The salad is prepared quickly, without much effort and disappears from the plates without a trace, the ingredients for the salad are available, the taste is excellent, I recommend!
Ingredients
- 500 gr chicken breast
- 600 gr champignons
- 2 pcs onion
- 4 eggs
- 150 gr Korean carrots
- 100-150 gr Gouda cheese
- to taste salt, black pepper, chicken seasoning, curry
- vegetable oil for frying
Steps
Wash the chicken breast, pat dry with a paper towel, salt and sprinkle generously with chicken seasoning, set aside
Wash the mushrooms, cut into thin slices, fry with onions in vegetable oil, during the frying process, season with salt, pepper and add a little curry seasoning, this seasoning will set off the taste of the mushrooms, fry until tender, until all the liquid has boiled away, give cool off
First, fry the breast fillet on high heat on both sides for 2-3 minutes without a lid, then pour a little boiled water into the pan and simmer under the lid until cooked, season with salt, let cool, cut into cubes and mix with mayonnaise, let it soak a little.There is salt in the chicken seasoning, be attentive!
Boil eggs for 8 minutes, after boiling, then cool in running water, peel, separate the whites from the yolks, grate the whites on the large side of the grater, crush the yolks with a fork or grate
Grate cheese on the shallow side of the grater
Mix chicken breast with mushrooms and Korean carrots in a deep bowl, add mayonnaise to taste, check for salt, pepper
Put a split ring for baking on a dish, put a mixture of mushrooms, Korean carrots and breast into a mold, smooth with a spoon
- Second layer: egg whites, brush with a net of mayonnaise
- Third layer: yolks, mesh mayonnaise
- Fourth layer: grated cheese
Remove the detachable ring, decorate the salad with herbs
Enjoy your meal! a source
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