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Salad mushrooms chicken eggs cheese

Salad with mushrooms, chicken, eggs, and cheese

Delicate, airy, layered — perfect for a celebration! This salad with mushrooms, chicken, eggs, and cheese comes together in a snap. It's a winning combination — the fewest ingredients for the most flavor. Feel free to add other ingredients if you like.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

300

Champignons

200

Hard cheese

100

Eggs

Sunflower oil

Mayonnaise

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 15 g

Fats 48 % 15 g

Carbohydrates 3 % 1 g

196 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

How do you make a salad with mushrooms and chicken? Measure out the ingredients. Boil the chicken until tender. Hard-boil the eggs, then cool and peel them. Clean the mushrooms and wipe them with a damp cloth. Choose any cheese you like.
Step 2:

Shred the boiled chicken fillet into strands. Separate the egg whites from the yolks and grate each separately on the medium side of a grater. Grate the cheese on the medium side as well.
Step 3:

Slice the champignons and fry them in a skillet in sunflower oil until done. Stir them with a spatula or spoon as they cook. Season with salt and pepper, then let them cool.
Step 4:

Take a flat plate of a suitable size. Build the salad in layers, spreading each one with mayonnaise. I use a heart-shaped salad ring for this. The first layer is the chicken fillet, topped with a crosshatch of mayonnaise.
Step 5:

Lay the champignons over the chicken and spread them with mayonnaise.
Step 6:

Add the egg whites over the mushrooms, then more mayonnaise.
Step 7:

Sprinkle on the grated cheese, then more mayonnaise.
Step 8:

Finish with a layer of egg yolks. This one doesn't need anything sprinkled on top.
Step 9:

Chill the finished salad for 1–2 hours without removing the ring. If it's tall enough, stretch plastic wrap over the top so the yolks don't dry out while it chills. Lift off the ring before serving. Garnish the edges with chopped parsley.

I had some thawed porcini mushrooms left from a previous salad, so I added them to the champignons. You can really use any mushrooms in this salad, not just champignons.
It's better to make the mayonnaise yourself — it'll taste better and be healthier. Look here for some good homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, either on their own or mixed with mayonnaise in whatever proportion you like — that'll cut down the calories.
My husband loves to eat well. The best gift for him is some new, interesting dish. So year after year I make different heart-shaped salads — one big one or several individual ones. Here's one of the recipes I think turned out especially well.