Layered salad with canned mushrooms and chicken
4 servings
40 minutes
Layered salad with canned mushrooms and chicken is a refined dish of European cuisine, perfect for a festive table. Its history traces back to traditional layered salads popular for their harmonious combination of flavors and textures. In this version, marinated mushrooms create a savory base, tender chicken fillet adds heartiness, while potatoes and eggs complement the composition with softness. Lemon mayonnaise binds the ingredients together, enriching their taste. The salad is infused before serving, allowing its layers to reveal their shades and aromas, creating an amazing gastronomic pleasure. It is best served chilled to achieve the perfect balance of flavors.
1
We grease the bottom and sides of a deep dish with vegetable oil.
2
Place the marinated champignons at the bottom of the dish, caps down, tightly next to each other.
- Canned mushrooms: 300 g
3
Sprinkle the mushrooms with finely chopped greens and apply a fine mayonnaise grid.
- Fresh herbs: to taste
- Lemon mayonnaise: to taste
4
Spread the finely chopped boiled chicken and apply a mayonnaise grid.
- Chicken breast fillet: 300 g
- Lemon mayonnaise: to taste
5
We place grated eggs on a coarse grater and apply a mayonnaise grid.
- Chicken egg: 2 pieces
- Lemon mayonnaise: to taste
6
You can add another layer of fried mushrooms.
- Button mushrooms: 200 g
7
The next layer is boiled potatoes, we apply a mayonnaise grid.
- Potato: 3 pieces
- Lemon mayonnaise: to taste
8
If desired, you can sweeten the CANNED (NOT PICKLED!!!) cucumbers.
- Marinated cucumbers: 1 piece
9
Place in the fridge to soak. 2 hours before guests arrive, take it out of the fridge and let it continue soaking at room temperature. The dish is ready!