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Salad with mushrooms, hard cheese and chicken fillet

Layered Salad with Mushrooms, Cheese, and Chicken

An incredibly tasty, pretty salad for a celebration! Summer's behind us and the next one's a way off, but we could all use a little cheer. Here's a light, bright party salad that'll put you in a springtime mood.

sharlis

Recipe author

Salad with mushrooms, hard cheese and chicken fillet

Composition / ingredients

Servings:

Eggs

Chicken breast

200

Hard cheese

100

Button mushrooms (or others; 1 can of canned)

400

Fresh herbs

Salt

Ground black pepper

Dill

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 12 g

Fats 41 % 9 g

Carbohydrates 5 % 1 g

133 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Gather the ingredients for the salad.
Step 2:

Boil lean meat or poultry until done — I'm using chicken breast. You could use veal, turkey, or even ham or sausage. Cut the cooked, cooled meat into strips; if you're using ham or sausage, grate it instead.
Step 3:

Drain the mushrooms and cut them into strips.
Step 4:

Season them with salt and pepper and fry them in vegetable oil. When you lift them out with a slotted spoon, try to leave the excess oil behind.
Step 5:

Hard-boil the eggs for 10 minutes, then transfer them to cold water to cool. Peel them, separate the whites from the yolks, and grate each into a separate dish on the fine side of a grater.
Step 6:

Grate the cheese on the coarse side of the grater.
Step 7:

Now build the salad. Spread the mushrooms in a serving bowl and top them with the cheese. Spread a layer of mayonnaise over it. Don't salt or pepper this layer — the mushrooms were already seasoned when you fried them.
Step 8:

Next comes the meat — salt and pepper it to taste and spread on a layer of mayonnaise. If you're using sausage or ham, skip the salt and pepper, since they're already seasoned.
Step 9:

Sprinkle the salad with the grated egg whites.
Step 10:

Garnish with finely chopped dill and arrange the grated egg yolks on top in little flower shapes. Give the salad some time to set and soak up the flavors.

This dish is light as a feather — it comes out fluffy and airy. There are no fancy delicacies in it, just a winning combination of everyday ingredients, and the result tastes wonderful, guaranteed. If you've already got cooked meat in the fridge, the salad comes together in minutes — same goes for making it with ham or sausage, which skips the cooking altogether. I love this salad's look and flavor; it's just lovely, and you can make it any time of year since all the ingredients are always on hand.