Chicken salad with eggs and mushrooms

3 servings

60 minutes

Chicken salad with eggs and mushrooms is a harmony of flavors and textures reflecting the traditions of Russian cuisine. Tender chicken fillet, juicy pickled cucumbers, spicy chanterelles, and soft boiled eggs create a rich and balanced taste. The mayonnaise dressing adds creamy tenderness to the salad, while salt and pepper enhance its rich aroma. The origins of such salads date back to the Soviet era when simple yet hearty dishes were the foundation of feasts. This salad is suitable for both everyday lunch and festive tables – it pairs wonderfully with toast or boiled potatoes. Its refreshing taste and pleasant tang make it an ideal option for summer dinners or cozy family evenings.

Energy value per serving

• Calories: 727.9
• Proteins: 52.6g
• Fats: 54.4g
• Carbohydrates: 3.7g

Ingredients

• Pickled honey mushrooms: 350 g
• Chicken fillet: 500 g
• Pickles: 250 g
• Chicken egg: 3 pc
• Mayonnaise: 200 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil chicken fillet and eggs, then chop finely.

   Required ingredients:

   • Chicken fillet: 500 g
   • Chicken egg: 3 pieces

2. Cut the cucumbers and mushrooms as well. Mix all the ingredients with mayonnaise, add salt and pepper.

   Required ingredients:

   • Pickles: 250 g
   • Pickled honey mushrooms: 350 g
   • Mayonnaise: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste