Chicken, Mushroom & Cheese Layered Salad

Layered, very tasty, simple and easy to make! The combination of chicken, mushrooms and cheese is always a win-win, and boiled potatoes add satiety. Decorate the salad with a pastry ring, then it will turn out even more beautiful!
cook time: 1h 30 min
Liam Carson
Chicken, Mushroom & Cheese Layered Salad

Nutrition Facts (per serving)

190
Calories
14g
Fat
7g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Eggs 2 pc
Potato 3 pc
Hard cheese 100 g
Vegetable oil (for frying) 2 tbsp
Champignon 200 g
Mayonnaise 150 g
Greenery to taste
Marinated mushrooms (For decoration) pc
Chicken fillet 280 g

Recipe instructions

Step 1

Step 1
Prepare all ingredients. Take medium potato tubers, fresh champignons can be replaced with pickled ones, take eggs of category C1 or C0, use hard cheese: Russian, Poshekhonsky and similar types of cheeses. Also, to prepare the salad you will need a pastry ring with a diameter of 16 cm. Boil the chicken fillet, chicken eggs and jacket potatoes in advance, then cool the products.

Step 2

Step 2
Peel the cooled potatoes and grate them on a coarse grater. Place the pastry ring on a dish and place grated potatoes on a coarse grater as the first layer inside the ring, smooth it out and lightly grease it with mayonnaise.

Step 3

Step 3
Rinse the champignons under running water to remove sand and other contaminants; if desired, remove the so-called “skirt” for greater aesthetics. Cut the champignons into slices and lightly fry in a preheated frying pan, adding a little vegetable oil. Place the fried mushrooms in a second layer, smooth and coat with mayonnaise again.

Step 4

Step 4
Clean the boiled chicken fillet from films and fat. Cut the cleaned fillet into small cubes and place in a third layer, smooth again and brush with mayonnaise.

Step 5

Step 5
Peel the chicken eggs and grate them on a coarse grater, this will be the fourth layer, also distribute it evenly throughout the salad and brush with mayonnaise.

Step 6

Step 6
Grate the cheese on a fine grater and place in the last layer. Place the finished salad in the refrigerator for 1 hour, this will make it easier to remove the pastry ring without damaging the sides of the salad.

Step 7

Step 7
Before serving, decorate the finished salad to your liking. I decorated with greens and mushrooms. To prevent pickled mushrooms from falling, place them on toothpicks and insert them into the salad, creating a small clearing.

Additional rubrics

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