Cauliflower - 470 g
Chicken fillet - 320g
Canned corn - 1 jar (300 g)
Hard cheese - 100 g
Garlic - 1 clove (2 gr)
Mayonnaise - 120-150 g (to taste)
Fresh dill - 20 g
Salt - to taste
Ground black pepper - to taste
Drain the liquid from the canned corn.
Instead of boiled chicken fillet in the salad you can add smoked chicken.
Boil 1-1,5 l of water, add 2 generous pinches of salt. Put the chicken fillets in the boiling water and cook after boiling again on low heat for 2 minutes. Turn off the heat, cover the container with a lid and leave the fillet in the cooling water for another 30 minutes. Then put the fillets on a plate and cool.
Separate the cauliflower into large florets.
Boil 1.5 liters of water. Bring the water to the boil, season with salt, add the cabbage florets and boil for 4 minutes from the boiling point (until tender). The cabbage florets should be soft, but should retain their shape. If necessary, cut large florets into bite-sized pieces. Place the cauliflower in a salad bowl.Add the canned corn.
Cut the chicken fillet into large pieces and add to the salad as well.
Finely chop the dill. Grate the cheese on a coarse grater. Peel and crush the garlic clove. Add the dill, cheese and garlic to the rest of the salad components.
Dress the salad with mayonnaise.
Taste and mix everything well. Taste and season with salt and black pepper.
Salad with chicken, cauliflower and corn and cheese is ready. If desired, decorate each portion of salad with a pinch of greenery and serve.