Layered Chicken Salad

Stunning layers of chicken, potatoes, eggs, carrots and topped with sautéed mushrooms. An appealing salad recipe for any occasion.

 layered chicken salad

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. Oh yumm.

If you like layered salads, try the other Layered Salad I have posted that my friend shared with me. It’s a hit at just about every party I have made it to.

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*Note: To spread the dressing, an icing spatula works wonderful!!

Ingredients:

2 (10 oz each) cans 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

Serves: 6-8

Directions:

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. Don’t overcook or else the potatoes will become mushy. Drain water and let the potatoes and carrots cool before using.

Cook eggs. Let cool.

Peel the potatoes and carrots. Removed shells from the eggs. Grate the eggs, potatoes and carrots.

cooking the vegetables

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. use an icing spatula or take a large Ziploc 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).

saute mushroom

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 another 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 Ziploc bag off. Drizzle the dressing over the chicken and gently with a butter knife (or icing spatula), spread the 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 and spread remaining dressing. Slowly remove the jar.

layering the salad

Top salad with the mushrooms.

Keep covered and refrigerated. This can be made the day before.

layered chicken salad

(Note: We like salt (maybe a little too much). So I lightly salted the chicken and mixed it before adding to the platter. Same with the potatoes.)

Enjoy.

Layered Chicken Salad
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 


Course: Salad
Servings: 6 -8 servings
Author: Valentina's Corner
Ingredients
  • 2 (10 oz each) cans 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
  1. 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. Don’t overcook or else the potatoes will become mushy. Drain water and let the potatoes and carrots cool before using.
  2. Cook eggs. Let cool.
  3. Peel the potatoes and carrots. Removed shells from the eggs. Grate the eggs, potatoes and carrots.
  4. 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.)

  5. For the dressing; combine the mayonnaise, sour cream, garlic, dill and a dash of salt and pepper. Take a large Ziploc 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).
  6. Drain the water from chicken.
  7. Spray a drinking glass or canning jar with baking spray, (this will assure easier removal of the jar).

  8. Take a cake platter or whatever other platter you will using and place the jar in the middle.
  9. 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).
  10. Snip a small piece of the Ziploc bag off. Drizzle the dressing over the chicken and gently with an icing spatula, spread dressing evenly.

  11. Add the potatoes, add more dressing.
  12. Add the carrots, add a small amount of the dressing and spread. (Too much dressing will make the eggs mushy).
  13. Add eggs, drizzle spread remaining dressing. Slowly remove jar.
  14. Top salad with the mushrooms.
  15. Keep covered and refrigerated. This can be made the day before.
  16. Enjoy!
Recipe Notes

(We like salt (maybe a little too much). So I lightly salted the chicken and mixed it before adding to platter. Same with the potatoes.)

 

Layered Chicken Salad with Potatoes, Carrots and Mushrooms. ValentinasCorner.com

Valentina's Corner

Show 14 Comments
  • Kitty-cat 04/13/2016, 10:03 pm

    I will make this salad instead of olive for my daughters’s birthday party, I think I will cook chicken myself though. Good job Valia on your recipes in fact I am making piroshki right now waiting on dough to rise they look so yummi had to make them.

    • admin 04/14/2016, 12:08 am

      Thank you so much Kitti for your sweet comment. I hope you enjoyed the piroshki, we had some last week as well.. 🙂 Sounds like a great idea for a party, it will look so pretty! Cooking chicken yourself will make it even better!! Happy Birthday to your daughter. Wishing God’s blessing upon her life!! 🙂

  • Lily 11/18/2015, 7:57 pm

    Want to make it for the party, Do you think if i will cook chicken my self, it would be good?

    • admin 11/19/2015, 1:11 am

      Lily, Oh yes. It will probably be even better:). Enjoy your party.

  • Viktoriya 11/18/2015, 2:33 am

    can you make it a day in advance?
    thank you)

    • admin 11/18/2015, 8:41 am

      Viktoriya, you sure can. 🙂 I almost always do it a day ahead, just keep it covered and refrigerated. Enjoy. 🙂

  • Julie 11/26/2014, 5:53 pm

    So I did make this salad, it turned out yummy and beautiful!! Thanks so much!!

    • admin 11/28/2014, 10:44 pm

      Julie,
      Thank you for letting me know. Glad you liked it =].

  • natasha 11/11/2014, 3:02 pm

    beautiful. good job

    • admin 11/11/2014, 11:33 pm

      Nathasha,
      Well thank you.. 🙂 🙂

  • Julie 11/10/2014, 12:43 am

    Privet!
    Amazing presentation! Will definitely make it for thanksgiving!!
    Thanks so much for sharing!

    • admin 11/10/2014, 11:53 am

      Julie,
      Thank you, thank you.. I do hope you enjoy it!:)

  • Wow ! This salad looks so pretty. What a great holiday idea.

    • admin 11/08/2014, 2:24 pm

      Thank you Valechka!..:)

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