Puff salad with chicken and mushrooms

3 servings
1 hour

How to make a layered salad with chicken and mushrooms? Prepare the necessary ingredients for this. Choose chicken meat for salad without bones. Breast fillet or shin fillet is suitable for this. Take any cheese to your taste.

Wash the potatoes and carrots, cover with water and boil in a uniform until soft. There is no need to clean in advance. Cool the finished vegetables, then peel.

Boil the chicken meat in boiling water for about 30 minutes. salt a little. Boil the eggs in boiling water for 7-8 minutes. Then drain the hot water and cool the eggs in cold water. Clean the cooled eggs from the shell.

Rinse the champignons. Peel the onions. Finely chop the mushrooms and onions. Fry everything together for 3-5 minutes. During frying, the mushrooms will decrease slightly in size, the onions will become soft. Cool the fried mushrooms. You can get rid of excess oil using a paper towel or napkin.

To assemble the salad, it will use a serving ring. you can also collect lettuce immediately in a salad bowl. Install the serving ring on the tray. Finely chop the chicken meat and place in the ring in the first layer. Press it a little. Rinse all layers of lettuce with sour cream or mayonnaise. You can miss alternately so that the salad is more delicate.

Place a layer of fresh greens in between. Interesting in the taste will be the presence of green onions.

Grate the boiled potatoes over a coarse grater and place in the next layer, over the onion.

Following the mushroom layer.

Put the eggs, grated, in the next layer.

The top layer will be grated boiled carrots. Press it tightly and remove the serving ring.

I use very little cheese, only for salad decor. But you can make a full layer of cheese. Cool the finished salad a little in the refrigerator and serve to the table. Enjoy your meal!