Salad with breast and pickled mushrooms

Layered, delicious, simple and easy to perform! The combination of chicken, mushrooms and cheese is always a win-win, and boiled potatoes add satiety. Make a salad with a pastry ring, then it will turn out even more beautiful!

Nick

Recipe author

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Composition / ingredients

Servings:

Potatoes

Champignons

200

Chicken fillet

280

Eggs

Hard cheese

100

Mayonnaise

150

Greenery

to taste

Vegetable oil (for frying)

Pickled mushrooms (for decoration)

3 pcs.

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 45 % 14 g

Carbohydrates 23 % 7 g

188 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare all the ingredients. Take medium-sized potato tubers, fresh champignons can be replaced with pickled ones, take eggs of category C1 or C0, use hard cheese: Russian, Poshekhonsky and similar types of cheeses. Also, to prepare the salad, you will need a pastry ring with a diameter of 16 cm. Boil the chicken fillet, chicken eggs and potatoes in a uniform in advance, then cool the products.
Step 2:
Peel the cooled potatoes and grate them on a coarse grater. Place the pastry ring on a dish and put the potatoes grated on a coarse grater inside the ring with the first layer, smooth and lightly lubricate with mayonnaise.
Step 3:
Wash the champignons under running water from sand and other contaminants, if desired, remove the so-called "skirt" for greater aesthetics. Cut the champignons into plates and lightly fry in a preheated frying pan, adding a little vegetable oil. Place the fried mushrooms in a second layer, smooth them out and smear them with mayonnaise again.
Step 4:
Peel the boiled chicken fillet from the films and the fat. Cut the peeled fillet into small cubes and lay it in the third layer, smooth it out again and smear with mayonnaise.
Step 5:
Peel the chicken eggs from the shell and grate on a coarse grater, this will be the fourth layer, spread it evenly throughout the salad and smear with mayonnaise.
Step 6:
Grate the cheese on a fine grater and lay the last layer. Put the finished salad in the refrigerator for 1 hour, so it will be easier to remove the pastry ring without damaging the sides of the salad.
Step 7:
Before serving, decorate the finished salad to your liking. I decorated it with herbs and mushrooms. To prevent the pickled mushrooms from falling, put them on toothpicks and insert them into the salad, creating a small clearing.

This salad can be put in cremans and served on the table in portions. Such a salad serving will also look very impressive and at the same time convenient in serving the table for guests.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Buy fresh mushrooms of medium size, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.