Layered chicken salad with honey mushrooms
6 servings
60 minutes
Layered chicken salad with mushrooms is a true decoration of the Russian feast, infused with the traditions of home comfort. Its history goes deep into family recipes when hostesses sought ways to create a hearty and harmonious dish from simple ingredients. Tender boiled chicken fillet combines with tangy pickled mushrooms, adding pleasant texture and a slight acidity. Golden fried onions and sweet carrots give the salad softness and richness of flavor, while layers soaked in mayonnaise make it juicy and appetizing. In the end — airy eggs complete the flavor ensemble. This salad will be a great addition to the festive table and pairs perfectly with meat dishes, creating an atmosphere of warmth and hospitality.
1
Boil the chicken, cool it, and cut it into strips. Cut the mushrooms into strips. Boil the carrots, cool them, and grate them coarsely. Boil the eggs, cool them, and cut them into strips. Fry the onion in sunflower oil until golden.
- Chicken fillet: 500 g
- Pickled honey mushrooms: 2 jars
- Onion: 1 piece
- Carrot: 2 pieces
- Chicken egg: 4 pieces
- Mayonnaise: 200 g
2
Layering: chicken, mushrooms, onion, carrot, mayonnaise, eggs. It's better to make in 2-3 layers.
- Chicken fillet: 500 g
- Pickled honey mushrooms: 2 jars
- Onion: 1 piece
- Carrot: 2 pieces
- Mayonnaise: 200 g
- Chicken egg: 4 pieces