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Mushroom Glade salad with opyatami

Mushroom Meadow Salad with Honey Mushrooms

Beautiful, original, and incredibly delicious — perfect for a celebration! This Mushroom Meadow salad with honey mushrooms takes some effort, but the result is absolutely worth it: bright and festive both in looks and flavor. You can make it in individual cups or layered in a single salad bowl.

naniki

Recipe author

Composition / ingredients

Servings:

Potatoes

100

Chicken breast

100

Chicken eggs

Pickled cucumbers

Honey mushrooms

Mayonnaise

Parsley

Green onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 50 % 11 g

Carbohydrates 18 % 4 g

137 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make Mushroom Meadow salad with honey mushrooms? Gather your ingredients. Use pickled honey mushrooms, either store-bought or homemade — smaller ones are best. Use chilled chicken breast for the meat. You can make the mayonnaise yourself, too.
Step 2:

Boil the potatoes. How do you boil potatoes in their skins? Scrub them well, put them in a pot of cold water, and cook covered over medium heat until tender, about 25 minutes. Pierce them with a thin knife; if it slides in easily, they're done. Peel the cooled potatoes and cut them into small dice with a knife, or use a square-grid cutter.
Step 3:

Cook the chicken breast. How do you cook chicken breast? Bring a pot of water to a boil and add the meat. Add salt. Simmer the chicken gently over low heat for 30 minutes. Then cool it and chop it fine.
Step 4:

Boil the egg. How do you hard-boil eggs? To keep them from cracking, start them in cold water and cook over low heat. Boil for 9 minutes once the water comes up, then plunge them into cold water to cool — the sudden temperature change makes the shells peel more easily. Peel and dice the egg small. Dice the cucumber the same way. Finely chop the washed herbs.
Step 5:

I'll make the salad in individual cups. Start with a layer of cucumber.
Step 6:

Then the egg.
Step 7:

Spread with mayonnaise.
Step 8:

Add the chicken.
Step 9:

The next layer is potato. Spread mayonnaise on every layer.
Step 10:

The very top layer is herbs — use plenty, since they stand in for the forest clearing.
Step 11:

And nestle the mushrooms into the "clearing."
Step 12:

The salad is ready. Chill it a little before serving. For the inverted version, layer the ingredients in reverse order in a deep bowl and turn it out onto a flat plate, then sprinkle herbs over the top and sides to mimic grass and arrange the mushrooms on top. Enjoy!

Today I'm suggesting individual servings — it's more refined and elegant. If you make this layered salad in a large bowl, the usual approach is to layer it in reverse and then flip it out onto a platter so the mushrooms end up on top; this method is sometimes called a "flip-over."
The salad looks neatest when all the ingredients are cut to the same size and shape (small cubes, for instance).
Make salads only from fully chilled ingredients. If assembled while still warm, the salad can spoil quickly.
It's worth making your own mayonnaise — it tastes better and is better for you. You'll find some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, to cut down on calories.