Layered Salad with Chicken, Mushrooms, and Potatoes
Stacked in layers, made from everyday ingredients — simple and affordable! If you love this combination, you'll definitely enjoy this layered salad with chicken, mushrooms, and potatoes. You can swap the fried mushrooms for canned ones or change the order of the layers — but one thing stays the same: it'll be delicious!
Cooking method
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Step 1:
How do you make salad with chicken, mushrooms, and potatoes? Get the ingredients ready. You can use any part of the chicken; I'm using chicken breast. Use odorless vegetable oil.
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Step 2:
If you're using fresh champignons, rinse them first and pat them dry. Cut the champignons into medium cubes. If your mushrooms are wild, boil them first. You can also use marinated mushrooms.
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Step 3:
Peel the onion and dice it small.
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Step 4:
Heat the vegetable oil in a wide skillet. Fry the mushrooms and onion over moderate heat until done, stirring now and then so they brown evenly. Near the end, salt the mushrooms and stir.
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Step 5:
Boil the chicken in boiling salted water until done. To keep the meat juicy, always add it to already-boiling water, not cold. Take the cooked chicken out of the broth and let it cool.
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Step 6:
Scrub the root vegetables with a brush or stiff sponge under running water. Cook them over moderate heat. How do you check if they're done? Pierce them with a knife; if they're soft, they're ready. Take them out of the water and cool.
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Step 7:
Wash the eggs, cover with water, and bring to a boil. Cook over medium heat for 7–8 minutes from the boil, then drain. Cover the hard-boiled eggs with cold water so they cool and peel more easily.
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Step 8:
Peel the potatoes and carrots and grate them on the coarse side.
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Step 9:
Cut the chicken into small cubes.
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Step 10:
Peel the eggs and grate them on the coarse side.
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Step 11:
Set a cooking ring (6.5–7 inches / 16–18 cm) on a flat plate. Spread the potatoes as the first layer and smooth them out. Salt the potatoes lightly, since the salad is dressed with mayonnaise.
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Step 12:
Spread mayonnaise over the potato layer.
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Step 13:
Add the fried mushrooms as the next layer. They don't need mayonnaise.
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Step 14:
Then spread the chopped chicken evenly.
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Step 15:
Top with mayonnaise.
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Step 16:
Next, grated carrot and mayonnaise.
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Step 17:
On the carrot layer, add the grated egg and more mayonnaise.
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Step 18:
Grate the cheese on the coarse side.
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Step 19:
Finish the salad with grated cheese, spread evenly on top. Cover the finished salad with plastic wrap and refrigerate for 1 hour.
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Step 20:
Lift off the cooking ring. The salad with chicken, mushrooms, and potatoes is ready! You can decorate the top before serving. Enjoy!
- All the cooked ingredients should be fully cooled when you assemble the salad.
- You can use frozen mushrooms instead of fresh. Thaw them however is convenient (in the microwave on the right setting, say — check your appliance's manual) and drain the liquid.
- Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a pan, or on the grill, make sure you use a high-smoke-point oil. The most common ones: refined sunflower, olive, and grapeseed.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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