Main Page
Fast and tasty
Chicken salad with mushrooms and walnuts

Layered Chicken Salad with Mushrooms and Walnuts

Layered, hearty, and delicious — made from everyday ingredients! Chicken salad with mushrooms and walnuts works for both a holiday table and an everyday meal. It satisfies hunger beautifully, looks great on the table, and is quite simple to make.

Natalia Tsybulskaya

Recipe author

Chicken salad with mushrooms and walnuts

Composition / ingredients

Servings:

Chicken fillet

200

Mayonnaise

Garlic

Eggs

Hard cheese

Button mushrooms

150

Onion

Vegetable oil

Walnuts

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 12 g

Fats 52 % 16 g

Carbohydrates 10 % 3 g

197 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make chicken salad with mushrooms and walnuts? Gather the ingredients. You can use any part of the chicken. My go-to mushrooms are button mushrooms, but you can use any other seasonal mushrooms, or even frozen ones, thawed first. Any cheese will do, but ideally not too soft a variety, so you can grate it.
Step 2:

Peel the onion and cut it into small cubes.
Step 3:

Heat the vegetable oil in a skillet. It can be any vegetable oil, from sunflower to olive, but ideally refined, since only refined oils should be used for high-heat cooking. Add the chopped onion to the skillet and fry it for about 5 minutes until golden.
Step 4:

Wash the mushrooms well and cut them into cubes.
Step 5:

Add the mushrooms to the skillet, salt them so they release their excess liquid, and fry for about 15 minutes until they're nicely browned. Then chill them well.
Step 6:

Mix the mayonnaise with minced garlic. I pressed mine through a garlic press, but you can chop it with a knife or grate it on a fine grater. I also strongly recommend using homemade mayonnaise — store-bought not only lacks any benefit but is even bad for you. You can certainly replace the mayonnaise with sour cream or plain yogurt.
Step 7:

This is a layered salad, so let's get right to assembling it. If you're using raw chicken, boil it in salted water for 20 minutes, then cool it and cut it into small pieces.
Step 8:

Mix the chopped chicken with 1 tbsp of the garlic mayonnaise.
Step 9:

Get out a dish to serve the salad on. Spread the chicken-and-mayonnaise mixture as the first layer.
Step 10:

Hard-boil the eggs (usually 8 minutes after the water boils), cool them in cold water, peel, and chop.
Step 11:

Spread a layer of egg over the chicken, then a little mayonnaise.
Step 12:

Now a layer of the fried mushrooms — spread it across the surface. A little more mayonnaise.
Step 13:

Grate the cheese and lay it over the mushrooms.
Step 14:

The finishing touch is the walnuts. Chop them coarsely and scatter them over the top of the salad. If you like, you can toast the nuts in a dry skillet first.
Step 15:

Let the salad sit for 30 minutes, then serve. Enjoy!

Every oil is good only up to a certain point — its smoke point, where it starts to burn and form toxic compounds, including carcinogens. For how to gauge the right frying temperature and pick the best oil for frying (and which to avoid altogether), see here.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mixed with mayonnaise in any proportion you like — this lowers the dish's calorie count.