Chicken salad with Korean carrots

Ingredients
 
Chicken fillet — to taste
Peking cabbage — to taste
Pickled cucumbers — to taste
Korean carrots — to taste
Canned red beans — to taste
Yellow cheese — to taste
Pickled pepperoni peppers — to taste
Dill — to taste
Parsley — to taste
Mayonnaise — to taste



Instructions
 
Add your favorite seasonings and bake chicken fillet in the oven.
Chop chicken meat, Peking cabbage, pickled cucumbers and pepperoni peppers.
Grate the cheese, chop dill and parsley.



Put a layer of chopped Peking cabbage on a plate.



Cover Peking cabbage with a thick zigzag layer of mayonnaise or fine mayonnaise mesh.



Put a layer of pickled cucumbers.



Put a layer of red canned beans.



Cover beans with a thick zigzag layer of mayonnaise or fine mayonnaise mesh.



Put a layer of chicken meat.



Put a layer of Korean carrots.



On top — pepperoni peppers.



Cover Korean carrots with a thick zigzag layer of mayonnaise or fine mayonnaise mesh.



Put a layer of grated cheese.



Finish the dish with a layer of chopped dill and parsley.