Layered salad with chicken, sweet peppers, tomatoes and pickled mushrooms

Layered salad with chicken, bell peppers, tomatoes and pickled champignons will be a bright and hearty decoration for any meal. The salad has a lot of vegetables, hearty and juicy chicken pieces, nutritious eggs and pickled mushrooms with a slight sourness. All ingredients are great friends with each other.

Ingredients

• Chicken fillet - 400 g
• Tomatoes - 260 g
• Marinated champignons - 240 g
• Bulgarian red pepper - 240 g
• Bulgarian yellow pepper - 15 g
• Onion - 150 g
• Eggs - 3 pcs.
• Mayonnaise - 140 g
• Vegetable oil - 30 ml
• Vinegar 9% - 100 ml
• Fresh greens - 10 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all ingredients.
2. Any green will do. I use dill.
3. Hard boil the eggs (10 minutes after boiling water), then cool in cold water.
4. Wash chicken well and pat dry with paper towel. Cut into small pieces.
5. Heat odorless vegetable oil in a frying pan. Add chopped chicken fillet. Stir. Cook for 4-5 minutes over moderate heat, stirring until the pieces turn white and the juice stands out.
6. Make a large fire and, stirring, fry the fillets for another 4-5 minutes, until lightly browned. During this time, all the liquid will evaporate, and the chicken meat will begin to brown. Cool the fried fillet to room temperature.
7. Clean and wash the onion. Cut into quarter rings. Move the onion to a deep plate and pour in 9% table vinegar. Stir and set aside for 10-15 minutes.
8. Wash the red bell pepper and remove the seeds. Cut the pepper into small pieces. Leave a piece of pepper for decoration.
9. For shaping the salad, I will use a split ring with a diameter of 17 cm. Place the ring on a flat plate. Lay out the chopped peppers. Tamp down with a spoon. Season lightly with salt and ground black pepper. Top up with mayonnaise. Adjust the amount of mayonnaise to your liking.
10. Put the cooled pieces of chicken fillet on a layer of bell pepper. Salt and pepper to taste. Remember that salt was not added during the frying of the fillet.
11. Squeeze the pickled onion from the vinegar. Lay out the next layer. Make a mesh of mayonnaise.
12. Cut marinated champignons into small pieces. Lay on a layer of onions. Tamp and grease with mayonnaise.
13. Peel the eggs from the shell, grate on a coarse grater. Lay the grated eggs on top of the mushrooms. Smooth with a spoon and brush with mayonnaise.
14. Wash and dry the tomatoes. Cut in half. Cut out a place at the stem. Scoop out the liquid with a spoon. Cut the dense pulp of tomatoes into cubes.
15. Lay the chopped tomatoes on the egg layer. Top up with mayonnaise. Salt and pepper if necessary.
16. Cut the yellow bell pepper and the remaining piece of red into small cubes. Wash and dry the dill. Cut finely. Mix chopped bell pepper with herbs. Decorate the salad. Place the salad in the refrigerator for 50-60 minutes.
17. Layered salad with chicken, bell peppers, tomatoes and pickled champignons is ready. Carefully remove the ring and serve the salad to the table.
18. Bon appetit!