Chicken and Mushroom Salad

Ingredients:

• 1lb of boneless skinless chicken breast
• 12oz of mushrooms
• 4-5 eggs
• 4-5oz of shredded cheese (I used italian blend)
• Ground black pepper to taste
• Salt to taste
• 4 tablespoons of mayo, or more if needed
• 1-2 tablespoons of vegetable oil

How to make, step-by-step:

1. Prepare ingredients: boil eggs on hard, clean mushrooms:

   

2. Bring a pot with water to boil, salt to taste, add chicken in and cook until cooked through (about 20 mins); remove pot from burner and let chicken cool down with the water:

   

3. Slice each mushroom in half and then slice them in smaller pieces; warm a skillet up with a bit of vegetable oil over moderately high heat; add mushrooms in and fry mushrooms for 5-6 mins, constantly stirring:

   

4. Salt to taste:

   

5. Season with ground black pepper, mix and remove skillet from the burner, set aside:

   

6. Separate egg whites from egg yolks of boiled eggs:

   

7. Grate egg whites on a big slots of grater to the skillet with mushrooms, mix:

   

8. Lay mushroom and egg white mix in even layer in a pan:

   

9. Remove chicken meat from water, and dice it into very small dices:

   

10. Mash egg yolks with a fork:

    

11. Add mashed egg yolks to chicken:

    

12. And mix:

    

13. Add all mayo in, you want to get more or less homogeneous mix, so use more if needed:

    

14. Mix good:

    

15. Using a spoon, lay chicken, egg yolks and mayo mixture over mushroom one, spoon by spoon:

    

16. Even the layer out:

    

17. Sprinkle it with shredded cheese and serve: