Layered salad with chicken and almonds

Ingredients for 6 servings:

• 600 g chicken fillet(s)
• 200 g cheese, grated (Emmental or Gouda)
• 10 eggs, hard-boiled
• 700 g dark grapes, seedless
• 500 ml mayonnaise
• 200 g yogurt
• 200 g almonds, chopped, roasted
• some lettuce leaves or parsley for garnishing
• n. B. Salt
• curry powder
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

like in Ukraine, hearty but tasty

Wash the chicken fillet, halve it, salt it, and season it well with curry. Fry it in a pan with sunflower oil. Let it cool. Cut it into thin strips. Roast the almonds in a pan without fat. Let it cool. Finely chop the boiled eggs. Halve the grapes. Mix the mayonnaise and yogurt in a bowl. Fill a freezer bag with the mixture. Cut off a corner. Layer the ingredients as follows: chicken breast fillet strips – spread the mayonnaise (sparingly) with the freezer bag – sprinkle with almonds – sprinkle with grated cheese – more mayonnaise – almonds – boiled eggs – mayonnaise – almonds – halved grapes, and so on. Additional layers can be repeated depending on the quantity and previous consumption. However, the halved grapes should always be placed tightly as the last layer.