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Salad Night with chicken

"Night" Layered Salad with Chicken

A layered salad for surprise guests, made in a hurry. This is a simple, filling salad built from ingredients you can keep on hand for the unexpected — like guests showing up out of the blue. It comes together quickly and easily, with affordable ingredients that work beautifully together. It's one of those salads that pairs perfectly with potatoes — boiled, baked, or fried.

Anna

Recipe author

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Composition / ingredients

Servings:

Smoked chicken (leg; 200 g boneless meat)

300

Button mushrooms

200

Eggs (2 large or 3 small, hard-boiled)

Hard cheese

Canned mushrooms

200

Mayonnaise

Fresh herbs (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 10 g

Fats 54 % 13 g

Carbohydrates 4 % 1 g

158 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make "Night" salad with chicken? Gather the ingredients. You can use smoked chicken breast in place of a smoked leg. For the eggs — two large or three small — I used three small ones. Drain the liquid from the canned mushrooms.
Step 2:

Prep everything: take the meat off the chicken leg and chop it; slice the mushrooms if they're whole (mine were already sliced in the jar); separate the eggs into whites and yolks — grate the whites on the coarse side of a grater and the yolks on the fine side; grate the cheese on the fine side.
Step 3:

The salad is built in layers. You can assemble it in one bowl or as individual portions. For the first layer, spread the chopped smoked chicken. Drizzle a little mayonnaise on top.
Step 4:

The next layer is the sliced canned mushrooms. Drizzle the layer lightly with mayonnaise.
Step 5:

The third layer is the grated egg whites (you can mix them with a little mayonnaise first).
Step 6:

Next, the cheese grated on the fine side, with a little mayonnaise on top. A thin lattice of mayonnaise is the easiest way to coat the layer.
Step 7:

The final layer is the finely grated egg yolks.
Step 8:

Garnish the salad with fresh herbs to taste — green onion, parsley, or dill. Chill the layered salad briefly before serving.

It's better to make your own mayonnaise — it's tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like, which lightens the dish.
Keep in mind that canned mushrooms in stores are often kept at the wrong temperature (above 77°F / 25°C, especially in summer). That can let bacteria grow that cause serious food poisoning and botulism. Warning signs of poor storage include a swollen can, cloudy brine, air bubbles rising from the bottom of the jar, mold, and an off smell. If you spot even one of these, it's best not to use the mushrooms at all. If you're confident they were stored properly, you can use them straight from the jar. If there are no obvious signs but you're unsure, it's safer to fry the mushrooms in oil until golden.