Ingredients for making a salad with mushrooms, chicken, eggs and cheese.
- Fresh champignons 200 grams
- Fresh chicken fillet 500 grams
- 4 eggs
- Parmesan cheese 100 grams
- Onions medium size 1-2 pieces
- 1 medium carrot
- Mayonnaise 100 milliliters
- Refined vegetable oil for frying
- Main ingredients: Chicken, Eggs, Mushrooms, Cheese
- Serving 7 servings
Cutting board, kitchen knife, refrigerator, stove, medium pan with a lid, slotted spoon, fork, small pan, kitchen potholders, frying pan, wooden spatula, vegetable slicer, coarse grater, fine grater, plate - 6 pieces, tablespoon, serving dish or salad bowl, cling film
Making a salad with mushrooms, chicken, eggs and cheese:
Step 1: prepare the chicken fillet.
We wash the chicken fillet well under running warm water and put it on a cutting board. Using a knife, we clean the meat from veins, films, fat and cartilage.
After we transfer the component to the middle pan and completely fill it with ordinary cold water so that the liquid covers the breasts 2-3 fingers. We put the container on a large fire and slightly cover it with a lid. Closer to boiling, foam should appear on the surface of the water. Be sure to remove it with a slotted spoon. Next, we fasten the burner and boil the chicken for 30-35 minutes. After the allotted time, it is necessary to check the component for readiness. To do this, just pierce the meat with a fork. If the inventory easily enters the pulp, then the filet is ready and you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 7-10 minutes.
At the end, put the meat on a cutting board and let cool to a warm state. Now, using a knife, cut the chicken into small pieces and move it to a free plate.
Step 2: prepare the eggs.
We lay the eggs in a small pan and completely fill with ordinary cold water. We put the container on medium heat and wait for the liquid to boil. Now spot 10 minutes and boil hard-boiled eggs.
After the allotted time has passed, turn off the burner, and rearrange the pan with the help of kitchen tacks in the sink. We open the tap with cold water and completely cool the components. This is very important, because that is how we can easily remove the shell.
Now put the peeled eggs on a cutting board and, using a knife, finely chop into cubes. Pour the crushed ingredients into a clean plate.
Step 3: prepare the carrots.
Using a vegetable cutter, peel the carrots. Next, thoroughly wash the vegetable under running warm water to remove the rest of the earth, and put it on a cutting board. We rub the component on a coarse grater and after a short time we pour it into a free plate.
Step 4: prepare the onions.
Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onions into a clean plate.
Step 5: prepare the champignons.
Using a knife, we clear the champignon caps from the upper skin. Now we wash the mushrooms well under running warm water and put them on a cutting board. If necessary, we remove coarsened places, especially the places of cuts on the legs, and then grind the components into pieces. We put the chopped champignons on a clean plate and proceed to the preparation of the cheese.
Step 6: prepare the Parmesan cheese.
Using a fine grater, grate Parmesan cheese directly on the cutting board. Then pour the chips into a free plate.
Step 7: prepare a salad with mushrooms, chicken, eggs and cheese.
First of all, pour a small amount of vegetable oil into the pan and put on medium heat. When it warms up well, pour the whole carrot and half onion here. From time to time, stirring with a wooden spatula, fry vegetables for 5-7 minutes to softness. Then we do not turn off the burner, but simply pour the contents of the pan back into the plate. Attention: We try to do this so that most of the oil remains in the tank.
Now put the remaining onions here and continue to fry. If necessary, add a little more vegetable oil. When the vegetable becomes soft, put the crushed champignons in the pan and continue cooking another 10-12 minutes. During this time, all the liquid should leave the mushrooms and the components should become a golden hue. At the end, turn off the burner and continue to cook the salad.
Important: since our dish will consist of layers, do not forget to coat each well with mayonnaise, leveling it on the surface with a tablespoon. So, first of all, lay the fried mushrooms with onions on the bottom of the salad bowl or on a special plate. By the way, on this layer we need a little less sauce, as it goes pretty juicy on its own. Next, cover everything with fried carrots and onions. The third layer we have will be chopped boiled chicken. Here it needs to be greased with a large amount of mayonnaise, since usually such meat is rather dry.
Now pour the finely chopped eggs into the container, and at the end - grated Parmesan cheese. Attention: so that all layers are well saturated and juicy, be sure to wrap a salad bowl with cling film (this must be done so that the dish does not absorb extraneous odors) and put in the refrigerator for 2 hours.
Step 8: serve a salad with mushrooms, chicken, eggs and cheese.
When the salad is infused, we take it out of the refrigerator, free it from the cling film and immediately serve it to the dining table. Such a dish can easily be eaten as the main meal as lunch or dinner, only with slices of bread. But there is also an option to surprise friends and family at the festive table. Due to the fact that the salad comes out quite satisfying, be sure to warn everyone about this. Otherwise, no one will have free space in the stomach.
- Do not forget to lightly add each layer, otherwise the salad will taste a little fresh;
- If desired, you can add barrel pickles to the dish. In this case, grind them in small cubes or a crescent;
- if you want the salad to become more piquant and moderately spicy, then you can add a couple of cloves of garlic to it. Thus, peel the components, and then squeeze through a press. Next, mix the garlic with mayonnaise, and only then coat the layers of the dish;
- it is not necessary to add Parmesan cheese to the salad. Any of the hard varieties is also suitable. For example, Russian, Dutch, Kostroma cheese and others of your choice.