Recipe onlinefamilyhomerecipes.com/recipe/layered-chicken-and-mushroom-salad-cake/Scan the code to open the recipe on your phone

Salads

Layered chicken and mushroom salad cake

Name: Layered chicken and mushroom salad cake
Yield: 6 servings
Cuisine: Slovak
Ingredients: 200 g Cucumbers; 250 g Mushrooms; 250 g Chicken breasts; 6 Eggs; 180-200 g Mayonnaise; to taste Salt and pepper; to taste Dill

A no-bake salad cake with chicken, eggs, mayonnaise, cucumbers, mushrooms, and dill. Chill for at least 2 hours before serving. Serves 6.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 25 min
Cook time: 10 min
Servings: 6 servings
Difficulty: Medium

Jump to recipe

Layered chicken and mushroom salad cake is a cold, savory dish assembled in a pan without baking. Layer cooked, chopped chicken breasts, grated eggs mixed with mayonnaise, cucumbers, and sautéed mushrooms in a pan lined with plastic wrap, seasoning the layers with salt, pepper, and dill. Chill the cake for at least two hours to set. After unmolding, garnish it with dill, cucumber, egg, or parsley for an eye-catching presentation.

Ingredients

6 servings

Cucumbers 200 g
Mushrooms 250 g
Chicken breasts 250 g
Eggs 6
Mayonnaise 180-200 g
Salt and pepper to taste
Dill to taste

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Boil the chicken breasts in salted water or pan-sear them until white in the thickest part and the juices run clear. Slice the mushrooms and sauté until the liquid they release has evaporated. Let the chicken and mushrooms cool completely.
Cut the chicken breasts and cucumbers into small pieces and finely chop the dill. Hard-boil the eggs, grate them, and mix with the mayonnaise. Line a pan with plastic wrap.
Arrange the chicken as the first layer, then add the egg mixture and cucumbers. Sprinkle with dill and season with salt and pepper to taste. Continue with a layer of eggs, then mushrooms, then eggs again. Cover with plastic wrap and refrigerate for at least two hours.
Turn the set cake out of the pan and garnish with dill, the remaining cucumbers, eggs, or parsley.

Tip: Leave the plastic wrap hanging over the edges of the pan so you can easily lift out the set cake. Let the chopped cucumbers drain briefly to keep the cake from becoming watery.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 351 kcal
Protein: 17 g
Carbohydrates: 3.1 g
of which sugars: 1.7 g
Fat: 30 g
of which saturates: 5.5 g
Fiber: 0.6 g
Salt: 1.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vrstvený šalátový koláč s kuracím mäsom a hubami