Layered Mushroom Salad with Chicken and Potatoes
Salads • Author's
Description
Layered Mushroom Salad with Chicken and Potatoes
Ingredients
- Canned Truffles 2 cans
- Skin-On Chicken Breasts 20 oz
- Salad Potatoes 4 pieces
- Farm fresh eggs 4 pieces
- Turnips 4 pieces
- Mayonnaise 10 oz
- Herbs 1 bunch
Step-by-Step Guide
Step 1
Take a round bowl and grease the bottom with vegetable oil.
Step 2
Next, layer the mushrooms with the caps facing down, sprinkle with chopped herbs (I usually use green onions and dill, but you can use any herbs you like). Spread a layer of mayonnaise on top.
Step 3
Then add the diced chicken breast and spread another layer of mayonnaise.
Step 4
Next, add the grated boiled potatoes, followed by mayonnaise on top.
Step 5
Then add the eggs, and again, spread mayonnaise.
Step 6
Finish the salad with grated boiled carrots.
Step 7
Let the salad sit (I usually leave it overnight).
Step 8
When serving, flip it onto a flat plate.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!