Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with chicken, mushrooms and potatoes? Prepare the necessary ingredients. You can take any part of the chicken, I have chicken fillet. Take odorless vegetable oil.
Step 2:
If you use fresh mushrooms, pre-rinse them with water, dry them. Cut the champignons into medium cubes. If the mushrooms are forest, they must first be boiled. You can also take pickled mushrooms.
Step 3:
Pre-peeled onion cut into small cubes.
Step 4:
Heat the vegetable oil in a wide frying pan. Fry the mushrooms with onions over moderate heat until tender. At the same time, stir the mushrooms periodically so that they fry evenly. Towards the end of cooking, add salt to the mushrooms, mix.
Step 5:
Boil the chicken in boiling salted water until tender. To make the meat juicy, be sure to lower it into already boiling water, not cold. Remove the finished chicken from the broth, let cool.
Step 6:
Wash the root vegetables with a brush or a stiff sponge under running water. Cook the vegetables over moderate heat. How to check the readiness of vegetables? Pierce the vegetables with a knife. If they are soft, then they are ready. Remove the vegetables from the water, cool.
Step 7:
Wash the eggs, fill with water, bring to a boil. Cook the eggs over medium heat for 7-8 minutes from the moment of boiling, drain the water. Pour the hard-boiled eggs with cold water so that they cool down and are better cleaned from the shell.
Step 8:
Peel potatoes and carrots, chop on a coarse grater.
Step 9:
Cut the chicken into small cubes.
Step 10:
Peel the eggs from the shell, grate on a coarse grater.
Step 11:
Place the cooking ring (d=16-18 cm) on a flat plate. Lay out the potatoes in the first layer, smooth them out. Season the potatoes with salt, but very little, as the salad is seasoned with mayonnaise.
Step 12:
Apply mayonnaise on a layer of potatoes.
Step 13:
Put the fried mushrooms in the next layer. They do not need to be lubricated.
Step 14:
Then spread the sliced chicken evenly.
Step 15:
Top with mayonnaise.
Step 16:
Next - grated carrots and mayonnaise.
Step 17:
Put grated eggs on the carrot layer and mayonnaise again.
Step 18:
Chop the cheese on a coarse grater.
Step 19:
Finish the salad with grated cheese, laying it evenly on top. Cover the finished salad with cling film and put it in the refrigerator for 1 hour.
Step 20:
Remove the cooking ring. Salad with chicken, mushrooms and potatoes is ready! Before serving, you can decorate it on top. Bon appetit!
All products that have undergone heat treatment should be completely cooled down when preparing the salad.
Instead of fresh, you can take frozen mushrooms. They can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your equipment) and drain the liquid.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Forest mushrooms - 21 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 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
