Chicken and mushroom salad
Description
You'll need familiar ingredients that pair well together and can be used in other dishes as well. Thanks to the layering, the presentation will look impressive. Overall, the recipe is quite simple. If you're interested, take a look.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil chicken breast fillet, potatoes, and eggs separately in salted water, then cool. Peel the carrots and onion. Wash the mushrooms and pat them dry with a paper towel.
- 2
Step 2
I will be assembling the salad using a 16 cm cooking ring. Alternatively, you can use the cut-off bottom from a plastic 5-liter bottle for this purpose. For the first layer of the salad, place grated potato (using a coarse grater) and mayonnaise.
- 3
Step 3
Second layer – chicken fillet cut into small cubes and mayonnaise.
- 4
Step 4
For the third layer, finely chop the onion and grate the carrot on a coarse grater. Sauté the vegetables in a small amount of vegetable oil and let cool. Place as the third layer of the salad. I do not add mayonnaise to this layer.
- 5
Step 5
Fourth layer – grated hard-boiled eggs and mayonnaise.
- 6
Step 6
For the fifth layer, sauté the sliced mushrooms, let them cool, and place them over the eggs. You can lightly spread mayonnaise to help the next final layer adhere well.
- 7
Step 7
As the final layer of the salad, place finely grated cheese and refrigerate the salad for 1.5–2 hours.
- 8
Step 8
Very tasty and filling!