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White birch salad with chicken and prunes

White Birch salad with chicken and prunes

Incredibly delicious, beautiful, tender, and made from simple ingredients! This White Birch salad with chicken and prunes will dress up any holiday table and win everyone over with its mellow, harmonious flavor. You can swap the layers around, alternate them differently, or even toss everything together. The key here is the white-birch decoration on top!

Snezhana

Recipe author

White birch salad with chicken and prunes

Composition / ingredients

Servings:

Chicken breasts

300

Mushrooms

200

Prunes

100

Onion

Potatoes

Eggs

Mayonnaise

150

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 33 % 9 g

Carbohydrates 37 % 10 g

148 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make White Birch salad with chicken and prunes? Gather the ingredients from the list. Ahead of time, boil the chicken in salted water until done (about 15–25 minutes from the time the water comes to a boil), let it cool, and chop it finely with a knife.
Step 2:

You can use any mushrooms in this salad: button mushrooms or wild ones—fried, salted, or pickled, whichever you like best. Each kind, of course, gives a new and interesting flavor. If you use fried mushrooms, you can add some pickles for a contrast of flavor. I'm using salted milk mushrooms, so I left the pickles out. Chop the mushrooms finely with a knife.
Step 3:

Rinse the prunes under running water and pour boiling water over them for about two minutes so they swell and soften. Drain the water. Cut the prunes into small cubes or strips. Set aside a few strips to decorate the salad.
Step 4:

Wash the potatoes and boil them in their skins (check doneness with a fork). Cool the potatoes, peel them, and grate them on the medium or coarse side of a grater.
Step 5:

Peel the onion and cut it into small cubes. You can use a sweet salad onion, which isn't strongly bitter. If a regular onion tastes too sharp, you can marinate it in vinegar or pour boiling water over it after chopping.
Step 6:

Hard-boil the eggs (about 10 minutes from the time the water comes to a boil). Cool them in cold water and peel them. Separate the whites from the yolks and grate each separately.
Step 7:

Start assembling the layered salad. You can use a ring mold or just build the salad in layers in a deep bowl. Put the prunes down as the first layer and spread a thin layer of mayonnaise over them. Then build the salad in this order: chicken, mushrooms, onion, grated potato. Spread mayonnaise over each layer. You can change the order of the layers if you like—it won't change the flavor.
Step 8:

Add the eggs last: the yolk in the center and a ring of white around it. Using mayonnaise, the reserved prunes, and fresh parsley, draw a birch tree on the surface of the salad. Let the salad chill and soak in the refrigerator, then serve. Enjoy your meal!

Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
To keep your eyes from stinging when you slice onions, rinse the onion and the knife with cold water. The cutting board won't pick up the unpleasant onion smell if you rub it with a slice of lemon before cutting.
It's better to make the mayonnaise yourself—it'll be tastier and healthier. See some great homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mix them with mayonnaise in any ratio you like—it'll cut the calories.