Champignon, chicken and egg salad

Pitted olives - 100 g
Champignon mushrooms - 300 g
Chicken fillet (ready-made) - 500 g (2 pcs.)
Hard cheese - 200 g
Tomatoes (red ripe) - 2 pcs.
French mustard - 2 tbsp l.
Chicken eggs - 3 pcs.
Cabbage (Beijing) - 200 g
Canned green peas - 300 g
Canned corn - 300 g
Sour cream (10%) or natural yogurt - 150 g
Edible salt to taste
Ground black pepper - to taste
Vegetable oil - for frying

Proteins 14.5 g
Fat 16.5 g
Carbohydrates 2.3 g

We present to your attention a step-by-step photo recipe for making a very simple and delicious salad of champignons, chicken and eggs.

Servings Per Container: 4-6.

Step-by-step instruction

A salad of champignons, chicken and eggs is an easy-to-prepare dish that is easy to make with your own hands at home. Mushrooms for frying can be taken both fresh and canned, but in the case of the latter, the product must be thoroughly rinsed from excess salt and the amount of seasonings added during the cooking process must be reduced. As a dressing, you can use low-fat sour cream or natural yogurt without any additives. Prepare all of the ingredients listed, a deep non-stick skillet, a bowl with high sides (to form a flaky salad), and start cooking.

Step 1

First you need to deal with mushrooms. Take the mushrooms, wash the food thoroughly and cut off the dense base on the leg. Cut the mushrooms into pieces along with the legs (keep in mind that the product will decrease in size during cooking, therefore, to make the mushrooms feel in the salad, you need to cut them coarsely). Take a frying pan, pour in some vegetable oil, distribute evenly over the bottom. When it warms up, add the chopped mushrooms, salt and pepper and fry over low heat until tender (10-15 minutes). Then transfer to a plate to prevent the food from absorbing the remaining oil in the pan.

Step 2

Chicken fillet must be prepared in advance. The meat can be boiled in salted water or baked in the oven in foil, after wiping it with spices. To make the fillet more juicy, do not remove the meat from the broth until it cools completely or do not open the foil. Cut the cooled chicken into slices about 0.5-1 cm thick.

Step 3

Take a deep bowl and mix the required amount of low-fat sour cream or natural yogurt with French mustard seeds. Stir so that the mustard is evenly distributed throughout the sour cream. Try it, if you want, you can add additional pepper or add a little other spices.

Step 4

Grate a piece of hard cheese. If you want the product to be softer and feel like part of the dressing in the salad, then grate the cheese on a fine grater.

Step 5

Drain the liquid from the olives and discard the fruits in a colander to dry. Wash the tomatoes, cut them in half, remove the coarse base of the stem and cut the vegetables into medium-sized slices (divide the half into 6-8 slices, depending on the size of the tomato). Cut each olive in the middle.

Step 6

Boil chicken eggs and cool in cold water. Peel the product from the shell, rinse again under running water. Cut each egg into quarters (do not remove the yolk).

Step 7

Take Chinese cabbage, rinse from the sand and shake off excess liquid from the leaves. Separate the required amount for the salad and pick the leaves with your hands or chop into large slices with a knife. Place the cabbage on the bottom of the high-sided container (in which the salad will form).

Step 8

Brush the cabbage layer with a little of the prepared dressing and place the fried mushrooms on top, spreading them evenly over the surface.

Step 9

Put some dressing on top of the mushrooms, spread it out and lay out the slices of chopped chicken eggs. Then lay out the grated cheese layer.

If it is inconvenient to spread the dressing with a spoon, then you can put it on one layer in the center, and in the next - along the edges.

Step 10

Brush the dressing over the cheese, spread it over, and lay a layer of chopped red tomatoes. Top with the dressing again.

Step 11

Then lay out a layer of chicken fillet, sprinkle with sour cream and mustard, put canned peas, chopped olives and corn on top. Finish shaping the dish with the remaining dressing, spreading it evenly over the top. Put in the refrigerator or any cool place to infuse for at least half an hour. A delicious salad of champignons, chicken and eggs, cooked with cheese at home, guided by a step-by-step recipe with a photo, is ready. Serve chilled or garnish with fresh herbs. Enjoy your meal!