“Mushroom Valley” Salad



  • Chicken meat – 5 oz (150g)
  • Coconut or olive oil –  2-3 tbsp
  • Potato, medium – 1
  • Carrot, medium – 1
  • Eggs, large – 2
  • Mozzarella cheese, or similar –   3 oz (100g)
  • Mushrooms, marinated –  5 oz (150g)
  • Green onion (chives) –  5 to 7
  • Baby dill, fresh or frozen – 2 tbsp
  • Mayonnaise –  4 tbsp
  • Garlic, minced –  1 clove, medium
  • Sea salt, small amount to sprinkle


The amount of each ingredient is approximate.  You may modify them appropriately to the size of the bowl you use.

You will also need a dish about 2 ¾ inches (6 cm) deep to mix the salad. 

For this recipe I used a dish with a 5″ (12 cm) bottom diameter and a  6.5″ (16 cm) top edge diameter.  These dimensions are just to give you an idea of what size dish to choose.


Note: while working on the preparation of this recipe, I doubled the ingredients. That’s why you’ll see more of each ingredient in the pictures than was specified in the list of ingredients. To make one dish/plate of the salad, use the amount of ingredients written above.



Meat Preparation

For the best result, use the chicken tights.  You could use other meat if desired, but this one is my favorite.


Cut the meat into small pieces, cook in coconut or olive oil thoroughly, in a pan.

 Egg Preparation

image042Put the eggs in a pot with water, bring to a boil, reduce heat, cook for 8 to 10 minutes. 

Hint: I always add a small amount of salt to the water to prevent the eggs from leaking during cooking in case of any cracks in the shell.

Drain the hot water, fill the pot with cold water. Let eggs cool.


Potato and Carrot Preparation

image043Cook the potatoes and carrots together, in a pot of water. The cooking time will be 20 to 30 minutes.

Drain the water and let the potatoes and carrots cool.


Chop the green onions and dill.



image044Using a large niches grater, separately shred the potato, carrot, eggs, and cheese.


Mayo Preparation

In a cup, mix the mayonnaise with the minced garlic. 



Mushrooms Preparation

For this recipe, buy marinated mushrooms from a store.  Salted mushrooms won’t give as good a taste in the salad.


For this recipe demonstration, I used the marinated Armillaria mellea (shown on the left).


Take the necessary amount of the mushrooms from the jar, drain using a mesh strainer.


Making Layers

image046First layer – mushrooms.

image047Second layer – dill.


Third layer – chives.

image049Fourth layer – carrot.


Fifth layer – cheese.

image051Sixth layer – mayo and garlic mixture.


Seventh layer – chicken meat, cooked.

image053Eighth layer – eggs.


Ninth layer – potato.

Sprinkle a little salt over the potato.

image055The top layer should be even with the top edge of the dish.

Cover it with plastic wrap or a lid (if the dish comes with a lid), put into refrigerator for 4-6 hours or overnight.


Flipping the Salad – Get Ready to Serve

image056Put a serving plate upside down on the top of the salad dish.  Hold tight with both hands, flip them over.

image057The salad will detach easily from the dish.

Remove the dish.

The salad is ready to serve.


Serve cold.


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