Winter Dream Chicken Salad

Finely dice the onion. Season with salt, sugar, and vinegar, pour boiling water over it, stir, and let cool completely. Drain the liquid thoroughly afterwards.

Boil the chicken breast in salted water with whole black peppercorns for about 30 minutes. Let it cool right in the broth to keep the meat juicy. Dice finely or shred by hand.

Boil the potatoes in their jackets until tender, let them cool, peel, and grate on a coarse grater.

Hard-boil the eggs. Separate the whites from the yolks. Grate the yolks on a coarse grater, and grate the whites separately.

Grate the pickles on a coarse grater or chop finely, then gently squeeze out the excess liquid.

Freeze the processed cheese beforehand for 20–30 minutes, then grate on a coarse grater.

Assemble the salad in layers: 1st layer – potatoes with a thin spread of mayo; 2nd layer – pickled onions; 3rd layer – pickles with a little mayo; 4th layer – chicken breast with mayo; 5th layer – yolks (optionally with a light touch of mayo); 6th layer – processed cheese; 7th layer – egg whites as the final touch.