Salad with breast and pickled champignons

8 servings
1 hour 30 min

Prepare all the ingredients. Take medium potato tubers, replace fresh champignons with pickled ones, take eggs in the S1 or S0 categories, use hard cheese: Russian, Poshekhon and similar types of cheeses. Also, to make the salad, you will need a pastry ring with a diameter of 16 cm. Boil chicken fillet, chicken eggs and jacket potatoes in advance, after which cool the products.

Peel the cooled potatoes and grate over a coarse grater. Place the pastry ring on the dish and put the potatoes grated on a coarse grater in the first layer inside the ring, level and lightly brush with mayonnaise.

Rinse champignons under running water from sand and other pollution, if desired, remove the so-called "skirt" for greater aesthetics. Cut the champignons into plates and fry lightly in a preheated frying pan, adding some vegetable oil. Place the fried mushrooms in a second layer, even and rinse again with mayonnaise.

Peel the boiled chicken fillet from the films and fat. Cut the peeled fillet into small cubes and lay in a third layer, level again and brush with mayonnaise.

Peel the chicken eggs from the shell and grate over a coarse grater, this will be the fourth layer, spread it evenly throughout the salad as well and brush with mayonnaise.

Grate the cheese on a fine grater and lay with the last layer. Put the finished salad in the refrigerator for 1 hour, so it will be easier to remove the pastry ring without damaging the sides of the salad.

Before serving, garnish the finished salad to your liking. I decorated with herbs and mushrooms. To prevent pickled mushrooms from falling, put them on toothpicks and insert them into the salad, creating a small clearing.