- chicken fillet – 300 gr.
- eggs – 3 pcs.
- potato 3 pcs.
- pickled champignons – 450 gr.
- carrots – 2 pcs.
- cheese – 150 gr.
- pickled cucumbers – 3 pcs.
- green onions – 1 bunch.
- parsley – 1 bunch.
- ground black pepper
- mayonnaise – for dressing
Boil vegetables, eggs and chicken.
Lettuce will be cooked upside down.
We prepare the salad in a saucepan or as I do in a detachable baking dish.
Cover the dishes with cling film.
1 LAYER – Put the pickled mushrooms in the container with their hats down.
2 LAYER – chopped greens.
3 LAYER – grated potato.
Salt and pepper. We coat with mayonnaise.
4 LAYER – grated eggs.
Salt and pepper too. Lubricate with mayonnaise.
5 LAYER – grated carrots.
6 LAYER – grated cucumbers.
7 LAYER – chopped chicken breast.
Pepper and salt to taste. Lubricate with mayonnaise
8 LAYER – grated cheese.
We coat with mayonnaise.
We cover the dishes with cling film and put them in the refrigerator for 5-6 hours, or better at night.
Cover the pan with a plate and turn the salad over.
Remove the form and film.