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Red Poppies salad with chicken

Red Poppies Salad with Chicken

This salad is a real showpiece! Thanks to its eye-catching garnish, it comes out beautiful and is sure to grab your guests' attention. Making the decoration is much easier and quicker than it looks. The key for prettier petals: use the slices from the upper, solid part of the tomato — above where the seed cavities start — so they look more like real petals.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken breast

300

Mushrooms

250

Tomatoes

150

Hard cheese

150

Black olives (pitted)

100

Mayonnaise

Ground black pepper

Vegetable oil

Salt

Black olives

Cherry tomatoes

Dill

Poppy seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 11 g

Fats 50 % 13 g

Carbohydrates 8 % 2 g

171 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Red Poppies salad with chicken? Gather the ingredients: chicken breast (boiled and cooled ahead of time), tomatoes, mushrooms, pitted black olives, dill, cheese, vegetable oil for sautéing the mushrooms, ground black pepper, salt, and mayonnaise.
Step 2:

Boil the chicken breast in salted water until tender. Lift it out of the broth, cool it, and cut into small dice.
Step 3:

Wash, dry, and slice the mushrooms.
Step 4:

Heat the vegetable oil in a skillet and sauté the mushrooms over high heat until golden. Season with salt and pepper, take the skillet off the heat, and let the mushrooms cool.
Step 5:

Lift the olives out of the brine, dry them, and slice into rings.
Step 6:

Wash and dry the tomatoes. Since I didn't have cherry tomatoes for the garnish, I cut the petal rings I needed from the upper, solid part of medium tomatoes — you want a section without seeds.
Step 7:

Cut the tomatoes into small dice.
Step 8:

Grate the cheese on the medium side of a box grater.
Step 9:

Spread the chicken in a single layer on a flat dish and pipe a thin lattice of mayonnaise over it.
Step 10:

Add a layer of the sautéed mushrooms on top. Since they're already rich, I didn't add mayonnaise here.
Step 11:

Add the tomatoes over the mushrooms and drizzle with mayonnaise.
Step 12:

Next, add the olive rings and brush them with the remaining mayonnaise.
Step 13:

Sprinkle the entire surface with grated cheese.
Step 14:

Cut the cherry tomatoes into not-too-thick rounds; for the garnish, use only the solid, seedless parts. Finely chop most of the dill, leaving 1-2 whole sprigs.
Step 15:

Sprinkle chopped dill all around the bottom edge of the salad. In the center, form poppy petals from the tomato rounds. Place an olive in the center of each flower, and sprinkle poppy seeds around the olives. Make leaves from the whole dill sprigs. Refrigerate the salad for 2 hours to set. Enjoy!

All oils are only good up to a certain point — the smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. It's worth learning how to pick the right oil for frying and gauge the right temperature.
Homemade mayonnaise is worth the effort — tastier and more wholesome. You can also use sour cream or plain yogurt instead, on their own or mixed in to your taste, which lightens the dish.