Easter chicken salad

This delicate and appetizing Easter chicken salad can easily become a signature dish on your Easter table.

Cooking time 50 minutes


Chicken fillet 200 g

Baltic cheese 100 g

Champignons 3-4 pcs

Eggs 2 pcs

Pickled cucumbers 2 pcs

Natural carrots 2 pcs

1/2 onion

Provencal mayonnaise 3-4 tbsp l.

Dill for decoration

Red caviar 2 tbsp l.

Vegetable oil 2 tbsp. l.


Boil the chicken fillet and cool.

Chop mushrooms and onions.

Fry mushrooms and onions in a frying pan with vegetable oil.

Place the glass on the dish and put the finely chopped chicken fillet in the first layer. Lubricate with mayonnaise.

Peel and grate boiled carrots.

Put in a second layer and brush with mayonnaise.

Finely chop the pickled cucumbers and place on a layer of carrots.

Layer a layer of fried mushrooms with onions and a little mayonnaise.

Grate boiled eggs.

Place the grated eggs on top of the mushroom layer. Lubricate with mayonnaise.

Sprinkle with grated cheese on all sides. Remove the glass.

Add finely chopped dill.

Top with mayonnaise and red caviar.

Our festive Easter salad with chicken is ready. Let the salad stand and serve for the festive table.

Bon appetit! Happy Easter!