Salad Favorite recipe with smoked chicken

Favorite salad is not the easiest to prepare, but its amazing taste and appearance are worth the effort. We start with the most difficult - the preparation of mushrooms. Champignons are washed under running water, dried and cut into small pieces. Heat a frying pan with vegetable oil and fry the mushrooms over medium heat until golden brown.

At the same time, we put the eggs to boil until hard-boiled (5-7 minutes from the moment of boiling). Immediately after the end of the process, we immerse them in ice water and leave them until the moment of cutting.

Stir occasionally with a spatula so that the mushrooms do not burn. Onions are cleaned, washed and dried with a paper towel. Cut into a small cube and send it to the mushrooms when they are half ready. Salt, pepper. Fry until the mushrooms and onions are fully cooked, turn off and wait for complete cooling. To speed up the process, we can transfer the mushrooms from the frying pan to a plate. If there was too much oil during the frying process, you can put the mushrooms and onions in a colander so that the excess fat drains onto the plate and does not get into the salad.

While the mushrooms are cooling down, let's do the smoked chicken. You can take any part - the ham will be fine. We separate the meat from the bone, remove the skin or not - according to personal taste. Cut the chicken into small cubes.

Peel the eggs from the shell, grate them on a fine grater and transfer them to a deep bowl. We also rub the processed cheese there. It is better to take a hard variety - it will be easier to rub it. Add mayonnaise and mix the melted cheese with the egg until smooth.

We put the mushrooms that have cooled down during this time on the bottom of the plate in which we will serve the salad. Spread half of the egg and melted cheese mixture on top, evenly distribute. This is followed by a layer of smoked chicken, on top of it the second part of the cheese with an egg.

Cut the tomato into thin half rings and spread it beautifully on the surface. We supplement the finished salad with finely chopped dill, give it time to brew for a couple of hours in the refrigerator and serve it to the table.

Bon appetit!