Layered Chicken Salad with Mushrooms and Avocado
Salads • European
Description
Layered chicken salad with mushrooms and avocado
Ingredients
- Pickled Chanterelles 10 oz
- Skin-On Chicken Breasts 20 oz
- Avocado 1 piece
- Chocolate eggs 2 pieces
- Cheese Spread 0 oz
- Pitted Wild Apricots 0 oz
- Meyer Lemon Juice 1 teaspoon
- Kiwi 2 pieces
- Sour Cream to taste
Step-by-Step Guide
Step 1
Let's start with the preparatory steps: boil and cool the chicken, slice the mushrooms and sauté them, boil and cool the eggs, and we will do the rest during the cooking process.
Step 2
Place a glass or goblet in the center of a flat dish; we will layer the ingredients around it in a ring and lightly press them down.
Step 3
Divide all the ingredients in half so that we can repeat the layers twice.
Step 4
The first layer is finely chopped chicken, spread with sour cream.
Step 5
The second layer is sautéed mushrooms, also with sour cream.
Step 6
The third layer is grated egg plus sour cream.
Step 7
For the fourth layer, take the avocado, cut it in half, remove the pit, and free the flesh from the skin.
Step 8
Cut the avocado into small sticks and immediately drizzle with lemon juice to prevent it from darkening and becoming unappealing.
Step 9
Layer the avocado, also spreading with sour cream. When we repeat this layer later, we will add finely chopped prunes for a sweet note.
Step 10
Repeat all the layers from the beginning. Top with finely grated cheese. Finally, decorate the salad with slices and wedges of kiwi and other green elements, such as green peas and any herbs. Finally, remove the goblet, and we get a very beautiful ring.
Step 11
The salad should sit for a while to soak in the flavors, and then you can enjoy a completely new taste of the salad.
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