Chicken, Potato, and Egg Salad
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
To prevent the potatoes from sticking together, fry them in small batches until golden brown over medium heat.
Ingredients
- Chicken fillet - 8.8 oz
- Ham - 7.1 oz
- Canned Truffles - 7.1 oz
- Salad Potatoes - 14.1 oz
- Farm fresh eggs - 4 pieces
- Sliced Processed Cheese - 3.5 oz
- Garlic - 4 cloves
- Dill - to taste
- Eel - to taste
- Parsley - to taste
- Mayonnaise - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
Grate the potatoes using a grater for carrots or cut them into thin strips.
Step 2
Heat a pan with vegetable oil and fry the potatoes.
Step 3
Boil the chicken fillet and eggs.
Step 4
Cut the fillet into small pieces or shred it.
Step 5
Finely chop the herbs.
Step 6
Dice the pickled mushrooms.
Step 7
Separate the egg yolks from the whites; finely chop the whites and grate the yolks.
Step 8
Grate the processed cheese on a medium grater.
Step 9
Pass the garlic cloves through a garlic press.
Step 10
Mix the chicken, ham, mushrooms, egg whites, and garlic.
Step 11
Dress with mayonnaise and mix well.
Step 12
Line a salad bowl with lettuce leaves and place the filling in the center.
Step 13
Mix half of the chopped herbs with the egg yolk, grated cheese, and garlic.
Step 14
Dress with mayonnaise, mix well, and refrigerate for 10 minutes.
Step 15
Sprinkle the remaining herbs on top of the salad filling and smooth it out.
Step 16
Surround the filling with fried potatoes to create a nest.
Step 17
Take the mixture out of the refrigerator, shape it into eggs, and place them in the center of the nest.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.