Banderas Chicken and Mushroom Salad

Boil the chicken thighs in salted water until tender (about 30 minutes), let them cool, and remove the skin and bones. Dice the meat into small pieces.

Finely dice the onion and sauté in vegetable oil until translucent. Add the cooked mushrooms and cook together for 4–5 minutes. Let it cool.

Dice both the pickled and fresh cucumbers finely. If the cucumbers are very juicy, gently squeeze out any excess liquid.

For the dressing, combine the mayonnaise, sour cream, and mustard, add black pepper, and mix well.

Mash the canned beans slightly with a fork or potato masher, add the minced garlic and 1 tsp of the dressing, and mix until a paste-like consistency is reached.

Assemble the salad in a serving ring in layers: Chicken with a layer of dressing, Pickled cucumbers, Mushrooms with onions with a layer of dressing, Fresh cucumbers with a thin layer of dressing, Beans with garlic.

Top the salad with chopped walnuts.