300 g smoked chicken breast

300 g of mushrooms

4 eggs

100 g onion

2 processed cheese

120 g tomatoes

100 g of mayonnaise

2 cloves of garlic



Cut the mushrooms into thin slices.

Put them on a hot frying pan and fry for 10 minutes without oil. Mushrooms first let the juice, but in 10 minutes it all evaporates.

Salt and pepper the mushrooms, the share of vegetable oil.

Finely chop the onion and add to the mushrooms.

Stir and fry for another 10 minutes.


After that, put mushrooms and onions in a plate and leave to cool. Cut the smoked chicken fillet into small cubes.

Eggs boil hard, chill and grate.

Processed cheese, before rubbing, put on 40 minutes in the refrigerator.

After that, they will come across much easier. Mix grated cheese and eggs in a bowl.

Add mayonnaise and chopped garlic. Mix well.

It’s time to collect the salad.

Spread it in layers: mushrooms, half egg-cheese mixture, chicken fillet, the rest of the mixture of eggs and cheese.

Put the salad in the fridge for 1 hour to thoroughly soaked.

Cut the tomatoes into small pieces.

Get the salad out of the fridge and decorate with chopped tomatoes.

The salad is ready.

Bon appetit!

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