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Birch salad with mushrooms and chicken

"Birch Tree" Salad with Mushrooms and Chicken

A bright, colorful salad for a celebration — and any day, really! No party table is complete without a salad or two, and every cook has a signature one she tries to make not just tasty but original and beautiful. This "Birch Tree" salad, decorated to look like a birch, definitely won't go unnoticed. It's striking to look at and delicious too — chicken and mushrooms go well together and round each other out, making the salad tasty and filling.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken breast

200

Eggs

Pickled mushrooms

100

Hard cheese

Onion

Mayonnaise

Salt

Green onion

Dark rye bread

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 44 % 12 g

Carbohydrates 11 % 3 g

158 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Rinse the chicken breast under running water and boil it in salted water over medium heat — about 25 minutes is enough. Drain the broth (or save it for another dish), then finely chop the cooled chicken with a knife.
Step 2:

Use whatever mushrooms you have and like for this salad — wild or button, boiled, fried, or pickled. Pickled mushrooms make for a more interesting flavor. Rinse the pickled mushrooms under running water, let them drain completely, and finely chop them with a knife.
Step 3:

Peel and finely chop the onion. If it seems too sharp, you can quick-pickle it or pour boiling water over it.
Step 4:

The second way is simpler but just as effective: put the chopped onion in a deep bowl, cover it with boiling water, leave it for a couple of minutes, then drain.
Step 5:

Use any hard cheese you like — the main thing is that it isn't soft. Grate it on a fine grater.
Step 6:

Wash the eggs, put them in a pot, cover with water, and hard-boil them over medium heat for about 20 minutes. Salting the water helps them peel cleanly. Drain, cover with cold water, let them cool, and peel.
Step 7:

Separate the whites from the yolks and grate each one separately on a medium grater.
Step 8:

Wash, dry, and finely chop the green onion. Build the salad in layers, using a ring mold or just on a plate.
Step 9:

The first layer is the chopped chicken. Spread it with mayonnaise, then scatter the chopped pickled mushrooms on top, followed by another layer of mayonnaise.
Step 10:

Sprinkle with the grated cheese and add a thin layer of mayonnaise. Now decorate: pile the grated yolk in the center and the grated white around it. Pipe a trunk of mayonnaise down the middle with a pastry tip. Use the washed, chopped green onion for the birch's foliage, and make the dark stripes on the trunk with black olives or a piece of dark rye bread. The salad is ready. Let it rest in the refrigerator, then serve. Enjoy!