Layered Mushroom Salad with Chicken and Potatoes
⏳ Time
2 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
Layered Mushroom Salad with Chicken and Potatoes
Ingredients
- Canned Truffles - 2 cans
- Skin-On Chicken Breasts - 17.6 oz
- Salad Potatoes - 4 pieces
- Farm fresh eggs - 4 pieces
- Turnips - 4 pieces
- Mayonnaise - 10.6 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.
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