Chicken and Mushrooms Salad «Little Red Riding Hood»

Steps

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  1. Wash chicken fillet and clean out from fat and foams. Let's boil meat to readiness in the salted water, cool to room temperature and cut into cubes.
  
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  2. Lay out the cut chicken fillet in a salad bowl or portion ware. Grease a meat layer with a small amount of mayonnaise.
  
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  3. Peel onions and cut into small cubes.
  
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  4. Lay out the chopped onions on a frying pan with the pre-heated olive oil. Stirring slowly, let’s brown vegetables on middle fire to a subtle golden shade.
  
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  5. Wash fresh champignons and cut into cubes.
  
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  6. Add mushrooms to the browned onions. Let's mix and continue to fry ingredients together until all liquid is evaporate from a frying pan. At the end of preparation add salt and black ground pepper to taste.
  
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  7. Cool down the champignons fried with onions to room temperature and lay out them as the second layer in a salad bowl. From above let’s put a thin layer of mayonnaise.
  
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  8. Boil eggs hard, cool, shell and cut into cubes.
  
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  9. Let's lay out the cut boiled eggs over mushrooms. Add salt and mayonnaise.
  
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  10. Grate a piece of hard cheese on a large cloth.
  
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  11. Lay out in a salad bowl a layer of grated cheese. From above let’s put thin netting from mayonnaise.
  
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  12. Wash fresh tomatoes and cut into small cubes. At will it is possible to peel vegetables by dipping them for a minute into fiercely boiled water.
  
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  13. Let's lay out the cut vegetables over hard cheese. The last layer of Little Red Riding Hood salad does not need to be greased with mayonnaise.
  
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  14. Cover ready-made salad with food wrap and send to the fridge for 1-2 hours so that it infuses. Before serving let’s decorate Little Red Riding Hood salad with fresh greenery.
  
  Bon Appetite!