Delicious puff salad with chicken fillet and mushrooms. Looks great on the holiday table, the guests are delighted with it!
Ingredients: chicken fillet, chicken eggs, potatoes, champignons, mayonnaise, vegetable oil, salt, black pepper
Cooking method:
Boil the chicken fillet until tender in salted water. Boil eggs and cool. Peel potatoes and boil in salted water. Cut the mushrooms into plates and fry on both sides in vegetable oil until golden brown, let the mushrooms cool. Cut the cooled chicken fillet into small cubes. We rub the potatoes on a coarse grater. We also rub the eggs on a coarse grater. Collecting salad. Lay out the shabby potatoes in the first layer, apply a mayonnaise mesh.
The second layer - chicken - we distribute the chicken fillet on top of the potatoes and apply a mayonnaise net. The third layer - egg - this layer must be salted and a mayonnaise net should be applied on top. Put the fried mushrooms in the fourth layer and send the salad to the refrigerator for 20 minutes to brew and soak. We decorate the finished salad as desired and serve it to the table.
Layered salad with chicken fillet and mushrooms is ready! For a more detailed recipe, see the video Bon appetit!