Salad with chicken, vermicelli and mushrooms

2 servings


Boil the eggs hard-boiled, cool, clean and cut into thin straws. Cook vermicelli (or better homemade noodles), throw it in a colander and let it drain. Cook the chicken until soft in salted water, remove, cool and cut like eggs. Rinse the tomato, lower it into boiling water for a few seconds, remove the skin, and cut the flesh into small slices. Grind mushrooms with thin slices along the fibers. Combine the prepared products, add parsley greens, salt and ground pepper, season with mayonnaise, mix well, put in a salad bowl and serve. Mayonnaise preparation: rub the raw egg yolk well with sugar and salt, after which gradually, in a thin stream, introduce vegetable oil, continuing to rub the sauce continuously. At the end, add vinegar to the mayonnaise and mix well again until smooth.