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–+ servings

Layered Chicken Salad

Layered of chicken, potatoes, carrots, and eggs. A delicious and easy layered chicken salad recipe.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Author: Valentina

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
US Customary - Metric

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!

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.)