Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with smoked chicken and pickled mushrooms? I used smoked fillet, but you can take the legs, thighs of the chicken and cut the meat from the bone. Prepare the necessary ingredients. Boil the chicken eggs in advance. How to boil eggs? In salted boiling water on a spoon, lower one egg at a time. After boiling, cook for 8 minutes. Fill the eggs with cold water and leave to cool.
Step 2:
It is better to prepare mayonnaise yourself. Pour 180 ml of vegetable oil (sunflower or olive) into the blender bowl. Take high-quality oil, since its taste will depend on what kind of mayonnaise will turn out as a result. Beat one egg into the butter (it is important that the egg be at room temperature). A quarter teaspoon of salt, add 1 teaspoon. l of sugar, 0.5 teaspoons. l of mustard and 1 chine. a spoonful of lemon juice. Beat the mixture with an immersion blender.
Step 3:
That's how thick, yellow with olive flavor and taste my mayonnaise turned out. Tastier than store-bought and healthier!
Step 4:
Cut the smoked chicken into small cubes. Transfer to a container.
Step 5:
Add mayonnaise to the chicken (about 1.5 tablespoons. spoon) and mix well.
Step 6:
Pickled or salted mushrooms can be any. I cook with pickled mushrooms. Drain the liquid from the mushrooms and cut them into thin plates or cubes.
Step 7:
Grate the hard cheese on a medium grater. Take a delicious, high-quality cheese, as the taste of the salad will also depend on it.
Step 8:
Peel the cooled eggs from the shell. Divide into whites and yolks. In separate containers, grate them on a medium-sized grater.
Step 9:
Start assembling the puff salad. Place the cooking ring on a flat dish. Put the chicken in mayonnaise first. Smooth the surface with a spoon.
Step 10:
Spread the chopped mushrooms in the second layer.
Step 11:
Smear them with mayonnaise (approximately 1,-2 table. spoons).
Step 12:
Put the egg whites on the mushrooms.
Step 13:
Also smear them with mayonnaise.
Step 14:
Spread the grated cheese with the fourth layer.
Step 15:
Also smear it with mayonnaise.
Step 16:
The last layer is egg yolks. Send the salad in the cooking ring to the refrigerator for 1 hour to infuse.
Step 17:
Take the salad with smoked chicken and pickled mushrooms out of the refrigerator. Remove the ring. Decorate the salad with herbs to your liking, for example, curly parsley, chopped green onions, dill. Place the pickled mushrooms in the center. It's done, you can serve it to the table!
Lettuce can be put in serving creamers or not spread in layers, but simply mix all the ingredients in a common salad bowl.
Prepare salads only from fully chilled foods. Cooked from warm, the salad can quickly deteriorate.
It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting
recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.
Note that canned mushrooms are often stored in stores with a violation of the temperature regime (above 25 degrees, especially in summer). This can lead to the development of bacteria that cause severe poisoning and botulism.
Signs of improper storage are: a swollen jar, cloudy marinade, air bubbles rising from the bottom of the jar, the presence of mold and an unpleasant smell. If at least one of the listed signs is detected, it is better not to use such mushrooms at all. If you are sure that the canned mushrooms were stored correctly, then you can use them without frying. In the case when there seem to be no signs, but you doubt it, it is better to fry the mushrooms in vegetable oil until golden brown.
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Pickled champignons - 12 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Smoked chicken - 117 kcal/100g
