Portioned salad with chicken, corn and mushrooms

380 g corn (1 can)
what kind of corn to choose? we'll show

300 g fungi (mushrooms or other)

300 g boiled chicken

150 g carrots

100 g onions

2 boiled eggs

vegetable oil

mayonnaise

salt

Chicken breast cut into small cubes, peel and finely chop the onion, peel, grate carrots on medium grater.

Rinse the mushrooms, pour over boiling water, drain, cut into cubes.

Bow to put on the frying pan with vegetable oil, to fry, put the carrots, saut until soft, then add mushrooms, fry until evaporation of liquid about 7-10 minutes, let the mixture cool.

On a coarse grater rubbing eggs.

Combine the sauteed mixture with eggs, corn, chicken, salt, add the mayonnaise and stir, put the salad in the cold.

Before serving a La carte salad with chicken, corn and mushrooms to put on the forms, tilting flat on a plate and decorate to taste.