Irina salad with smoked chicken and mushrooms

Stunning, with a delicate and juicy taste, in a hurry! Irina salad with smoked chicken and mushrooms will not take you much time. This is the perfect dish for those occasions when guests are already on the doorstep. Simple, delicious and satisfying! Try it!

Julia M.

Recipe author

Irina salad with smoked chicken and mushrooms

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Composition / ingredients

Servings:

Smoked chicken

300

Eggs

Cucumbers

Onion

Pickled mushrooms

250

Mayonnaise

100

Vegetable oil

Salt

to taste

Greenery

to taste

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

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make a salad with smoked chicken and mushrooms? Prepare the necessary ingredients for this. Boil the eggs in boiling water in advance for 7-8 minutes. Then drain the hot water and cool the eggs in cold water. Pickled mushrooms can be taken any. It can be buttermilk, honeydew or, like me, champignons.
Step 2:
Peel the onion, rinse in cold water and finely chop. Drain the liquid from the pickled mushrooms, and cut the mushrooms themselves. Pour a little vegetable oil into a hot frying pan and fry the mushrooms with onions. Fry on low heat for 4-5 minutes to make the onion softer. Then set the mushrooms aside and let cool.
Step 3:
Separate the chicken fillet from the bones and finely chop. Peel the boiled eggs from the shell.
Step 4:
Lettuce will be laid out in layers in a ring. Put the ring on a plate and put the sliced chicken meat on the bottom with the first layer. This layer and all the following ones are slightly lubricated with mayonnaise. If necessary, any layer can be salted.
Step 5:
Wash the cucumber and cut off the tails on both sides. Cut the cucumber into small pieces and lay out the next layer of lettuce.
Step 6:
Put the cooled mushrooms and onions in the third layer. Press all the layers down a little so that they lie more tightly.
Step 7:
Now a layer of boiled eggs, grated on a coarse grater. The top egg layer, also, smear a little with mayonnaise.
Step 8:
Sprinkle the top of the salad with chopped fresh herbs. It can be dill, parsley or green onions. Remove the ring from the salad. The salad is ready! Decorate it to your taste and serve it to the table. Bon appetit!

You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

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.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here homemade mayonnaise recipes.
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.