Chicken and mushroom salad classic

4 servings
2 hours

How to make a classic salad with chicken and mushrooms? Prepare all the necessary ingredients for this. Rinse the potatoes and carrots well in running water from the contaminants, and then boil in boiling water for 20-25 minutes, until soft. Drain the hot water from the finished vegetables and leave them to cool. Also, boil chicken meat in boiling water in advance for 30 minutes, and eggs for 7-8 minutes. Cool everything completely.

Peel and finely chop the onions. Then fill it with vinegar in half with water, so that it is slightly minced. This will help remove the bitterness from the onion. Peel the potatoes and carrots. This is convenient to do by scraping off the boiled peel with a sharp knife.

Such a salad can be made in layers or simply mixed all the chopped ingredients. I'll make the salad by putting layers in a ring. To do this, place the ring immediately on the feed plate. Put the boiled chicken meat, chopped into pieces, in the first layer. Brush this layer and all subsequent ones with mayonnaise.

Salad mushrooms can be used both pickled and salted. I take pickled champignons. Mushrooms must be cut and laid out in the next layer.

Place a layer of pickled onions on the mushrooms.

Next, place the boiled potatoes, grated over a coarse grater. Press the layer a little with your hand or spoon so that it subsides more tightly.

Also grate boiled carrots on a coarse grater.

Peel the eggs from the shell and grate.

Put the grated cheese in the last layer. Carefully remove the ring from the salad. Put it in the fridge for half an hour to soak.

Before serving, decorate the salad to your taste. Enjoy your meal!