Main Page
Festive table
Fantasy salad with chicken

"Fantasy" Salad with Chicken

Made from everyday ingredients, for dinner or a holiday table! "Fantasy" salad with chicken comes out very filling and is perfect for the winter holidays. It's not hard to make, and the ingredients are quite budget-friendly. You can spread the salad in a plain bowl or build it in layers in a ring mold.

Sweet-Tooths' Mom

Recipe author

Composition / ingredients

Servings:

Chicken fillet (already cooked)

300

Eggs

Button mushrooms

300

Onion

Hard cheese

200

Mayonnaise

250

Vegetable oil

Dill (a few sprigs)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 12 g

Fats 60 % 21 g

Carbohydrates 6 % 2 g

235 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make "Fantasy" salad with chicken? Gather the ingredients. Boil and cool the chicken fillet ahead of time, and the eggs too — peel those as well. You can use any mushrooms. Mine are button mushrooms, but oyster or wild mushrooms work too. Choose a cheese that's tasty and natural, with no milk-fat substitutes. Use store-bought mayonnaise or make your own.
Step 2:

Peel the onion and cut it into half-rings.
Step 3:

Clean the dirt off the mushrooms, rinse, and dry them. Cut them into large, free-form pieces. Pre-boil and cool any wild mushrooms first.
Step 4:

Put the mushrooms in a dry, preheated skillet and fry them over low heat until the excess water cooks off. Transfer the mushrooms to a container.
Step 5:

Then heat the vegetable oil in the same skillet over medium heat and fry the onion in it until translucent.
Step 6:

Add the now-dried mushrooms to the onion and fry them together over medium heat, stirring now and then, for about 10 minutes. At the end, salt the mushrooms to taste. Take the finished mushrooms off the heat too, so they cool faster.
Step 7:

Boil the eggs. How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then drain and cover with cold water to cool. The sudden temperature change makes the shells easier to peel. Cool and peel the eggs. While the mushrooms and onion cool, grate the eggs and cheese on the coarse side of a grater.
Step 8:

Boil the chicken fillet. How do you cook chicken breast? Bring water to a boil in a pot and lower in the meat. Add salt. Cook the chicken for 30 minutes at a gentle simmer over low heat. Cut the cooled chicken fillet into medium cubes.
Step 9:

Now you can either mix all the salad components together or build it in layers: half the chicken — mayonnaise — half the eggs — mayonnaise — half the cheese — all the mushrooms — mayonnaise. Then repeat the layers with the remaining ingredients: chicken — mayonnaise — eggs — mayonnaise. Carefully sprinkle the top of the salad with the rest of the cheese.
Step 10:

Decorate the salad with dill sprigs and flowers cut from egg white (I made the centers from grated cheese). Of course, you can decorate it however you like or leave it plain. Refrigerate the salad for a few hours so it soaks up the flavors well, then serve. Enjoy!

There's room to vary this salad: some people add boiled potato or pickles, others add corn, green peas, or even prunes.
Make salads only from fully chilled ingredients. A salad made with warm ones can spoil quickly.
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse them well under running warm or cold water to remove any grit. Cut away any spoiled spots. Tiny mushrooms up to 2 cm across don't need peeling at all — just rinse them well. With larger mushrooms, it's worth peeling off the thin skin from the caps.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting 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 mixed with mayonnaise in any proportion you like — this lowers the dish's calorie count.