Chicken Salad with Corn and Mushrooms

Ingredients

2 eggs

1 can canned corn

300 g chicken (fillet)

150 g carrots

100 g onions

300 g mushrooms

Mayonnaise

Salt

Pepper

Peel the carrots and onions. Grate the carrots. Finely chop the onion. Boil the chicken fillet in salted water, cool, and finely chop. Peel and finely chop the mushrooms.

Fry the onion in vegetable oil until soft, then add the carrots and lightly fry. Add the mushrooms and fry until tender. Season with salt and pepper. Cool the mixture. Hard-boil the eggs, peel, and grate.

Drain the corn. Combine all ingredients, season with salt and pepper, and add mayonnaise. Place on a plate and garnish with herbs.

Enjoy!