Chicken, Mushroom, and Potato Layered Salad

Layered in layers, from familiar products. Simple and affordable! If you like this combination of ingredients, then you will definitely like this layered salad with chicken, mushrooms and potatoes. You can replace fried mushrooms with canned ones, change the sequence of layers. But one thing will remain unchanged — it will be delicious!
cook time: 1h 20 min
Nora Vaughn
Chicken, Mushroom, and Potato Layered Salad

Nutrition Facts (per serving)

161
Calories
12g
Fat
6g
Carbs
7g
Protein

Ingredients (7 portions)

Basic:

Salt to taste
Eggs 2 pc
Potato (average) 2 pc
Hard cheese 100 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Mushrooms (Champignon) 350 g
Mayonnaise (or to taste) 80 g
Chicken 220 g

Recipe instructions

Step 1

Step 1
How to make a salad with chicken, mushrooms and potatoes? Prepare the necessary ingredients. You can take any part of the chicken, I used chicken fillet. Take odorless vegetable oil.

Step 2

Step 2
If you use fresh champignons, first rinse them with water and dry them. Cut the champignons into medium cubes. If the mushrooms are wild, they must first be boiled. You can also take pickled mushrooms.

Step 3

Step 3
Cut the pre-peeled onions into small cubes.

Step 4

Step 4
Heat vegetable oil in a wide frying pan. Fry the mushrooms and onions over moderate heat until tender. At the same time, stir the mushrooms periodically so that they fry evenly. Towards the end of cooking, salt the mushrooms and stir.

Step 5

Step 5
Boil the chicken in boiling salted water until cooked. To keep the meat juicy, be sure to place it in already boiling water, not cold water. Remove the finished chicken from the broth and let cool.

Step 6

Step 6
Wash root vegetables with a brush or stiff sponge under running water. Cook vegetables over moderate heat. How to check the readiness of vegetables? Pierce the vegetables with a knife. If they are soft, they are ready. Remove vegetables from water and cool.

Step 7

Step 7
Wash the eggs, add water and bring to a boil. Cook the eggs over medium heat for 7-8 minutes from the moment they boil, drain the water. Pour cold water over hard-boiled eggs to cool them down and remove the shell better.

Step 8

Step 8
Peel the potatoes and carrots and chop them on a coarse grater.

Step 9

Step 9
Cut the chicken into small cubes.

Step 10

Step 10
Peel the eggs and grate them on a coarse grater.

Step 11

Step 11
Place a cooking ring (d=16-18 cm) on a flat plate. Place the potatoes in the first layer and smooth them out. Salt the potatoes, but only a little, since the salad is dressed with mayonnaise.

Step 12

Step 12
Apply mayonnaise to the potato layer.

Step 13

Step 13
Place the next layer of fried mushrooms. They do not need to be lubricated.

Step 14

Step 14
Then spread the shredded chicken evenly.

Step 15

Step 15
On top is mayonnaise.

Step 16

Step 16
Next — grated carrots and mayonnaise.

Step 17

Step 17
Place grated eggs and mayonnaise on the carrot layer.

Step 18

Step 18
Grind the cheese on a coarse grater.

Step 19

Step 19
Finish the salad with grated cheese, scattering it evenly on top. Cover the finished salad with cling film and refrigerate for 1 hour.

Step 20

Step 20
Remove the cooking ring. Salad with chicken, mushrooms and potatoes is ready! You can decorate it on top before serving. Bon appetit!

Additional rubrics

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