Salad with breast and pickled champignons

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Prepare all ingredients. Take medium potato tubers, fresh champignons can be replaced with pickled ones, take eggs of category C1 or C0, use hard cheese: Russian, Poshekhonsky and similar types of cheeses. Also, to prepare the salad you will need a pastry ring with a diameter of 16 cm. Boil the chicken fillet, chicken eggs and jacket potatoes in advance, then cool the products.

2. STEP 2

   

   Peel the cooled potatoes and grate them on a coarse grater. Place the pastry ring on a dish and place grated potatoes on a coarse grater as the first layer inside the ring, smooth it out and lightly grease it with mayonnaise.

3. STEP 3

   

   Rinse the champignons under running water to remove sand and other contaminants; if desired, remove the so-called “skirt” for greater aesthetics. Cut the champignons into slices and lightly fry in a preheated frying pan, adding a little vegetable oil. Place the fried mushrooms in a second layer, smooth and coat with mayonnaise again.

4. STEP 4

   

   Clean the boiled chicken fillet from films and fat. Cut the cleaned fillet into small cubes and place in a third layer, smooth again and brush with mayonnaise.

5. STEP 5

   

   Peel the chicken eggs and grate them on a coarse grater, this will be the fourth layer, also distribute it evenly throughout the salad and brush with mayonnaise.

6. STEP 6

   

   Grate the cheese on a fine grater and place in the last layer. Place the finished salad in the refrigerator for 1 hour, this will make it easier to remove the pastry ring without damaging the sides of the salad.

7. STEP 7

   

   Before serving, decorate the finished salad to your liking. I decorated with greens and mushrooms. To prevent pickled mushrooms from falling, place them on toothpicks and insert them into the salad, creating a small clearing.