Simple layered salad with mushrooms, potatoes and chicken
Ingredients
- 300 g Shiitake mushrooms, marinated from the jar or other mixed mushrooms
- Spear onions
- Dill
- 200 g chicken breast fillet, cooked
- 2 carrots, cooked
- 3 potatoes, cooked
- 200 g cheese
- 2 eggs, cooked
- 3 gherkins
- 300 g mayonnaise
Utensils
- salad bowl
- cling film
- knife
- cutting board
- serving plate
Instructions
- A deep salad bowl is needed for this layered salad.
- The bottom of the bowl is lined with cling film.
- When all the layers are laid, the bowl is turned over so that the mushroom caps are visible as the top layer.
- As bottom layer (to be seen later above) the shiitake mushrooms (can also be mixed mushrooms with garlic) are placed with the heads down.
- Then follow the finely chopped leek with dill and finely chopped chicken breast fillet.
- Next come the diced potatoes and Mayonnaise.
- Then the finely sliced carrots, followed by finely grated eggs and mayonnaise.
- The next layer consists of finely diced salted cucumbers.
- Finally the grated cheese mixed with mayonnaise.
- The salad is covered with foil and left for 4 -Place in the fridge for 6 hours.
- The layered salad is then turned out onto a flat serving plate and sprinkled with some parsley or dill.
