- 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.