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Fairy Tale salad with chicken and mushrooms

Fairy Tale salad with chicken and mushrooms

A hearty layered salad for holidays and everyday meals! A very simple salad made with affordable ingredients. The components are familiar and the flavors come together nicely. You can make it for a family dinner or dress it up to serve guests — everyone goes home full!

Anna

Recipe author

Fairy Tale salad with chicken and mushrooms

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Composition / ingredients

Servings:

Chicken breasts

150

Champignons

200

Potatoes (small, or one large)

Carrots

Onion

Pickled cucumbers (small)

Eggs (only the yolks are needed)

Mayonnaise

100

Vegetable oil (for frying the champignons and onion)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 37 % 7 g

Carbohydrates 32 % 6 g

110 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the listed ingredients. Use boneless chicken breast fillet, boiled or baked ahead of time. The carrots, potatoes, and eggs also need to be cooked through ahead of time (don't overcook the vegetables) and cooled completely. For the cucumbers, use pickled ones — brined ones work too, just not too watery. I dress the salad with mayonnaise, but you can use a mix of mayonnaise and sour cream. Get out your serving dish; the salad is built in layers.
Step 2:

Rinse the fresh champignons under cold running water to remove any grit and dirt. Cut them into fairly large pieces. Peel and chop the onion. Heat a skillet with vegetable oil, add the chopped mushrooms and onion, and fry them over medium heat, uncovered and stirring constantly, until done. Salt them near the end. Let the fried mushrooms cool. You can use frozen champignons instead of fresh.
Step 3:

I'll be building the salad on individual plates using a plating ring. Set the ring on a plate and add the boiled potato, grated on the coarse side of a grater, pressing it down gently with a spoon into a firm, even layer across the bottom. Spread mayonnaise over it or pipe on a crosshatch. You can salt the potato if you like, but to my taste the salt from the mayonnaise is enough.
Step 4:

Cut the pickled cucumbers into small cubes and add them as the next layer, pressing gently. Spread on a little mayonnaise.
Step 5:

Add the fried, cooled mushrooms and onion as the next layer over the cucumbers and spread with mayonnaise.
Step 6:

Cut the boiled chicken breast into small cubes or shred it into short strands and lay it over the mushroom layer. Spread on a little mayonnaise.
Step 7:

Peel the boiled carrot and grate it on the coarse side of a grater. Add it as the next layer and spread with mayonnaise.
Step 8:

Peel the boiled, cooled eggs and separate the yolks from the whites. Grate the yolks on the fine side of a grater as the final layer. The whites aren't used in this salad.
Step 9:

Chill the finished salad for at least an hour before serving so the layers meld together. Decorate it however you like — with mushrooms, fresh herbs, or vegetables. I garnished mine with whole fried mushrooms and fresh herbs.