Salad «Cake» with chicken and mushrooms

Salad "Cake" with chicken and mushrooms

A great recipe for a holiday salad with chicken, pickled mushrooms, carrots, potatoes, eggs and herbs.


1 can large champignons (pickled)
300 g chicken (fillet)
2 pcs. carrot
3 pcs. potatoes
3 pcs. egg
3 pcs. cucumber (salted)
2 slices pepper (pickled)
1 can of corn (pickled)
1 bunch green onions
300-400 g mayonnaise
to taste pepper (ground)
to taste salt


1. Carrots, peeled potatoes and eggs, boil, cool and peel. Jars of corn and mushrooms open and drain the liquid. Mushrooms use whole.
2. Cut chicken fillet, salt, sprinkle with pepper and fry in oil over high heat for 3-4 minutes until golden brown. You can add paprika or spices for chicken. All this cool.
3. Finely chopped prepared carrots, potatoes, eggs, cucumbers, peppers and onions.
4. Put a detachable shape with a diameter of 26 cm with cling film and place whole pickled mushrooms there with the caps down. Sprinkle mushrooms with green onions.
5. Put the prepared carrots in a mold, sprinkle with a little salt, ground pepper and spread thickly with mayonnaise.
6. Evenly distribute prepared chicken pieces in a mold.
7. Put prepared cucumbers, pickled peppers, corn and mayonnaise. A little corn left for decoration.
8. Then put a layer of eggs, add a little salt and add mayonnaise again. Put the last layer — prepared potatoes. Again, salt a little, sprinkle with pepper and pour mayonnaise.
9. Cover the salad with foil and refrigerate for 6-7 hours.
10. Then remove the foil and cover the salad with a large plate. Turn over the form with the salad. Remove form and film carefully. Can be served.

Bon appetite!

Responses are currently closed, but you can trackback from your own site.

Comments are closed.

счетчик для сайта