John Myers
Ingredients for 8 servings:
- 1 jar mushrooms, pickled, whole heads
- ½ handful of spring onions or chives
- ½ handful of dill
- 200 g chicken breast, cooked
- 200 g lettuce (Korean carrot salad)
- 100 g cheese, e.g. Gouda
- 3 jacket potatoes
- 3 pickles, approx. 7 cm
- some mayonnaise
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Russian layered salad with mushrooms, potatoes and chicken
To prepare: Cut the chicken breast into fine cubes, approx. 5-7 mm. Peel the jacket potatoes and grate them on a coarse grater, then grate the cheese. Grate the pickles on a fine grater. Finely chop the spring onions or chives and dill. If the carrot salad is too long, simply chop them a little finer. To layer: Place the mushrooms head down in the pot. Scatter the finely chopped greens over the mushrooms, distribute the potatoes evenly on top, and gently press down. Spread with mayonnaise. Add the pickles and spread with mayonnaise. Layer the chicken breast pieces on top and spread with mayonnaise. Then add the carrot salad and spread with mayonnaise again. Finally, spread the cheese on top and press everything down lightly. Now carefully turn the pot out onto a plate or platter. Tip: The most important thing is to use a suitable container for layering. A regular, medium-sized pot works best. Rub the pot with a little sunflower oil so that you can easily turn out the salad.
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