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Salad with breast and pickled mushrooms

Layered Chicken Salad with Pickled Mushrooms

Layered, delicious, and simple to put together! The trio of chicken, mushrooms, and cheese is always a winner, and boiled potatoes make it nice and filling. Build it in a pastry ring for an even prettier presentation!

Nika

Recipe author

Composition / ingredients

Servings:

Potatoes

White mushrooms

200

Chicken fillet

280

Eggs

Hard cheese

100

Mayonnaise

150

Fresh herbs

Vegetable oil (for frying)

Pickled mushrooms (for garnish)

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

Cooking method

Step 1:

Gather all your ingredients. Use medium potatoes; fresh white mushrooms can be swapped for pickled ones; use large eggs; and reach for a firm cheese like a sharp cheddar or Gouda. You'll also need a 6-inch (16 cm) pastry ring to assemble the salad. Ahead of time, boil the chicken fillet, the eggs, and the potatoes in their skins, then let everything cool.
Step 2:

Peel the cooled potatoes and grate them coarsely. Set the pastry ring on a serving plate and spread the grated potato inside it as the first layer. Smooth it out and brush lightly with mayonnaise.
Step 3:

Rinse the mushrooms under running water to wash off any grit, and if you like, trim off the "skirt" under the cap for a neater look. Slice the mushrooms and lightly sauté them in a hot pan with a little vegetable oil. Spread the sautéed mushrooms as the second layer, smooth them out, and brush with mayonnaise again.
Step 4:

Trim any membranes and fat from the boiled chicken fillet. Cut the trimmed fillet into small cubes and lay it down as the third layer; smooth it out again and brush with mayonnaise.
Step 5:

Peel the boiled eggs and grate them coarsely for the fourth layer. Spread it evenly over the salad and brush with mayonnaise.
Step 6:

Grate the cheese finely and add it as the final layer. Chill the finished salad for 1 hour — that makes it easier to lift off the pastry ring without damaging the sides.
Step 7:

Before serving, garnish the salad however you like. I decorated mine with fresh herbs and mushrooms. To keep the pickled mushrooms from toppling over, spear them on toothpicks and tuck them into the salad to create a little "glade."

You can also portion this salad into small glass dishes (verrines) and serve it individually. It looks just as impressive that way and makes for easy serving when you have guests.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or off smell. They shouldn't feel slippery. Rinse them well under warm or cold running water to remove any soil, and cut away any blemished spots. Tiny mushrooms under 2 cm don't need peeling at all — just rinse them well. Larger ones are best peeled of their thin skin.