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Salad with chicken, prunes and mushrooms

Salad with Chicken, Prunes, and Mushrooms

Beautiful, original, and delicious—perfect for a holiday table! This salad with chicken, prunes, and mushrooms will be the centerpiece of your spread. Its flavor is just as interesting, combining lots of different ingredients. Serve it in one big bowl or in individual portions shaped in a ring.

naniki

Recipe author

Salad with chicken, prunes and mushrooms

Composition / ingredients

Servings:

Smoked chicken

200

Hard cheese

Eggs

Mushrooms

150

Potatoes

Carrot

Onion

Walnuts

Mayonnaise

Salt

Prunes

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 6 g

Fats 31 % 8 g

Carbohydrates 46 % 12 g

140 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make a salad with chicken, prunes, and mushrooms? Gather your ingredients. Use boiled or smoked chicken—boiled gives a milder flavor. Use pitted prunes and shelled nuts.
Step 2:

How do you boil potatoes and carrots for salad? Put the clean whole vegetables in a pot of cold water and set it over high heat. Once it boils, lower the heat and cook at a gentle boil for about 25 minutes. Check with a sharp knife—it should pierce them easily. Peel the boiled potatoes and grate them coarsely. Spread them as the first layer in a ring (if serving individual portions) or in the bottom of a salad bowl.
Step 3:

In a skillet with hot oil over low heat, sauté the finely chopped onion and the mushrooms. Any mushrooms work for this salad—fresh, salted, or pickled—and they'll shape the salad's flavor and zing. I used pickled butter mushrooms. The cooking time depends on the type: cook ready-to-eat ones for about 5 minutes, fresh ones longer. Let the cooked mushrooms cool.
Step 4:

Spread the sautéed mushrooms and onion as the second layer.
Step 5:

Remove the skin from the chicken (I used smoked) and cut it into cubes. Spread it as the next layer in the bowl and brush with mayonnaise.
Step 6:

Boil the eggs. How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water boils, then transfer to cold water to cool—the sudden temperature change makes them easier to peel. Peel the cooled eggs and grate them coarsely. Peel the boiled carrot and grate it coarsely too.
Step 7:

Add the carrot layer and press all the layers down with a spoon. Add a mesh of mayonnaise on top.
Step 8:

Then add the grated egg.
Step 9:

Add a layer of mayonnaise.
Step 10:

Cover the prunes with boiling water for 10 minutes. Drain, rinse the prunes well under running water, pat them dry with paper towels, and chop them finely.
Step 11:

Add the prunes as the next layer.
Step 12:

Add mayonnaise again. Grate the cheese coarsely—choose a tasty, good-quality cheese with no milk-fat substitutes; semi-firm or firm both work. Sprinkle the cheese over the top of the salad.
Step 13:

Add the finely chopped walnuts. For tastier nuts, toast them first in a dry skillet. Refrigerate the salad to let it set for at least an hour.
Step 14:

Serve the salad garnished with fresh herbs. Enjoy!

Make salads only from fully cooled ingredients—a salad made from warm ones can spoil quickly.
It's best to make the mayonnaise yourself—it'll taste better and be healthier. Check out our homemade mayonnaise recipes. You can also use sour cream or plain yogurt instead of mayonnaise, on their own or mixed with it in any ratio you like—this cuts the calories.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.