Chicken and mushroom salad
Description
A simple dish to prepare. The combination of chicken and mushrooms is a fail-safe choice. The salad is hearty and delicious. All ingredients are layered. You can use marinated or fresh mushrooms, sautéed in a pan. The chicken can be boiled, fried, or baked; you can also try using smoked chicken. Serve chilled.
Instructions
- 1
Step 1
1. Boil the carrot until cooked, then grate it. In a separate pot, cook the eggs, let them cool, and grate them on a coarse grater.
- 2
Step 2
2. Place the prunes in a bowl, pour boiling water over them and set aside for 15 minutes, then drain the water and cut the prunes into small pieces.
- 3
Step 3
3. Boil the chicken meat (from thighs or drumsticks), let it cool, then cut into small pieces.
- 4
Step 4
4. Dice the onion. Peel and dice the mushrooms. Heat a frying pan with vegetable oil, add the onion first, then after 2-3 minutes add the mushrooms. Sauté until the mushrooms are cooked through, then season with salt and pepper to taste.
- 5
Step 5
5. Assemble the salad: first, the chicken meat, then the sautéed mushrooms, 150 grams of corn, prunes, carrots, chicken eggs, and the remaining corn. Spread each layer with mayonnaise.