Bon appetit!

Fried potatoes will be crispier and tastier if you rinse the cut potato strips thoroughly or soak them briefly in cold water to remove excess starch, and then dry them thoroughly on a paper towel.

This salad is usually prepared for festive events, where it immediately attracts the attention of guests. To decorate the dish, they use an unusual decor in the shape of eggs made from a cheese-egg mixture with herbs.

Cooking time: 35 minutes
Number of servings: 6-7

Ingredients:

boiled chicken fillet (400 g);
potatoes (3-4 pcs.);
ham (150-200 g);
boiled quail egg (10 pcs.);
processed cheese (100 g);
fresh cucumber (2 pcs.);
red onion (1 pc.);
garlic (2-3 cloves);
fresh dill (1 bunch, for decoration);
apple cider vinegar (1.5 tbsp);
vegetable oil (100 ml);
mayonnaise (to taste, for dressing);
salt (to taste);
pepper (to taste).

Preparation:

First you need to prepare the French fries - wash, peel, cut into thin strips (you can use a Korean carrot grater) and fry in a frying pan with hot oil over medium heat until cooked. Then place the potato strips on a paper towel to absorb excess oil.
Peel the onion, chop finely, pour boiling water and add vinegar. After 10 minutes, drain the marinade.
Peel the eggs and separate the whites from the yolks.
Grate the processed cheese.
Peel the garlic, chop or squeeze through a press.
Wash the dill, dry on a paper towel and finely chop.
Mash the yolks with a fork, add cheese, garlic, a pinch of chopped dill and 1 tbsp. l. mayonnaise, salt, pepper and mix thoroughly. Form small balls from the resulting mass, which will serve as a decoration for the salad.
Cut the chicken fillet into small pieces.
Cut the ham into medium-sized cubes.
Wash the cucumbers and cut into medium-sized cubes.
Chop the egg whites with a knife.
Place the prepared ingredients (meat, ham, cucumbers, onions and egg whites) in a deep bowl, add salt and pepper, season with mayonnaise and mix well.
Place the finished salad in a mound on a wide dish, cover it on all sides with french fries, and make a depression on top, pressing down with a spoon. Fill the resulting “nest” with chopped herbs and decorate with the previously prepared cheese “eggs”.

Watch the video recipe for preparing the dish (the set of ingredients and sequence of actions differ slightly from the proposed option):

An interesting appetizer option for the holiday table is a salad with smoked chicken fillet and pickled champignons. The dish turns out to be tender, but at the same time satisfying, it is also shaped like a nest and decorated with quail eggs.

Cooking time: 30 minutes
Number of servings: 4-5

Ingredients:

smoked chicken fillet (300 g);
marinated champignons (200-250 g);
potatoes (3-4 pcs.);
boiled chicken egg (4 pcs.);
hard cheese (150 g);
onion (1 pc.);
vegetable oil (100 ml);
sugar (1 tsp);
boiled quail egg (3-5 pcs., for decoration);
lettuce (for decoration);
mayonnaise (to taste, for dressing);
salt (to taste);
pepper (to taste).

Preparation:

Wash the potatoes, peel them, cut them into strips and fry them in a frying pan or in a deep fryer. Place on a paper towel to absorb excess oil.
Peel the onion, finely chop and marinate - pour boiling water, add vinegar, salt and sugar, stir and drain the marinade after 10-15 minutes.
Cut the chicken fillet into cubes.
Drain the marinade from the mushrooms and cut them into medium-sized pieces.
Peel chicken eggs and cut into large cubes.
Grate the cheese on a coarse grater.
Mix the prepared ingredients in a deep bowl, add pickled onions, salt and pepper, season with mayonnaise and mix again.
Wash the lettuce leaves, dry them on a paper towel and place them on a plate on which the salad will be formed.
Place the prepared salad on top of the green leaves and make a small indentation in the top center.
Wash the greens, dry them on a paper towel, finely chop them and place them in a hole.
Place potato strips around the greens and on the sides.
Peel the quail eggs and decorate the salad with them.

The dish is ready!

The main ingredients of this salad are lean pork meat, crispy pickled cucumbers and, of course, French fries, thanks to which the dish acquires the appearance corresponding to its name. A hearty and nutritious salad can be prepared for a holiday for guests, as well as to please family members with a delicious dinner on a weekday evening.

Cooking time: 35 minutes
Number of servings: 5-6

Ingredients:

boiled lean pork (300 g);
potatoes (4-5 pcs.);
boiled chicken egg (5 pcs.);
boiled carrots (2 pcs.);
pickled cucumber (3-4 pcs.);
onion (1 pc.);
processed cheese (150 g);
garlic (2-3 cloves);
fresh dill (1 bunch);
table vinegar, 9% (1.5 tbsp);
sugar (1 tsp);
vegetable oil (for frying, 100 ml);
mayonnaise (for dressing, to taste);
salt (to taste);
pepper (to taste).

Preparation:

Prepare the potatoes - wash, peel, grate on a Korean carrot grater, rinse in cold water and dry on a paper towel. Fry in a frying pan with heated oil until golden brown. Place cooked potatoes on a paper towel to remove excess oil.
Peel the onion, chop finely, pour boiling water, add vinegar, salt and sugar. Leave for 10-15 minutes, then drain the marinade.
Peel the eggs and separate the whites from the yolks. Cut the whites into medium-sized cubes.
Cut carrots and pickled cucumbers into small cubes.
Cut the meat into medium-sized pieces.
Mix meat, cucumbers, carrots, onions and egg whites in a deep bowl, add some potatoes, salt, pepper and season with mayonnaise. Mix thoroughly and place on a plate in a mound with a small indentation.
Place potatoes on top and sides of salad, leaving room for greens in the center.
Wash the dill, dry on a paper towel, chop finely and place in the center of the salad.
Grate the processed cheese on a fine grater.
Peel and chop the garlic.
Mash the yolks with a fork, add cheese, garlic, a little chopped dill and 1.5 tbsp. l. mayonnaise, salt, pepper and mix. Form small “eggs” from the resulting mass and decorate the salad with them.

We offer you a video recipe for viewing, in which the set of ingredients and sequence of actions are slightly different from the described option:

This recipe allows you to approach the preparation of the usual “Groegro Nest” salad in a new way. It contains non-standard ingredients that give the dish a fresh, light and unusual taste.

Cooking time: 30 minutes
Number of servings/volume: 4-5 servings

Ingredients:

boiled chicken fillet (300 g);
ham (150-200 g);
sweet and sour apple (2 pcs.);
Chinese cabbage (1 head);
boiled chicken egg (4 pcs.);
boiled quail egg (for decoration, 5 pcs.);
hard cheese (150 g);
mayonnaise (for dressing, 100 g);
sour cream (for dressing, 2.5 tbsp.);
lemon juice (for dressing, 2 tbsp.);
salt (to taste);
pepper (to taste).

Preparation:

Cut the chicken fillet into medium-sized pieces.
Finely chop the Beijing cabbage.
Peel the eggs and cut into large cubes.
Wash the apples and cut into thin strips.
Prepare the dressing - mix mayonnaise and sour cream, add lemon juice and mix thoroughly until a homogeneous sauce is obtained.
Place the meat, cabbage, eggs and apples in a bowl, add the prepared sauce and stir. To serve, place the salad in a heap on a platter.
Cut the ham into thin strips, chop the cheese or grate it on a coarse grater (you can use it for carrots in Korean).
Place the cheese and ham on the salad, leaving some space in the middle.
Peel the quail eggs and decorate the salad on top.

Bon appetit!

Text: Marina Dushkova

4.5178571428571 4.52 / 56 votes

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The festive feast is famous for its sophistication and abundance. The salad, under the intriguing name Wood Grouse's Nest, really deserves to be on the list of holiday dishes, and is located next to and. Unlike the latter, recipe for wood grouse's nest It is distinguished not only by its excellent taste, but also by its uniqueness in preparation.

300 g potatoes,
200 g chicken breast,
2 chicken eggs,
2 fresh cucumbers,
1 head of onion,
100 g hard cheese,
1 clove of garlic,
1/2 part of a bunch of fresh dill,
200 g mayonnaise,
1/2 teaspoon salt,
100 ml. vegetable oil.

A common recipe for the Capercaillie's Nest salad includes the following components: - shredded and fried potato strips, chopped dill, grated cheese and quail eggs. This dish can be considered dietary. And most importantly, it is easy and simple to prepare.

Classic recipe for Capercaillie's nest salad with potatoes and chicken

Grate the peeled and washed potatoes on a special Korean carrot grater and sprinkle with a little salt. Boil chicken eggs hard, cool and peel. Boil the poultry fillet in salted water and cool.

Heat a sufficient amount of vegetable oil in a frying pan and fry the potatoes in parts until golden brown, transfer to a paper napkin, let the excess oil come off and cool.

Pre-boiled eggs and chicken breast, also cut the cucumber into moderately small cubes, and chop the onion more finely.

In a deep bowl, collect the chopped ingredients: onion, meat and eggs, add mayonnaise and mix.

Place the salad mixed in mayonnaise into a flat serving plate and make a small depression on top, strictly in the center.

Along the edge, spread a layer of cooled potato straws fried in oil.

Finely chop the dill and place it in a layer in the center, directly into the recess.

In a separate bowl, combine grated cheese with a spoon of mayonnaise, a couple of sprigs of chopped dill and chopped garlic. Form small balls in the shape of quail eggs from the cheese mixture and place them in the center of the salad.

There are different ways to prepare this dish. The basic version of the Capercaillie Nest salad includes chicken fillet, fried potatoes, and fresh cucumber to add juiciness. For variety, the chicken can be replaced with bacon, or you can simply add pickled or fried mushrooms, sauerkraut or fresh cabbage to the above ingredients, as shown in the following recipe.

Capercaillie's nest salad with cabbage

The Wood Grouse's Nest salad with cabbage is fundamentally different in taste from the previous recipe, which turns out to be very tender and has an unusual aftertaste. The dish becomes more original and the appetizer takes on a different, fresher look.

Product composition: potatoes – 500g; fresh white cabbage – 200-300 g; carrots – 100 g; chicken egg – 2 pcs.; hard cheese – 100 g; vegetable oil – 100 ml; mayonnaise – 3-4 tbsp. spoons; dill - half a bunch, salt and spicy spices - to taste.

How to cook:

Grate the potatoes into thin strips and fry in hot oil until light golden brown. Peel the carrots and boil until tender, cut into strips or chop in the same way as potatoes. Separate the cabbage leaves from the head and chop them into strips with a kitchen knife, as finely as possible. Peel hard-boiled eggs and separate the whites from the yolks. Do not chop the whites coarsely, but chop the yolks separately. Combine fried potatoes, boiled carrots, fresh cabbage, egg whites in 2 tablespoons of mayonnaise, add salt and spicy spices. Collect the mass into a mound and round. Form a small bird's nest in the center of the salad. Separately, combine chopped yolk, grated cheese, chopped herbs with the rest of the mayonnaise and roll into several balls. Sprinkle a little dill on top of the salad and place the formed cheese eggs in the nest.

From the classic version Capercaillie's Nest salad with cabbage differs in that when preparing this snack you should use spicy hot ingredients. Fresh cabbage is used to give the dish a crunchy flavor and make the salad distinctively tender and lighter.

Wash the chicken meat, add water and place on the fire. Cook in salted water until done. Then cool the meat. Boil the eggs hard and cool. Peel the potatoes, wash them and grate them using a Korean carrot grater. Then rinse the grated potatoes well in several waters, dry and deep-fry until golden brown for three minutes. Place the finished potatoes on a paper towel to remove excess oil. To prepare these potatoes, I used this recipe. Cut the pickled cucumbers into strips and place in a bowl. Cut the onion into small cubes and add to the pickled cucumbers.

Peel the eggs and separate them into yolks and whites. Grate the whites on a medium grater and add to the salad with cucumbers and onions.

Cut the cooled meat into cubes and add to the salad.

Season the salad with salt and mayonnaise, mix well.

Place the yolks in a bowl.

Add a little mayonnaise and a sprig of finely chopped dill to the yolks.

Mash the yolks with a fork and mix thoroughly to form a plastic mass. Roll the resulting egg mass into small balls. I got 5 pieces.

Place the salad in a heap on a suitable dish, making a small depression in the form of a nest in the center.

Top the salad with prepared potatoes.

Place sprigs of dill in the center where we made a depression. Place the eggs that we rolled from the egg mass on top of the dill.

Serve the delicious Wood Grouse's Nest salad with chicken immediately after cooking, so that the potato straws on top do not soften.

Bon appetit!