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Salad with smoked chicken and fried mushrooms

Layered Salad with Smoked Chicken and Mushrooms

Simple ingredients, easy, quick, and party-ready! This salad with smoked chicken and sautéed mushrooms brings together ingredients that pair beautifully. It's layered, juicy, and perfect for the holidays!

Julia M.

Recipe author

Salad with smoked chicken and fried mushrooms

Composition / ingredients

Servings:

Smoked chicken

300

Button mushrooms

200

Onion

Cucumber

Eggs

Mayonnaise

100

Vegetable oil

Salt

Pepper

Fresh herbs (for garnish, optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 9 g

Fats 57 % 13 g

Carbohydrates 4 % 1 g

156 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make salad with smoked chicken and sautéed mushrooms? Gather the ingredients. Boil the eggs ahead of time for 7–8 minutes, then drain the hot water and cool them in cold water.
Step 2:

Peel the onion, rinse it, and finely chop it. Rinse the mushrooms under running water and slice them. Pour a little vegetable oil into a hot skillet and sauté the mushrooms with the onion for 5–6 minutes. Season the mushrooms lightly with salt and ground pepper. They'll shrink as they cook. Let the sautéed mushrooms cool.
Step 3:

Pull the chicken meat off the bones and finely chop it. Dice the cucumber small. Peel the hard-boiled eggs.
Step 4:

We'll build the salad in layers. Set a serving ring on a plate and spread the chopped chicken as the first layer. Press it down a bit to firm it up. Coat this layer—and each one after it—with a little mayonnaise.
Step 5:

Add a layer of diced cucumber over the chicken.
Step 6:

For the third layer, add the cooled sautéed mushrooms.
Step 7:

The last layer is the eggs. Grate them and spread them in the ring, pressing down lightly. If you like, sprinkle the top with fresh herbs. Lift off the serving ring and chill the salad briefly in the refrigerator. Garnish however you like before serving. 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.
Buy fresh, medium-sized mushrooms that are snow-white with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse them well under warm or cold running water to remove any grit, and trim away any bad spots. Tiny mushrooms under an inch (2 cm) don't need peeling—just rinse them well. Larger ones are best peeled of their thin skin.
If the cucumber skin isn't tough, damaged, or bitter, there's no need to peel it off.