Irina’s Layered Chicken and Mushroom Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 90 g
2. 2 Potatoes≈ $2.19 per kg 55 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Button mushrooms≈ $7.50 per kg 35 g
5. 5 Onions≈ $1.60 per kg 13 g
6. 6 Cucumbers≈ $3.67 per kg 30 g
7. 7 Mayonnaise 35 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach chicken¹ breast in salted water for 20 minutes until fully cooked (white meat inside). Boil potatoes² in their skins and eggs³ for 10–20 minutes, then cool completely.

2. Finely chop the onion⁵ and slice the mushrooms. Pan-fry in oil for 7 minutes until golden and cool.

3. Slice the chicken¹ into thin strips and layer it first in a dish. Spread with mayonnaise.

4. Peel the potatoes², grate them coarsely, and layer them next. Spread with mayonnaise.

5. Top with the fried mushrooms and onion⁵, then spread with mayonnaise.

6. Slice the cucumbers⁶ into thin strips and layer them next. Spread with mayonnaise.

7. Grate the eggs³ finely and sprinkle over the top. Chill for 20 minutes before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.