Layered salad with chicken and mushrooms
Description
The recipe won't take much time. To find out, serve at the table.
Instructions
- 1
Step 1
Peel the onion and cut it into cubes. Heat vegetable oil in a frying pan. Sauté the onion in it. Wash and clean the mushrooms. Boil them in salted water (for about fifteen minutes), cool and slice. Add the mushrooms to the onion and sauté them as well.
- 2
Step 2
Remove the membranes from the chicken fillet and wash it. Bring water to a boil in a saucepan, add the fillet, and cook until done. Then cool the fillet and cut it into small cubes.
- 3
Step 3
Boil the eggs hard and cool them under running water. Then peel and grate on a coarse grater.
- 4
Step 4
Grate the hard cheese on a coarse grater. Peel the garlic and press it through a garlic press. Combine both ingredients and add mayonnaise. Mix thoroughly.
- 5
Step 5
Chop the walnuts in a mortar or blender into fine crumbs. Optionally, you can toast them beforehand to enhance the nutty flavor.
- 6
Step 6
Place the salad onto a serving plate using a cooking ring, layer by layer. The top layer should be the nuts. Refrigerate the salad to let it marinate.