Angi's Summer Layered Salad

Ingredients for 6 servings:

• 1 small jar of celery salad
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 cucumber(s)
• 1 corn cob
• 400 g chicken strips
• 1 bunch of spring onions, finely chopped
• 200 g Emmental cheese
• 1 bunch of radishes
• 250 g cocktail tomatoes
• 1 small iceberg lettuce
• 6 eggs
• 1 jar Miracle Whip
• 2 cups sour cream
• 3 tbsp balsamic vinegar, lighter
• salt and pepper
• Oil for frying
• Butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

to prepare well

Boil the eggs for 10 minutes, then rinse in cold water. Season the chicken strips with salt and pepper and fry them well in a little oil along with the finely chopped spring onions. Cut the corn off the cobs and fry them in a pan with a little butter; the corn kernels can take on some color. In the meantime, cut all the other ingredients into 1 cm cubes, the radishes into thin slices, and the iceberg lettuce into strips. Then prepare the marinade. Whisk together the Miracle Whip, the 2 cups of sour cream, and the vinegar, then season with sugar, salt, and pepper. Once the fried ingredients and eggs have cooled completely, you can begin layering the corn. It’s best to use a large glass bowl and layer it as follows: celery salad, red and yellow bell peppers, cucumber, roasted corn, chicken with spring onions. Spread some of the marinade evenly over the salad. Continue with Emmental cheese, radishes, cocktail tomatoes, iceberg lettuce. Then pour the remaining marinade over the salad. Finally, halve the eggs and place them on top of the marinade. Season with freshly ground pepper and salt. Now let the salad rest in the refrigerator for at least 4 hours—preferably overnight.