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Irina salad with smoked chicken and mushrooms

Irina Salad with Smoked Chicken and Mushrooms

Gorgeous, tender, and juicy — and it comes together in a flash! Irina salad with smoked chicken and mushrooms takes hardly any time. It's the perfect dish for when guests are already at the door. Simple, delicious, and filling — give it a try!

Julia M.

Recipe author

Irina salad with smoked chicken and mushrooms

Composition / ingredients

Servings:

Smoked chicken

300

Eggs

Cucumber

Onion

Pickled mushrooms

250

Mayonnaise

100

Vegetable oil

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 52 % 11 g

Carbohydrates 10 % 2 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make a salad with smoked chicken and mushrooms? Start by gathering your ingredients. Boil the eggs ahead of time for 7 to 8 minutes, then drain off the hot water and cool them in cold water. You can use any pickled mushrooms — butter mushrooms, honey mushrooms, or, like me, white button mushrooms.
Step 2:

Peel the onion, rinse it in cold water, and finely chop it. Drain the pickled mushrooms and chop them as well. Pour a little vegetable oil into a hot skillet and sauté the mushrooms with the onion over low heat for 4 to 5 minutes, until the onion softens. Then set the mushrooms aside to cool.
Step 3:

Pull the chicken meat off the bones and finely chop it. Peel the boiled eggs.
Step 4:

We'll layer the salad inside a ring mold. Set the ring on a plate and put the chopped chicken in the bottom as the first layer. Lightly coat this layer and each one that follows with mayonnaise. You can salt any layer if you like.
Step 5:

Rinse the cucumber and trim off both ends. Cut it into small pieces and add it as the next layer.
Step 6:

Add the cooled mushrooms and onion as the third layer. Press each layer down a little so it all holds together.
Step 7:

Now add a layer of boiled eggs grated on the coarse side of a grater. Lightly coat this top egg layer with mayonnaise too.
Step 8:

Sprinkle the top of the salad with chopped fresh herbs — dill, parsley, or green onion. Lift off the ring. The salad is ready! Garnish it however you like and serve. Enjoy!

Here's a simple way to check whether the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.
Keep in mind that stores often store canned mushrooms at the wrong temperature (above 77°F / 25°C, especially in summer), which can let bacteria grow that cause serious food poisoning and botulism. Warning signs of bad storage include a bulging jar, cloudy marinade, air bubbles rising from the bottom, mold, and an off smell. If you notice 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 sautéing. If there don't seem to be any warning signs but you're unsure, it's safer to sauté the mushrooms in vegetable oil until golden.
It's best to make the mayonnaise yourself — it'll be tastier and better for you. See our collection for great homemade mayonnaise recipes. You can also use something other than mayonnaise for the dressing: sour cream or plain yogurt, either on their own or mixed with mayo in whatever ratio you like — it cuts down on calories.