Christmas salad with chicken, eggs and vegetables

200 g chicken boiled

50 g red caviar

4 g gelatin

3 boiled eggs

2 pickles

2 medium potatoes boiled

2 medium carrots boiled

1 onions

ryazhenka

mayonnaise

salt

Vegetables and eggs clean, small cubes cut.

Gelatin for half an hour soak, then in a water bath to dissolve.

In 1:1 ratio to combine fermented baked milk and mayonnaise, add the mixture to gelatin.

Chicken and cut into cubes.

Combine vegetables, eggs and chicken, add half of the red eggs, and cooked the sauce, stir gently, put in a deep round shape, covered with cling film, to remove Christmas salad with chicken, eggs and vegetables in the cold at night.

Before serving Christmas buffet salad to turn on a flat dish, free from film, garnish with parsley and remaining eggs.