This Layered Chicken Salad recipe is a beautiful salad with layers of chicken, potatoes, eggs, carrots, and mushrooms. An appealing salad recipe for any occasion.
Nothing more special than the holidays at the end of the year. We have a huge family and though we are unable to frequently get everyone under one roof, we still manage to around the holidays. I love trying all the different foods that everyone brings. All the hustle and bustle with preparation is so exciting. The kids are usually off of school and that means we bake together!. I love having them help me in the kitchen with holiday preparation. This is a great salad to do with kids, they will surely enjoy it. When we do this salad, one child is peeling the potatoes, another the carrots and third the eggs. Then they help grate the vegetable and stack the layers. So fun.
How appealing will this salad look on the table during the holidays?. It looks so pretty, tastes wonderfully good and is rather simple to make. I love the combination of chicken with potato, and mushrooms.
how to make a layered chicken salad-
- Cut the unpeeled carrots in half and place carrots and unpeeled potatoes in a pot.
- Cover with water and boil for about 25-30 minutes, until the knife cuts through potatoes easily.
- Cook eggs. Let cool.
- Peel the potatoes and carrots. Removed shells from the eggs.
- Grate the eggs, potatoes, and carrots.
- Slice the mushrooms. Saute the mushrooms with oil until golden. Salt and pepper to taste.
- Prepare the dressing– Combine together mayo, sour cream, garlic, dish, salt, and pepper.
- Drain the chicken breast.
- Spray a drinking glass with baking spray. Place the cut in the enter of the platter you will be using.
- Layout the chicken on a platter as the first layer around the jar. Lightly pat down the chicken.
- Spread some dressing over the first layer with a spatula.
- Add the potatoes as the next layer, and top with more dressing.
- Next, add the carrots and add a small amount of dressing.
- Then, add the eggs and drizzle the remaining dressing. Slowly remove the glass.
- Top salad with the mushrooms.
- Keep covered and refrigerated.
- Enjoy.
Layered Chicken Salad
Ingredients
- 20 oz chicken breast
- 2 small potatoes
- 2 carrots
- 4 boiled eggs
- 12 oz mushrooms
- 1 tsp oil
dressing-
- 1 cup mayonnaise
- 1/3 cup sour cream
- 2 garlic cloves, minced
- 2 tsp dill, optional
- salt & pepper
Instructions
- In a pot add the unpeeled potatoes and the carrots cut in half. Cover with water and boil 25-30 minutes on high heat until knife peers through potatoes easily.
- Cook eggs. Let cool.
- Peel the potatoes and carrots. Removed shells from the eggs. Grate the eggs, potatoes and carrots.
- Peel and slice mushrooms. Saute in pan on high heat until pan is dry. Add the oil, salt/pepper the mushrooms and saute few more minutes. (If mushrooms are too greasy once cooked, pat with a paper towel before adding to salad.)
- For the dressing; combine the mayonnaise, sour cream, garlic, dill and a dash of salt and pepper. Take a large plastic bag and place it into a large mug with the sides of the bag over the mug. Put the dressing into the bag. (I find it easier to drizzle the dressing this way instead of with a spoon. This is optional of course).
- Drain the water from chicken.
- Spray a drinking glass or canning jar with baking spray, (this will assure easier removal of the jar).
- Take a cake platter or whatever other platter you will using and place the jar in the middle.
- Put the chicken on the platter as the first layer around the jar. Pat the chicken down so it’s an even layer. (Put all the ingredients tightly against the jar so they don’t fall when jar is removed).
- Snip a small piece of the plastic bag off. Drizzle the dressing over the chicken and gently with an icing spatula, spread dressing evenly.
- Add the potatoes, add more dressing.
- Add the carrots, add a small amount of the dressing and spread. (Too much dressing will make the eggs mushy).
- Add eggs, drizzle spread remaining dressing. Slowly remove jar.
- Top salad with the mushrooms.
- Keep covered and refrigerated. This can be made the day before.
- Enjoy!