Layered Salad with Marinated Mushrooms
This salad has its distinct flavor: savory, creamy, and at the same time, a little bit sweet (thanks to the boiled carrot).
Servings 8 servings
Calories 179kcal
Ingredients
- 200 g chicken fillet, cooked
- 200 g marinated mushrooms
- 100 g cheese (semi-hard type)
- 2-3 potatoes, boiled with skin on
- 1-2 carrots, boiled
- 2 pickled cucumbers
- 5-6 tbsp. mayonnaise
- 20 g parsley, chopped
- 20 g green onion
- salt, pepper to your taste
Instructions
- To form the salad you will have to make it in a deep round pot or a bowl. In the end, we will turn it upside down, that is why the first layer to go into the pot will be the top one. Place drained marinated mushrooms in the skillet with caps down as tight as possible to each other.
- Rinse greens under running water, pat them dry, and chop them into small pieces. Cover mushrooms with chopped parsley and scallion.
- Peel boiled potatoes (for how to cook them check my other post), grate them with a coarse grater for the next layer. Cover this layer with mayo.
- Grate pickled cucumbers over the potatoes layer (you can also cut them into small pieces).
- Grate over the carrot and cover it with another layer of mayonnaise.
- As for me, there is no difference in what way you will cook chicken fillet, it still will be delicious (just make sure that the fillet will not be too oily after frying, I had it boiled). Have it as the next layer: you can shred fillet meat with your hands or just cut it into slices. Place it above the carrot.
- Grate cheese and cover it with the last layer of mayonnaise. Seal the pot with a plastic wrap and put it into the fridge to sit for several hours. Mayo will stick layers to each other, and flavors will be incorporated during this time.
- When you take the pot out of the fridge. Get rid of the wrap and flip the pot upside down. Carefully and slowly, shake the salad out of the pot. Enjoy your meal!
Notes
*calories per 100 g