Best Mushroom salad with chicken and corn

Mushroom salad with chicken and corn

Ingredients

• 2-3 eggs
• 400g chicken fillet
• 500g mushrooms
• homemade mayonnaise
• 1 bulb
• 1 carrot
• 170-200g canned corn
• vegetable oil

Directions

1. Peel the onion, chop and fry in vegetable oil until golden brown.
2. Add carrots, grated on a fine grater. And fry for another 10 minutes.
3. Add mushrooms to the pan, stir and fry until there is no liquid left in the pan. Remove the skillet from the heat and let the mixture cool down.
4. Boil the chicken fillet, cool and cut into small cubes. Boil the eggs and also cut into cubes. Drain liquid from canned corn and add to chicken fillet and eggs.
5. Combine the fried mass from the pan with chicken, corn and eggs. Salt, add mayonnaise and mix.
6. Serve mushroom salad with chicken and corn on the table, after cooling in the refrigerator for a couple of hours.
7. Bon appetit!