Salad favorite recipe with smoked chicken

4 servings
2 hours 45 min

The Favorite salad isn't the easiest to cook, but its amazing taste and appearance are worth the effort. We start with the most difficult - preparing mushrooms. Rinse champignons under running water, dry and cut into small pieces. Heat the pan with vegetable oil and fry the mushrooms over medium heat until golden. At the same time, we put the eggs to boil hard (5-7 minutes from the moment of boiling). Immediately after the end of the process, immerse them in ice water and leave them until the moment of cutting. Periodically stir with a shoulder blade so that the mushrooms do not burn. Clean the onion, mine and dry with a paper towel. Cut into a small cube and send to mushrooms when they are half ready. Salt, pepper. Fry until fully ready mushrooms and onions, turn off and wait for complete cooling. To speed up the process, we can transfer mushrooms from the pan to a plate. If there is too much oil during the frying process, you can put the mushrooms with onions in a colander so that excess fat glass on the plate and do not get into the salad. While the process of cooling the mushrooms is underway, we will deal with smoked chicken. You can take any part - the spud will be excellent. We separate the meat from the bone, remove the skin or not - to your personal taste. Cut the chicken into small cubes. We peel the eggs from the shell, rub them on a fine grater and transfer them into a deep bowl. We rub melted cheese there. It is better to take a solid variety - it will be easier to grate it. Add mayonnaise and mix the melted cheese with the egg until homogeneous. We lay out the mushrooms that have cooled down during this time on the bottom of the plate in which we will serve the salad. Put half of the mixture of egg and melted cheese on top, evenly distribute. This is followed by a layer of smoked chicken, on top of it is the second part of the cheese with an egg. Cut the tomato into thin half rings and spread beautifully on the surface. We supplement the finished salad with finely chopped dill, give it time to brew for a couple of hours in the refrigerator and serve it to the table. Enjoy your meal!