Layered salad with chicken and mushrooms
6 servings
40 minutes
Layered salad with chicken and mushrooms is a delicate and hearty dish that delights with its harmonious blend of flavors. Its roots trace back to European cuisine, where multi-layered appetizers are popular. Tender boiled chicken fillet combines with aromatic mushrooms sautéed with onions, creating a deep and rich taste. Fresh cucumber adds lightness, while grated cheese provides softness and creaminess. The finishing touch is a delicate layer of egg whites and yolks that gives the dish an appetizing appearance. This salad is perfect for festive tables – its flavor unfolds after soaking, and its elegant look makes it a decoration for the holiday table. Easy to prepare but surprises with its rich taste!
1
Boil the chicken fillet (salt it), cut into cubes, and layer it on a plate.
- Chicken breast: 300 g
2
Finely chop the onion and fry it in vegetable oil.
- Onion: 1 head
- Vegetable oil: 3 tablespoons
3
Chop the mushrooms into cubes, add to the onion, and sauté. Layer the mixture on the chicken.
- Fresh button mushrooms: 200 g
4
Cut the cucumber into cubes and layer it.
- Cucumbers: 200 g
5
Grate the cheese on a coarse grater, layer it, and spread with mayonnaise.
- Cheese: 200 g
- Mayonnaise: 3 tablespoons
6
Separate the eggs into whites and yolks. Grate the whites on a coarse grater and layer them. Grate the yolk on a fine grater on top.
- Chicken egg: 3 pieces
7
Let the salad soak for 1 hour, it's ready to eat!
