Chicken Salad with Mushrooms and Walnuts

Cooking method

1. Step 1:

   

   How do you make chicken salad with mushrooms and walnuts? Gather the ingredients. Boil the breasts and eggs ahead of time and let them cool. Wipe the mushrooms clean with a damp cloth, and peel the onion, carrot, and garlic.

2. Step 2:

   

   Cut the mushrooms into pieces that aren't too small, so you can taste them in the salad. Heat 2 tablespoons of vegetable oil in a hot skillet and add the mushrooms.

3. Step 3:

   

   The mushrooms will release their juices right away. Once all the liquid has cooked off, add the finely chopped onion — now, not earlier. If you add it at the start, the onion ends up boiled rather than fried, because the mushrooms give off so much liquid. This way the onion gets properly sautéed. Cook the mushrooms and onion over medium heat, stirring, and once they turn golden, add a little salt.

4. Step 4:

   

   Grate the carrot on the coarse side of a box grater (or a julienne grater) and sauté it in the remaining 2 tablespoons of oil. Salt it lightly.

5. Step 5:

   

   Boil the chicken breasts. How do you cook them? Rinse the meat and lower it into boiling salted water. Simmer over medium heat until cooked through, 30-40 minutes depending on size. Let the breasts cool in their cooking water — this keeps them more tender and juicy. You can strain the broth afterward and use it for soup. Once cooled, shred the chicken into fibers and finely chop.

6. Step 6:

   

   Boil the eggs. How do you hard-boil them? To keep the shells from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool — the sudden temperature change makes them easier to peel. Separate the whites from the yolks and grate each on the fine side of a grater.

7. Step 7:

   

   For the dressing, mix the mayonnaise with ground black pepper and minced garlic.

8. Step 8:

   

   Assemble the salad. We'll layer it in a serving ring; if you don't have one, a deep dish works fine. Start with a layer of chicken.

9. Step 9:

   

   Spread the chicken layer generously with the garlic mayonnaise — we won't be dressing every layer.

10. Step 10:

    

    Add the sautéed mushrooms and onions as the next layer.

11. Step 11:

    

    Then a layer of grated egg whites.

12. Step 12:

    

    Spread the egg-white layer with garlic mayonnaise.

13. Step 13:

    

    Next, add the sautéed carrot in the ring.

14. Step 14:

    

    The next layer is the grated egg yolks.

15. Step 15:

    

    Spread them thickly with the garlic mayonnaise.

16. Step 16:

    

    For the final layer, grind the walnuts in a mortar. A coffee grinder or blender works too.

17. Step 17:

    

    Finish the salad with a layer of walnuts.

18. Step 18:

    

    Gently press the salad down and carefully lift off the serving ring. Garnish the top with walnut halves. Refrigerate for a couple of hours to let the flavors meld, then serve. Enjoy!