Mushroom and Chicken Salad

Boil the chicken until cooked through, then remove from the broth and let it cool.

Wash the potatoes and boil them in their skins. Cool and peel.

Wash and dry the mushrooms, then slice them.

Sauté the mushrooms in a hot skillet with olive oil until lightly golden.

Season the mushrooms with salt at the end of cooking, cover with a lid, and set aside.

Cut the chicken into small bite-sized pieces. Do the same with the potatoes and pickles.

Wash, dry, and chop the green onions.

Combine all the ingredients.

Dress with sour cream mixed with mustard, black pepper, and salt.

Toss everything together, then refrigerate for 30 minutes to an hour.