Matryoshka salad with Korean carrots

1. Boil the chicken breasts until tender, let them cool completely.
2. Boil hard-boiled eggs, also cool them.
3. Peel the onion, cut into small cubes.
4. Heat a frying pan with vegetable oil poured into it, fry the onion until golden. Let it cool completely.
5. Cut the chicken breasts into small cubes (with a side of about 1 cm). Also cut the pickles.
6. Rub the eggs on a coarse grater, put one yolk aside.
7. Grate the smoked cheese on a coarse grater, setting aside one circle.
8. Take a flat dish of rectangular or oval shape. We will spread the salad with the outlines of the matryoshka in layers, not forgetting to smear each layer with mayonnaise.
9. Put Korean carrots in the first layer (three-quarters of the total amount), then chicken meat, fried onions on it (you don't need to smear it with mayonnaise), then pickles, corn on them, the next layer - eggs, the last layer put smoked cheese.
10. Grate a fresh cucumber (coarsely) into separate bowls, then leave the yolk on a fine grater. Cut the tomatoes into cubes.
11. We decorate the salad: from a circle of smoked cheese - a face, eyes - allspice, lips - a piece of tomato, other facial features can be made, for example, with the help of dill stalks, from chopped tomatoes - a handkerchief, a dress - a grated cucumber, an apron - the remaining Korean carrot. Sprinkle the sides of the salad with chopped dill.

The salad is ready! Cool it and serve it to the table.

Bon appetit!