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Chicken, mushroom, walnut and egg salad

0
492
Kitchen World
Calorie content 148.1 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 11.6 gr.
Fats * 15.7 g
Carbohydrates* 4.8 gr.
* per 100 gr. product
Chicken, mushroom, walnut and egg salad
Content

Salad with chicken, mushrooms, walnuts and eggs can be served both on holidays and on weekdays. This is an energetically valuable dish that can satisfy hunger and give strength. Layer the salad for a more effective presentation.

Ingredients

Cooking process

step 1 out of 7
Peel the onion and chop finely. Fry in vegetable oil for about 5 minutes.
step 2 out of 7
Wash the mushrooms, cut and fry in vegetable oil for 12-15 minutes.
step 3 out of 7
Pass the garlic through a press. Combine mayonnaise and minced garlic.
step 4 out of 7
Boil chicken until tender, cool and cut. Combine the meat with a little mayonnaise and place the first layer on a platter.
step 5 out of 7
Hard boil the eggs, when they cool, peel and grate them. Lay out the egg layer and brush with mayonnaise.
step 6 out of 7
Put the fried mushrooms and onions in the next layer, brush them with mayonnaise.
step 7 out of 7
Grate the cheese on a coarse grater. Chop the nuts with a knife and fry in a dry frying pan. Sprinkle the salad with grated cheese and nuts.

Bon Appetit!

 

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