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➠ Chicken, mushroom, cucumber and egg salad

Chicken, mushroom, cucumber and egg salad

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Kitchen World

Calorie content 104.8 kcal

Portions 6 port.

Cooking time 40 minutes

Proteins * 6.6 gr.

Fats * 11.3 gr.

Carbohydrates* 4 gr.

Chicken, mushroom, cucumber and egg salad

Content

For lovers of delicious salads, I wholeheartedly recommend preparing a festive salad with chicken, mushrooms, cucumbers and eggs. A simple salad turns out to be unusually juicy and tender. Perfect for friendly gatherings. The process of preparing a salad will take almost no time from you.

Ingredients

Cooking process

Boil chicken eggs in salted water, cool, peel, chop finely, mix with mayonnaise.

Place the culinary ring on the serving platter. Separate the smoked chicken breast from the skin and bones, cut into strips and lay out in the first layer. You can also use boiled or baked chicken.

Spread some of the egg mass with mayonnaise on top.

Wash and dry cucumbers and dill thoroughly. Cut the cucumbers into cubes and lay out in the next layer. Chop the dill and place on top of the cucumbers.

Spread some of the egg mass with mayonnaise on top.

Peel the onions, rinse and cut into thin half rings. Open a jar of canned mushrooms and drain the liquid. Heat the pan well, brush with vegetable oil, add chopped onions and mushrooms. Salt and fry until the resulting liquid has completely evaporated.