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Old Miller salad with mushrooms and chicken

Old Miller Layered Salad with Mushrooms and Chicken

A hearty, delicious salad so good it'll knock your socks off! It's rich and filling — perfect for both holidays and everyday meals. Everyone always goes back for seconds. Mushrooms, cheese, potatoes, and the rest seem made for each other. Give it a try and you'll see for yourself!

mom of sweet tooth

Recipe author

Old Miller salad with mushrooms and chicken

Composition / ingredients

Servings:

Mushrooms (other mushrooms work too)

400

Chicken breast (weight of cooked meat)

250

Eggs

Onion (large)

Potatoes

Carrots (medium)

Hard cheese

300

Pickles (large, or 3-4 small)

Mayonnaise (can sub sour cream or plain yogurt)

1.5

Fresh herbs (for garnish)

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 52 % 14 g

Carbohydrates 19 % 5 g

173 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here are the ingredients for the Old Miller salad. Boil and cool the potatoes, carrots, eggs, and chicken breast ahead of time. Peel the eggs. Clean the mushrooms and wash them well.
Step 2:

Coarsely chop the onion and mushrooms.
Step 3:

In a hot, dry skillet, cook the mushrooms, stirring, until their liquid cooks off. Then transfer them to a bowl.
Step 4:

In the same pan, sauté the onion until partly cooked.
Step 5:

Add the mushrooms back to the onion and cook until done, then season with salt and pepper. Let cool.
Step 6:

Grate the carrots and potatoes on the coarse side of a box grater. Set a little grated carrot aside for garnish.
Step 7:

Cut the pickles into thin matchsticks, squeeze out the excess liquid, and drain. Cut the chicken into strips.
Step 8:

Grate the cheese on the coarse side of a box grater and finely chop the eggs. Set aside a piece of cheese for garnish.
Step 9:

Now assemble the salad. Spread a little mayonnaise over each layer and sprinkle with a little cheese. Keep the reserved cheese for the top in the fridge so it doesn't dry out. Start with the cooled mushrooms and onions as the first layer. Spread with a little mayonnaise and sprinkle with a little cheese.
Step 10:

The next layer is potatoes. Season with salt and pepper, spread with mayonnaise, and sprinkle with cheese. On top, add a layer of pickles, then mayonnaise and cheese.
Step 11:

Next: carrots, mayonnaise, cheese.
Step 12:

Next layer: the chicken, seasoned with salt and pepper, then mayonnaise and cheese. Then the eggs and mayonnaise. Refrigerate the salad for a few hours so the layers soak together. Take it out before serving and grate the reserved cheese over the top.
Step 13:

I decorated the finished salad with a little windmill made of cheese and carrot, plus "grass" and "trees" from dill and parsley. That's it — the salad is ready. Enjoy!