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Layered salad with salted mushrooms, cheese and chicken

Layered Salad with Marinated Mushrooms, Cheese, and Chicken

Striking, delicious, and a little different — perfect for a holiday table! This layered salad with marinated mushrooms, cheese, and chicken is sure to catch your guests' eyes, and the flavor won't leave anyone indifferent. All the components work together and round each other out beautifully.

Snezhana

Recipe author

Layered salad with salted mushrooms, cheese and chicken

Composition / ingredients

Servings:

Smoked chicken

300

Eggs

Porcini mushrooms

150

Hard cheese

Onion

Salt

Mayonnaise

Walnuts

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 52 % 15 g

Carbohydrates 10 % 3 g

177 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad with marinated mushrooms, cheese, and chicken? Gather the ingredients. Wash room-temperature eggs, put them in a pot, cover with cold water, and hard-boil for about 20 minutes. Then run them under cold water to make them easier to peel.
Step 2:

Pull the smoked chicken meat off the bones and finely chop it with a knife; it's best to remove the skin.
Step 3:

Peel the onion and chop it finely with a knife.
Step 4:

Heat the vegetable oil in a skillet and sauté the onion until golden. Add chopped, pre-boiled wild mushrooms to the onion — porcini work well in this salad. Season the mushrooms with salt and pepper to taste and fry for about 25 minutes. Let them cool.
Step 5:

This salad is best served layered, so build it inside a ring mold. For the first layer, spread the chopped smoked chicken into the mold on a plate, then top with a thin layer of mayonnaise.
Step 6:

For the second layer, add the fried, cooled mushrooms, then another layer of mayonnaise. Shell the walnuts and finely chop them with a knife or grind them in a blender, then sprinkle them on top.
Step 7:

Peel the cooled boiled eggs and grate them. Add a layer of grated egg and spread a little mayonnaise on top.
Step 8:

Grate the hard cheese on the medium side of a grater and sprinkle it over the salad. Carefully lift off the ring mold. Garnish the top with a sprig of fresh parsley and a few cranberries, if you like. Let the salad sit in the fridge for a few hours — overnight is best — so all the layers soak up the mayonnaise; otherwise it can taste a bit dry. Serve and enjoy!