Chicken salad with champignons and walnuts

6 servings
50 min

How to make a chicken salad with champignons and walnuts? Prepare the products. Boil the breasts and eggs beforehand and cool. Wipe the mushrooms from dirt with a wet rag, peel the onions, carrots and garlic.

Cut the mushrooms not too finely to feel in the salad. Pour 2 tablespoons of vegetable oil into a hot pan and place the mushrooms on top of it.

Mushrooms will immediately release juice. When all the liquid has evaporated, add finely chopped onions to the mushrooms. Right now, not at the beginning. The fact is that then the onion will be like boiled, because all the mushrooms release a lot of liquid. And in our case, the onions will be fried. Stir-fry the mushrooms with the onions over a medium heat. Once golden, add a little salt.

Grate the carrots over a coarse grater or Korean carrot grater and fry on the remaining 2 tablespoons of vegetable oil. Salt her a little.

Boil chicken breasts. How to cook chicken breasts? Wash the meat and lower it into boiling salted water. Cook the fillet over a medium heat until tender, 30-40 minutes, depending on the size. Leave the boiled breasts to cool in the water in which they were cooked. So the meat will turn out to be more tender and juicy. And the broth can then be strained and used for soup. When the breasts have cooled, disassemble them into fibers and finely chop them.

Boil the eggs. How to boil hard-boiled eggs? To prevent the eggs from cracking when cooking, put them in cold water and set them to cook on a small heat. Cook the eggs for 9 minutes after boiling, then cover with cold water and cool. It is better to clean the shell from a sharp temperature difference. Separate the whites from the yolks and rub separately on a fine grater.

To season the salad, combine the mayonnaise, ground black pepper and crushed garlic.

Collect the salad. We will lay out the salad in layers in a serving ring. If there is no ring, then a deep plate will also work. Put the chicken meat in the first layer.

Grease the layer of chicken well with garlic mayonnaise, as we will not grease all the layers.

Put the fried champignons with onions in the next layer.

Then a layer of grated proteins.

Grease a layer of proteins with garlic mayonnaise.

Next, place the roasted carrots in the ring.

The next layer will be egg yolks grated on a fine grater.

Grease them thickly with garlic mayonnaise.

For the next layer, grind the walnuts in a mortar. You can also use a grinder or blender.

Finish the salad with a layer of walnuts.

Lightly compress the salad and carefully remove the serving ring. Garnish the top with walnut halves. Put in the fridge for a couple of hours to soak. Then serve to the table. Enjoy your meal!