Salad with chicken, mushrooms, and walnuts
Description
Perfect for everyday meals. I used chicken thighs for this salad—they're juicier and tastier—but you can also use chicken breast. I used button mushrooms, but other seasonal mushrooms will work as well. You can use any cheese, but preferably not too soft, so it can be easily grated. If you enjoy simple and hearty recipes, be sure to save this one! You can assemble the salad in a cooking ring, as I did, or simply pile it on a plate. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients for making the salad.
- 2
Step 2
Boil chicken thighs in salted water until cooked. Let cool.
- 3
Step 3
Slice the mushrooms into thin planks and sauté in vegetable oil for a couple of minutes.
- 4
Step 4
Add finely chopped onion and garlic pressed through a garlic press to the mushrooms, and cook until the vegetables are done. Season with salt and pepper. Let the vegetables cool down.
- 5
Step 5
Boil the chicken eggs hard, then cool them. Grate the cheese on a grater. Cut the eggs into small pieces.
- 6
Step 6
Remove the bones and skin from boiled chicken thighs. Cut the meat into small pieces.
- 7
Step 7
Place a cooking ring on a plate. Put sliced chicken as the first layer and spread a small amount of mayonnaise on top.
- 8
Step 8
The next layer — sautéed mushrooms with onions. This layer does not need to be coated with mayonnaise.
- 9
Step 9
Place the grated cheese and spread mayonnaise on top.
- 10
Step 10
Then a layer of sliced eggs. Spread with mayonnaise.
- 11
Step 11
The final layer is finely chopped walnuts. Place the salad with the ring into the refrigerator for a couple of hours to set.
- 12
Step 12
Remove the salad, carefully take off the ring, and serve the salad.