Salad with corn and mushrooms

Hearty, holiday salad.
Instead of chicken fillet, you can use turkey or beef fillet.
From the specified amount of ingredients, 5-6 servings are obtained.

  • 1 can of corn (380 g)
  • 300 g mushrooms
  • 100 g onions
  • 150 g carrots
  • 300 g chicken fillet
  • 2 eggs
  • salt
  • mayonnaise
  • vegetable oil


Boil the fillet until tender (cook for about 20 minutes after boiling).
Cool down.

Cut in small pieces.

Finely chop the onion.

Grate the carrots on a medium grater.

Peel the mushrooms.
Cut into cubes.

Fry the onion in vegetable oil.

Add carrots.
Fry lightly.

Add mushrooms.
Fry until all liquid has evaporated (about 10 minutes).
Cool down.

Grate eggs on a medium grater.

Mix mushrooms with onions and carrots, eggs, fillets, corn (drain the water).
Salt a little.

Season with mayonnaise.

Enjoy your meal!

Leave a Reply

Your email address will not be published. Required fields are marked *