Salad with Smoked Chicken and Pickled Mushrooms
Very easy and quick to make, elegant, and right for any occasion! This salad with smoked chicken and pickled mushrooms is delicious and filling. It looks pretty and inviting, which makes it perfect for a party menu. On top of that, it comes together fast with minimal time and effort. Scrumptious!
Cooking method
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Step 1:
How do you make a salad with smoked chicken and pickled mushrooms? I used smoked breast fillet, but you can use legs or thighs and cut the meat off the bone. Gather your ingredients. Boil the eggs ahead of time. How to boil eggs: lower them one at a time on a spoon into salted boiling water. Once it returns to a boil, cook for 8 minutes. Then cover the eggs with cold water and let them cool.
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Step 2:
It's better to make the mayonnaise yourself. Pour 180 ml of vegetable oil (sunflower or olive) into a blender cup. Use good-quality oil, since its flavor will determine how the mayonnaise turns out. Crack one egg into the oil (it's important that the egg is at room temperature). Add a quarter teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of mustard, and 1 teaspoon of lemon juice. Blend with an immersion blender.
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Step 3:
Here's my mayonnaise — nice and thick, pale yellow, with the aroma and taste of olive oil. Tastier than store-bought, and better for you too!
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Step 4:
Cut the smoked chicken into small cubes. Transfer it to a bowl.
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Step 5:
Add mayonnaise to the chicken (about 1.5 tablespoons) and mix well.
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Step 6:
Any pickled or salted mushrooms will do — I'm using pickled button mushrooms. Drain the liquid off the mushrooms and cut them into thin slices or cubes.
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Step 7:
Grate the hard cheese on the medium side of a grater. Use a tasty, good-quality cheese, since it too affects the flavor of the salad.
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Step 8:
Peel the cooled eggs. Separate the whites from the yolks. Grate each into its own bowl on the medium side of a grater.
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Step 9:
Now assemble the layered salad. Set a plating ring on a flat serving plate. Add the chicken in mayonnaise first. Smooth the surface with a spoon.
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Step 10:
Spread the chopped mushrooms as the second layer.
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Step 11:
Spread mayonnaise over them (about 1–2 tablespoons).
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Step 12:
Add the grated egg whites over the mushrooms.
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Step 13:
Spread mayonnaise over them as well.
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Step 14:
Add the grated cheese as the fourth layer.
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Step 15:
Spread mayonnaise over it too.
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Step 16:
The last layer is the grated egg yolks. Put the salad, still in the ring, in the refrigerator for 1 hour to let it set.
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Step 17:
Take the salad with smoked chicken and pickled mushrooms out of the refrigerator and lift off the ring. Garnish to your liking — curly parsley, chopped green onion, dill. Arrange a few pickled mushrooms in the center. Done, and ready to serve!
- You can serve the salad in individual dessert cups, or skip the layers altogether and simply toss all the ingredients together in one bowl.
- Make salads only from fully chilled ingredients. A salad made from warm ingredients can spoil quickly.
- It's better to make the mayonnaise yourself — it's tastier and better for you. You'll find some good homemade mayonnaise recipes here. As a dressing you can also use sour cream or plain yogurt instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut the calories.
- Note that stores often keep canned mushrooms at the wrong temperature (above 77°F / 25°C, especially in summer). This can let bacteria grow that cause serious poisoning and botulism. Signs of improper storage include: a bulging jar, cloudy brine, air bubbles rising from the bottom, 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 without cooking. If there don't seem to be any warning signs but you're still unsure, it's safer to fry the mushrooms in vegetable oil until golden.
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
- Yaroslavl cheese - 361 kcal/100g
- Altai cheese 50% fat - 356 kcal/100g
- Sovetsky cheese - 400 kcal/100g
- Steppe cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonye cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese 50% fat - 400 kcal/100g
- Cheshire cheese 50% fat - 363 kcal/100g
- Edam cheese 40% fat - 340 kcal/100g
- Cheese with mushrooms 50% fat - 395 kcal/100g
- Emmental cheese 45% fat - 420 kcal/100g
- Gouda cheese 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Full-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
- Gruyère cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise 50% fat - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provençal mayonnaise - 624 kcal/100g
- Provençal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Pickled button mushrooms - 12 kcal/100g
- Salt - 0 kcal/100g
- Frozen soup greens, packaged - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Smoked chicken - 117 kcal/100g
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