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.
2. 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.
4. Stage
Mix all the ingredients, add mayonnaise, season to taste and mix well.
5. Stage
Leave the salad for 10 minutes before serving.
