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Classic chicken and mushroom salad

Classic Chicken and Mushroom Salad

Delicious, made from simple ingredients, and bright enough for a party! This classic chicken and mushroom salad looks elegant on any table. It's built in alternating layers of ingredients that play off one another beautifully, and you can swap or add to the mix to suit your taste.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken breast

300

Pickled mushrooms

200

Onion

Eggs

Potatoes

Carrots

Vinegar (5%)

Hard cheese

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 40 % 10 g

Carbohydrates 28 % 7 g

145 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a classic chicken and mushroom salad? Start by gathering all your ingredients. Scrub the potatoes and carrots clean under running water, then boil them in their skins for 20–25 minutes, until tender. Drain off the hot water and set them aside to cool. Meanwhile, boil the chicken in simmering water for 30 minutes and the eggs for 7–8 minutes. Let everything cool completely.
Step 2:

Peel and finely chop the onion. Cover it with a mix of equal parts vinegar and water and let it quick-pickle for a few minutes — this takes away the raw bite. Peel the potatoes and carrots; the cooked skins slip off easily when scraped with a sharp knife.
Step 3:

You can make this salad in layers or simply toss all the chopped ingredients together. I build mine in layers using a ring mold set right on the serving plate. For the first layer, add the boiled chicken cut into pieces. Spread this layer — and every layer after it — with mayonnaise.
Step 4:

You can use either pickled or brined mushrooms here. I go with pickled button mushrooms. Chop them and add them as the next layer.
Step 5:

Add a layer of the pickled onion over the mushrooms.
Step 6:

Next, add the boiled potato, grated on the large holes of a box grater. Press the layer down gently with your hand or a spoon to pack it in.
Step 7:

Grate the boiled carrot on the large holes as well.
Step 8:

Peel the eggs and grate them.
Step 9:

For the final layer, top with grated cheese. Carefully lift off the ring mold and refrigerate the salad for about half an hour to let the flavors meld.
Step 10:

Garnish however you like just before serving. Enjoy!

Root vegetables clean up best with a brush or stiff sponge under running water.
Feel free to swap the chicken for turkey or any other meat you like — just keep in mind the cooking time and calorie count will change.
To keep your eyes from stinging while chopping onion, rinse both the onion and the knife in cold water. And to keep the cutting board from holding onto that oniony smell, rub it with a cut lemon before you start.