Usuba
Layered Salad with Mushrooms and Chicken
Layered salad with fried mushrooms, smoked chicken, eggs, and processed cheese. The dish is assembled in layers in a removable mold and chilled before serving. Perfect for festive tables and picnics.
- Total
- 150 min
- Standard serving
- 363.2 g
Ingredients
Total 11
Instructions
- 1
Step 1
Clean the mushrooms, rinse them and pat dry. Slice them into thin slices.
Spread the mushrooms on a hot dry skillet and fry until the liquid completely evaporates. Then pour in sunflower oil.
- 2
Step 2
Peel the onion and chop it into small cubes. Add to the mushrooms in the pan.
Salt, pepper, and fry until done. Cool the mixture completely.
- 3
Step 3
Cut the smoked chicken breast into medium-sized cubes.
- 4
Step 4
Boil the eggs, cool them down and peel off the shells.
- 5
Step 5
Place processed cheese in the freezer for 20 minutes for convenient grating. Do not freeze longer, otherwise the cheese will release liquid.
Grate the eggs and chilled cheese on a coarse grater into a medium bowl.
- 6
Step 6
Add mayonnaise and grated garlic to the egg and cheese mixture. Season with salt and pepper to taste.
Mix all components thoroughly.
- 7
Step 7
Lay the fried mushrooms with onions on the bottom of a 25 cm removable form, distributing them evenly over the entire surface.
Carefully spread half of the egg and cheese mixture on top, covering the first layer.
- 8
Step 8
Place the chicken breast on top of the egg and cheese layer.
Cover with the second half of the egg and cheese mixture.
- 9
Step 9
Place the form in the refrigerator for 30 minutes.
Slice the tomatoes into half-rings and arrange them on top of the salad.
Return the mold to the refrigerator for another 1 hour before serving.
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