Chicken and mushroom salad
Description
Minimum effort — excellent result. This salad contains no special ingredients, but for some reason it really "got to me." I prepare it in layers and always let it sit before serving. You can use any mushrooms; I used button mushrooms. For the salad, I sauté the mushrooms and boil the chicken. I make the salad with plenty of mayonnaise to make it juicy. It can be served right away.
Instructions
- 1
Step 1
1. I boil the chicken, then transfer it to a plate and let it cool. I boil the potatoes in their skins, then let them cool and peel them. I boil the eggs until done, then peel them.
- 2
Step 2
2. I wash and clean the mushrooms, then cut them into small pieces.
- 3
Step 3
3. Heat a pan with vegetable oil, add the mushrooms, season with a little salt and pepper, and fry until cooked.
- 4
Step 4
4. I shred the cooled chicken meat into fibers or cut it with a knife.
- 5
Step 5
5. I have a special attachment for slicing potatoes, but you can also use a regular knife.
- 6
Step 6
6. Place the fried and cooled mushrooms on the bottom of the mold.
- 7
Step 7
7. Brush the mushrooms with a thin layer of mayonnaise, then place half of the chicken meat on top.
- 8
Step 8
8. I spread a little mayonnaise again, layer half of the chopped potatoes, and spread mayonnaise over it.
- 9
Step 9
9. Place a layer of the remaining chicken meat on top of the potatoes and spread mayonnaise over everything.
- 10
Step 10
10. Then another layer of potatoes, season to taste with salt and spread with mayonnaise.
- 11
Step 11
11. Slice the eggs into thin rounds and place them as the top layer. Add grated cheese (using a coarse grater), then season with salt and pepper. Let the salad marinate for at least 1 hour.