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"Favorite" Layered Salad with Smoked Chicken

A gorgeous salad whose taste and looks are worth the effort! This "Favorite" salad with smoked chicken turns out both delicious and beautiful. Building it in individual portions lets you serve everyone a fully composed dish on their own plate. A great option for company!

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Salad Favorite recipe with smoked chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 % 9 g
Fats 50 % 11 g
Carbohydrates 9 % 2 g
121 kcal
GI: 100 / 0 / 0
  • The "Favorite" salad isn't the simplest to make, but its wonderful taste and looks are worth the effort. Start with the trickiest part, the mushrooms. Rinse them under running water, pat dry, and cut into small pieces. Heat a skillet with vegetable oil and fry the mushrooms over medium heat until golden. At the same time, hard-boil the eggs (5 to 7 minutes from when the water boils). As soon as they're done, plunge them into ice water and leave them there until you're ready to grate. Stir the mushrooms now and then so they don't scorch. Peel, wash, and pat the onion dry. Cut it into a small dice and add it to the mushrooms once they're halfway done. Season with salt and pepper. Fry until the mushrooms and onion are fully cooked, then turn off the heat and let them cool completely. To speed things up, move the mushrooms to a plate. If there's too much oil, drain the mushrooms and onion in a colander so the excess fat runs off and doesn't end up in the salad. While the mushrooms cool, deal with the smoked chicken. Any cut works, a leg quarter is great. Pull the meat off the bone; leave the skin on or take it off, however you like. Cut the chicken into small cubes. Peel the eggs, grate them on the fine holes of a grater, and put them in a deep bowl. Grate in the processed cheese too; a firm variety is easier to grate. Add the mayonnaise and mix the cheese and egg together until smooth. Spread the now-cooled mushrooms over the bottom of the plate you'll serve on. Spread half of the egg-and-cheese mixture on top, evenly. Next comes a layer of smoked chicken, then the second half of the cheese-and-egg mixture. Cut the tomato into thin half-moons and arrange them nicely over the top. Finish with finely chopped dill, let the salad set in the fridge for a couple of hours, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Champignons - 24  kcal/100g
  • Processed cheese with 60% fat content - 354  kcal/100g
  • Processed cheese with 45% fat content - 294  kcal/100g
  • Cheese 'megle' - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Smoked chicken - 117  kcal/100g

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