Salad with chicken, potatoes and eggs
6 servings
45 minutes
Chicken salad with potatoes and eggs is a hearty and impressive dish that combines the crispy texture of fried potatoes with the tenderness of chicken fillet and the spiciness of pickled mushrooms. Originating from American cuisine, it evokes cozy home-cooked meals by uniting classic ingredients in an original presentation. The salad is styled like a 'nest,' where the main elements—meat, cheese, greens, and eggs—create a harmony of flavors. A light garlic note adds zest while mayonnaise enriches the dish further. It is perfect for both festive tables and cozy family dinners, surprising not only with its taste but also with its original appearance.
1
Grate the potato on a grater for carrots or cut it into thin strips.
- Potato: 400 g
2
Heat a pan with vegetable oil and fry the potatoes.
- Vegetable oil: to taste
3
Boil chicken fillet and eggs.
- Chicken breast fillet: 250 g
- Chicken egg: 4 pieces
4
Cut the fillet into small pieces or shred it.
- Chicken breast fillet: 250 g
5
Chop the greens finely.
- Dill: to taste
- Parsley: to taste
6
Cut the pickled mushrooms into cubes.
- Canned mushrooms: 200 g
7
Separate the egg yolks from the whites; finely chop the whites and grate the yolks on a coarse grater.
- Chicken egg: 4 pieces
8
Grate the processed cheese on a medium grater.
- Processed cheese: 100 g
9
Pass the garlic cloves through a garlic press.
- Garlic: 4 cloves
10
Mix chicken, ham, mushrooms, egg whites, and garlic.
- Chicken breast fillet: 250 g
- Ham: 200 g
- Canned mushrooms: 200 g
- Chicken egg: 4 pieces
- Garlic: 4 cloves
11
Dress with mayonnaise and mix well.
- Mayonnaise: to taste
12
Line the salad bowl with lettuce leaves and place the filling in the center.
- Green salad leaves: to taste
13
Mix half of the chopped herbs with the egg yolk, grated cheese, and garlic.
- Dill: to taste
- Chicken egg: 4 pieces
- Processed cheese: 100 g
- Garlic: 4 cloves
14
Mix with mayonnaise, stir well, and refrigerate for 10 minutes.
- Mayonnaise: to taste
15
Sprinkle the remaining greens on top of the salad filling and smooth it out.
- Dill: to taste
16
Cover the filling with fried potatoes, resembling a nest.
- Potato: 400 g
17
Take the mixture out of the fridge, shape it into eggs, and place it in the center of the nest.
- Processed cheese: 100 g
- Chicken egg: 4 pieces
