Chicken, Mushroom, Carrot, and Egg Salad
Delicious and hearty, perfect for any feast! Chicken salad with mushrooms, carrots, and eggs is a wonderful dish for everyday or festive tables. Ingredients can be prepared in advance, and assembling the salad before the meal is easy.
Updated : 12 August, 2025
Easy
About 30 min.
Ingredients
400 grams
Chicken fillet
200 grams
Champignon
1
Onion
1
Carrot
4
Eggs
100 grams
Hard cheese
50 grams
Mayonnaise
20 grams
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil the eggs in advance. Cover with cold water, bring to a boil, and cook for 7-8 minutes. Drain the hot water and cool the eggs in cold water.
Step 2
Peel and rinse the onion and carrot under running water. Finely chop the onion and grate the carrot coarsely. Heat a little vegetable oil in a hot pan and sauté the chopped carrot and onion for 3-5 minutes until soft. Transfer to a separate plate and let cool.
Step 3
Wash and dry the mushrooms thoroughly, then finely chop them. Fry the mushrooms for 5-7 minutes until reduced in size and slightly browned. Remove from heat and let cool.
Step 4
Boil the chicken fillet in boiling water for about 30 minutes, then cool. Cut the cooled chicken into small cubes. Peel the eggs.
Step 5
The salad can be mixed in a bowl or layered carefully. I will layer it using a serving ring. Place the ring on a plate and put the chopped chicken as the first layer, spreading a little mayonnaise on this and every following layer.
Step 6
Add a layer of sautéed carrots and onions on the chicken. Press each layer slightly to keep the salad firm after removing the ring.
Step 7
Grate the boiled eggs coarsely and add as the next layer.
Step 8
Then add a layer of sautéed mushrooms.
Step 9
Finish with a layer of grated cheese. Remove the serving ring. Chill the salad slightly and garnish to taste. Enjoy!