Layered mushroom salad with chicken and potatoes
8 servings
120 minutes
Layered mushroom salad with chicken and potatoes is a true gastronomic masterpiece that harmoniously combines flavors and textures. The origins of this dish stem from the tradition of creating layered appetizers where each ingredient plays its role in the symphony of tastes. Canned mushrooms give the salad a delicate mushroom note, herbs add freshness, and chicken fillet provides juiciness and richness. Potatoes, carrots, and eggs create a soft and cozy base while mayonnaise adds a creamy structure. After steeping, the layers soak together into a whole, and flipping the salad when serving makes it visually striking. Perfect for festive tables, this salad surprises not only with its taste but also with its elegant presentation.
1
Take a round bowl and grease the bottom with vegetable oil.
2
Next, place the mushrooms cap-side down and sprinkle with chopped greens (I usually use green onions and dill, but you can use any greens you like). Spread a layer of mayonnaise on top.
- Canned mushrooms: 2 jars
- Fresh herbs: 1 bunch
- Mayonnaise: 300 g
3
Next, we lay out the diced chicken fillet and also spread a layer of mayonnaise.
- Chicken breast fillet: 500 g
- Mayonnaise: 300 g
4
Then comes grated boiled potatoes, topped with mayonnaise.
- Potato: 4 pieces
- Mayonnaise: 300 g
5
Then the egg, and again — mayonnaise.
- Chicken egg: 4 pieces
- Mayonnaise: 300 g
6
Grated boiled carrots complete our salad.
- Carrot: 4 pieces
7
We let the salad steep (I usually leave it overnight).
8
When serving, flip onto a flat plate.
