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Fried mushroom salad with egg and chicken

Fried Mushroom Salad with Chicken and Egg

The first thing to disappear from the party table—guests keep asking for more! Chicken, hard cheese, and mushrooms are a winning trio. Tomatoes lighten the salad while onion adds a pleasant bite, so it comes out hearty but not heavy. This one has become a real favorite in our family—no holiday spread is complete without our fried mushroom salad.

hallen-bunny

Recipe author

Fried mushroom salad with egg and chicken

Composition / ingredients

Servings:

Smoked chicken (or boiled)

200

Button mushrooms

200

Eggs

Onion (medium)

0.5

Hard cheese

100

Tomatoes (small)

Mayonnaise

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 61 % 17 g

Carbohydrates 7 % 2 g

184 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make fried mushroom salad with chicken and egg? Gather your ingredients: smoked chicken (thigh or breast); hard-boiled, peeled eggs; hard cheese; half a medium onion; mushrooms rinsed or wiped clean with a damp cloth; small tomatoes; mayonnaise (homemade if possible); and oil for frying the mushrooms.
Step 2:

Finely chop the onion.
Step 3:

Pour boiling water over the onion and let it cool a bit to take the edge off, then drain. If you like, you can quick-pickle the onion by adding 1 teaspoon of vinegar and 1/2 teaspoon each of salt and sugar to the water—pickled onion gives the salad more zing.
Step 4:

Slice the mushrooms. If they're large, cut each in half first, then slice.
Step 5:

Sauté the mushrooms in vegetable oil until golden.
Step 6:

Trim all the fat and skin from the smoked chicken. Pull the meat off the bones and dice it.
Step 7:

The prep is done, so let's assemble the salad. We'll plate this "Favorite" mushroom salad as individual portions, building it up in layers in a serving ring. For the first layer, carefully spread out the diced chicken.
Step 8:

Add the onion as the next layer.
Step 9:

Coat with mayonnaise.
Step 10:

Then add the fried mushrooms, saving a few pieces to garnish the top.
Step 11:

The next layer is hard-boiled eggs, grated on the coarse side of a box grater.
Step 12:

Coat generously with mayonnaise. You can make this layer thick, since it's the last of the mayonnaise.
Step 13:

Next comes a layer of coarsely grated cheese.
Step 14:

With a sharp knife, dice the tomatoes and spread them over the top as the final layer.
Step 15:

Press the salad down gently and lift off the ring. Garnish the top with the fried mushrooms you set aside.

Enjoy!
It's best to make the mayonnaise yourself—it'll taste better and be healthier. (Look for homemade mayonnaise recipes.) You don't have to use mayonnaise as the dressing either; sour cream or plain yogurt work too. Use them on their own or mixed with mayonnaise in any ratio you like—this lightens up the dish.
All oils are only good up to a certain temperature—the smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature and choose the best oil for frying (and which to avoid altogether), see here.