Chicken and mushroom salad

Chefgomba csirkés gombasaláta

Chicken and mushroom salad


  • 500 g button mushroom
  • a half chicken breast
  • 5 tablespoons sweetcorn

For the sauce:

  • 2 hard-boiled eggs
  • 1 tablespoonmustard
  • 300 ml cream
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • salt and pepper

Halve the mushrooms and cook in boiling water. Dice the chicken breast and fry.

For the sauce, mix the yolks of the hard-boiled eggs with the sugar, mustard, salt, pepper and olive oil. Mix well and combine with the sour cream.

Mix the mushrooms, chicken breast, sweetcorn and diced egg whites in a large bowl and add the sauce.

TIP: In spring in asparagus season you can add also asparagus to the salad. Cut the asparagus into 2-cm lengths and steam without overcooking. Then just mix them.