11.06.2020
70
Recipe information
Cooking:
40 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Boiled chicken breast 500 Column
2. Champignon 400 Column
3. Boiled eggs 4 PC.
4. Bulb onions 200 Column
5. Mayonnaise 50 Column
6. Vegetable oil 2 art. l
7. Black pepper taste
8. Salt taste

Cooking

1. Stage

Cut the mushrooms into slices, and the onion into half rings. Fry together in oil until golden brown, salt and pepper at the end to your taste.

1. Stage. Cut the mushrooms into slices, and the onion into half rings. Fry together in oil until golden brown, salt and pepper at the end to your taste.

2. Stage

Divide boiled eggs into proteins and yolks. Proteins cut into plates. Yolks can be used elsewhere or also added to the salad.

1. Stage. Divide boiled eggs into proteins and yolks. Proteins cut into plates. Yolks can be used elsewhere or also added to the salad.

3. Stage

Cut the fillet into pieces or disassemble into fibers.

1. Stage. Cut the fillet into pieces or disassemble into fibers.

4. Stage

Mix all the ingredients, add mayonnaise, season to taste and mix well.

1. Stage. Mix all the ingredients, add mayonnaise, season to taste and mix well.

5. Stage

Leave the salad for 10 minutes before serving.

1. Stage. Leave the salad for 10 minutes before serving.