Mushroom salad

Cut the chicken thigh fillet (150 g) into medium pieces.

Fry the chicken in a pan until cooked through and lightly golden brown, then let it cool.

Dice the boiled eggs (2 pcs).

Chop the fried mushrooms with onions (100 g) into small pieces and let them cool completely.

Grate the hard cheese (60 g) on a coarse grater.

Add corn (100 g) if using, or omit it for a more keto-friendly option.

Combine all the ingredients in a bowl.

Dress with homemade mayonnaise (50 g) and gently mix.

If necessary, adjust the taste with salt and pepper.

Chill the salad in the refrigerator for 20–30 minutes before serving.