Salad with chicken and mushrooms

Even a salad made with the simplest ingredients can be both delicious and elegant. This layered classic salad—chicken with mushrooms, vegetables, and cheese—will grace your table and make a wonderful appetizer for a festive evening.

Step-by-step recipe

Step 1:

Boil chicken breast, potatoes and eggs.

Step 2:

Grate the carrots on a coarse grater.

Step 3:

Finely chop the onion and mushrooms into small pieces.

Step 4:

Heat vegetable oil in a frying pan and fry the onion.

Step 5:

Add carrots to the pan and fry with onions. Season with salt to taste.

Step 6:

Remove the cooked vegetables from the pan.

Step 7:

In the same pan, lightly salt and fry the mushrooms.

Step 8:

Cut the boiled chicken breast into small cubes.

Step 9:

Grate the potatoes, eggs, and cheese on a coarse grater. Set aside two grated yolks for garnish.

Step 10:

Lightly grease a baking ring with vegetable oil and place it on a plate.

Step 11:

Place the potatoes as the first layer, press lightly with a spoon, add salt and grease with mayonnaise.

Step 12:

Place the onion and carrots and compact them.

Step 13:

Place the eggs, add salt, smooth out and grease with mayonnaise.

Step 14:

Place the mushrooms, smooth them out and lightly grease with mayonnaise.

Step 15:

Sprinkle the mushrooms with cheese and soak it with mayonnaise.

Step 16:

Place the chicken and coat with mayonnaise.

Step 17:

Let the salad soak in the refrigerator.

Step 18:

Finely chop the herbs.

Step 19:

Remove the ring, place the yolks in the center of the salad, and decorate the edges with herbs.

Cooking tips

Try to choose the lightest colored mushrooms – this indicates their freshness.

Do not overcook the vegetables, fry them until soft, stirring.

Salt the layers lightly and to your taste, because the mayonnaise is already salty.

Cut the chicken fillet across the grain.