Chicken and mushroom salad


Chicken and mushroom salad

By 2015. July 6. Monday

  • Prep Time : 15 minutes
  • Cook Time : 15 minutes



Halve the mushrooms and cook in boiling water. Dice the chicken breast and fry.

For the sauce mix the yolks of the hard-boiled eggs with the sugar, mustard, salt, pepper and olive oil. Mix well and combine with the sour cream.

Mix the mushrooms, chicken breast, sweetcorn and diced egg whites in a large bowl and add the sauce.

In spring in asparagus season you can add also asparagus to the salad. Cut the asparagus into 2-cm lengths and steam without overcooking. Then just mix them.

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