Mushroom Chicken Egg and Cheese Holiday Salad

Delicate, airy, flaky, perfect for the holidays! A salad with mushrooms, chicken, eggs and cheese is prepared in one, two, three times. This is the most advantageous combination of products — their minimum quantity with maximum taste. You can add other ingredients to the salad as desired.
cook time: 1h
Caleb Huxley
Mushroom Chicken Egg and Cheese Holiday Salad

Nutrition Facts (per serving)

196
Calories
15g
Fat
1g
Carbs
15g
Protein

Ingredients (4 portions)

Basic:

Eggs 2 pc
Hard cheese 100 g
Champignon 200 g
Mayonnaise 80 g
Chicken fillet 300 g
Sunflower oil 1 tbsp

Decoration:

Parsley to taste

Recipe instructions

Step 1

Step 1
How to make a salad with mushrooms and chicken? Measure out the ingredients you need. Boil the chicken until done. Hard-boil the eggs, cool and peel them. Clean the mushrooms and wipe with a damp cloth. You can choose cheese according to your taste.

Step 2

Step 2
Separate the boiled chicken fillet into fibers. Separate the whites from the yolks of the eggs and grate them separately on a medium grater. Also grate the cheese on a medium grater.

Step 3

Step 3
Cut the champignons into slices and fry in a frying pan in sunflower oil until cooked. When frying, stir the mushrooms with a spatula or spoon. Salt and pepper the mushrooms, then cool.

Step 4

Step 4
Take a flat dish of suitable size. Lay the salad in layers, coating each with mayonnaise. For this I use a heart-shaped lettuce ring. The first layer is chicken fillet + mayonnaise mesh.

Step 5

Step 5
Place champignons on top of the fillet and coat them with mayonnaise.

Step 6

Step 6
Place egg whites + mayonnaise on mushrooms.

Step 7

Step 7
Sprinkle with grated cheese + mayonnaise.

Step 8

Step 8
And finish the layers with a layer of egg yolks. There is no need to sprinkle it with anything.

Step 9

Step 9
Place the finished salad in the refrigerator for 1-2 hours without removing the rings. If its height allows, stretch cling film over the top to prevent the yolks from scorching while the salad cools. Remove the ring before serving. Garnish the edges of the salad with chopped parsley.

Additional rubrics

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