Layered chicken and mushroom salad
Description
The recipe won't take much time. You can store the layered chicken and mushroom salad in the refrigerator for up to three days. Before adding mushrooms to the salad, they must be processed—boiled and fried (do not boil the button mushrooms, just fry them). Serve at the table.
Instructions
- 1
Step 1
1. Hard boil the eggs. Wash the mushrooms (the easiest option is to use button mushrooms) and dry them on a paper towel. Boil the chicken breast in salted water for about 20 minutes, then cool it in the same water.
- 2
Step 2
2. Slice the mushrooms into thin pieces. Place them in a hot pan with vegetable oil.
- 3
Step 3
3. Sauté the mushrooms and season with salt and pepper to taste. Cook the mushrooms over high heat for 7-8 minutes (until the liquid has evaporated).
- 4
Step 4
4. Peel the boiled eggs and separate the whites from the yolks.
- 5
Step 5
5. Grate the egg whites on a fine grater and add to the cooled mushrooms. Mix well.
- 6
Step 6
6. Place the eggs with mushrooms in a serving plate in a layer.
- 7
Step 7
7. Cut the boiled chicken into small cubes.
- 8
Step 8
8. Mash the yolk with a fork into a paste.
- 9
Step 9
9. Mix the chopped chicken with the yolk.
- 10
Step 10
10. Add mayonnaise to the yolk and chicken, mix thoroughly.
- 11
Step 11
11. Place a layer of the chicken and yolk mixture over the layer of eggs with mushrooms.
- 12
Step 12
12. Level the layer.
- 13
Step 13
13. Sprinkle the ready layered salad with chicken and mushrooms with grated cheese.