Nothing more special than the holidays at the end of the year. We have a huge family and though we are unable to frequently get everyone under one roof, we still manage to around the holidays. I love trying all the different foods that everyone brings. All the hustle and bustle with preparation is so exciting. The kids are usually off of school and that means we bake together!. I love having them help me in the kitchen with holiday preparation. This is a great salad to do with kids, they will surely enjoy it. When we do this salad, one child is peeling the potatoes, another the carrots and third the eggs. Then they help grate the vegetable and stack the layers. So fun. How appealing will this salad look on the table during the holidays?. It looks so pretty, tastes wonderfully good and is rather simple to make. I love the combination of chicken with potato, and mushrooms.
how to make a layered chicken salad-
Cut the unpeeled carrots in half and place carrots and unpeeled potatoes in a pot.Cover with water and boil for about 25-30 minutes, until the knife cuts through potatoes easily.Cook eggs. Let cool.Peel the potatoes and carrots. Removed shells from the eggs.Grate the eggs, potatoes, and carrots.Slice the mushrooms. Saute the mushrooms with oil until golden. Salt and pepper to taste.Prepare the dressing– Combine together mayo, sour cream, garlic, dish, salt, and pepper.Drain the chicken breast.
Spray a drinking glass with baking spray. Place the cut in the enter of the platter you will be using.Layout the chicken on a platter as the first layer around the jar. Lightly pat down the chicken.Spread some dressing over the first layer with a spatula.Add the potatoes as the next layer, and top with more dressing.Next, add the carrots and add a small amount of dressing.Then, add the eggs and drizzle the remaining dressing. Slowly remove the glass.Top salad with the mushrooms.Keep covered and refrigerated.Enjoy.
