Salad mushrooms chicken egg cheese

4 servings
1 hour

How to make a salad with mushrooms and chicken? Measure the right ingredients. Boil the chicken until tender. Boil the eggs hard-boiled, cool and peel from the shell. Peel and wipe the mushrooms with a damp rag. Cheese can be chosen to your liking.

Disassemble the boiled chicken fillet into fibers. In eggs, separate the whites from the yolks and grate separately on a medium grater. Grate the cheese as well.

Cut the champignons into plates and fry in a pan in sunflower oil until tender. When frying, stir the mushrooms with a spatula or spoon. Salt the mushrooms, pepper, then cool.

Take the right size flat dish. Spread the salad in layers, blurring each with mayonnaise. I use a heart-shaped salad ring for this. The first layer is chicken fillet + mayonnaise net.

Place the champignons on top of the fillet and brush them with mayonnaise.

Put egg whites + mayonnaise on mushrooms.

Sprinkle with grated cheese + mayonnaise.

And finish the layers with a layer of egg yolks. You don't need to sprinkle it with anything.

Put the finished salad in the refrigerator for 1-2 hours without removing the rings. If its height allows, pull the cling film over the top to prevent the yolks from curling while the salad cools. Remove the ring before feeding. Garnish the edges of the salad with chopped parsley.