Easy tasty layered salad

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IMG_2789

(The salad is on the background)

Ingredients
Chicken filet 300g
Champignons 150-200g
Onion 1
Carrot 1
Pickles 3 (or more if you wish)
Canned corn 4-5 tbsp. (without the juice/water from a can)
Eggs 2
Mayonnaise
Greens (green onions, parsley or dill)
Garlic cloves 1-2
Olive oil
Salt
Black pepper

1) Boil the chicken filet. Let it cool down. Cut into small pieces
2) Cut the champignons into small slices
3) Slice or mince the onion
4) Peel the carrot. Grate the carrot into long thin strips or big pieces (as you prefer)
5) Cut pickles into small cubes
6) Boil the eggs. Let it cool down. Cut or grate them
7) Fry the onion (with some salt) until it is soft. Put it aside
8) Fry the carrot in the same frying pan until it has a golden color. Put the carrot aside and mix it with the onion
9) Fry the champignons (add the salt) in the same frying pan. Fry for about 5-10 min, add some black pepper
10) Cut the greens of your choice into small pieces
11) Crush garlic with a garlic press
12) Put salad ingredients in the following layers (add salt, black pepper, mayonnaise, garlic and greens between layers when it is needed)
1st layer
Half of chicken pieces+ salt +pepper + mayonnaise
2nd layer
Some greens and garlic (save some for later)
3rd layer
Half of the pickles
4th layer
Half of the champignons + some mayonnaise
5th layer
Greens and garlic (Save some for later)
6th layer
Carrot with onion + black pepper + mayonnaise
7th layer
Greens and garlic (save some for later)
8th layer
The rest of the pickles
9th layer
The rest of the chicken pieces + salt (if needed) +black pepper +mayonnaise
10th layer
The rest of the champignons + mayonnaise
11th layer
Greens and garlic
12th layer
Corn + mayonnaise
13th layer
Eggs
Decorate the upper layer with some mayonnaise, champignons and greens
Let the salad to cool down in the fridge before serving.
Layer variations will not hurt! 🙂

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