Spring layered salad with chicken and mushrooms
8 servings
30 minutes
Spring layered salad with chicken and mushrooms is a bright and light dish perfect for warm days. Inspired by Russian culinary traditions, this salad combines the tenderness of chicken fillet, the earthy aroma of mushrooms, and the freshness of greens. The layered structure allows each ingredient to shine, creating a rich flavor and appetizing appearance. Potatoes and carrots add softness to the salad while eggs contribute nutrition. Mayonnaise highlights the harmony of flavors, binding the layers together. This salad is great for both family dinners and festive tables.
1
Put potatoes, carrots, and eggs to boil.
- Potato: 3 pieces
- Carrot: 2 pieces
- Chicken egg: 3 pieces
2
Boil and sauté the mushrooms.
- Button mushrooms: 200 g
3
Chop the potatoes finely, place them on a plate, salt them, and spread with mayonnaise.
- Potato: 3 pieces
- Salt: to taste
- Mayonnaise: to taste
4
Chop the mushrooms finely and place them on top of the potatoes. Spread with mayonnaise.
- Button mushrooms: 200 g
- Mayonnaise: to taste
5
Grate the carrot on a fine grater and place it on the mushrooms. Spread with mayonnaise.
- Carrot: 2 pieces
- Mayonnaise: to taste
6
Finely chop the fillet (already cooked). Place it on the mushrooms, salt it, and spread mayonnaise on top.
- Chicken breast fillet: 300 g
- Salt: to taste
- Mayonnaise: to taste
7
Chop the eggs finely and place them on the chicken fillet.
- Chicken egg: 3 pieces
8
Chop the greens finely and garnish the salad.
- Fresh herbs: 1 bunch
