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"Favorite" Salad with Smoked Chicken Breast

Combine a few simple ingredients and you've got a great salad for dinner. This salad with smoked chicken breast offers an interesting mix of flavors and textures: the smoked chicken and mushrooms go beautifully together, a layer of cheese and egg adds softness, and fresh tomatoes round it all out.

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Favorite salad with smoked breast
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 10 g
Fats 54 % 14 g
Carbohydrates 8 % 2 g
145 kcal
GI: 100 / 0 / 0
  • Start with the ingredients that need cooking. Cover the eggs with cold water and hard-boil them: cook for 5 minutes over medium heat from the time the water boils, then drain and cover with ice water. Leave them until completely cool. Wash, dry, and cut the mushrooms — don't cut the pieces too small, since they'll shrink by about half once cooked. Begin cooking the mushrooms in a dry skillet over high heat. Add them, lower the heat to medium, and cover. Keep them covered until they release their juices, then uncover and cook, stirring, until the liquid evaporates. Finely dice the onion. Once the mushrooms reach that point, add the onion, pour in the vegetable oil, and stir well. Cook until the onion is translucent and lightly golden. While the mushrooms cool (you can spread them on a plate to speed it up), cut the smoked chicken breast into cubes and set it aside on a plate. Peel the eggs and grate them on the large holes into a deep bowl (easier for mixing). Grate the processed cheese on the large holes and add it to the eggs. Add the mayonnaise, pressed garlic, and a little salt, and mix until smooth. Serve the salad on one large flat platter or in individual portions. Lay the fully cooled mushrooms down as the bottom layer. Spread half of the cheese-and-egg mixture over them, then the cubed smoked chicken. Top with the second half of the cheese-and-egg mixture. Wash, dry, and slice the tomatoes into wedges (do this just before serving so they don't weep) and arrange them over the top — and the salad is ready. For the best flavor, let it sit in the fridge for a couple of hours. Serve chilled, garnished with mint sprigs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Processed cheese with 60 % fat content - 354  kcal/100g
  • Processed cheese with 45 % fat content - 294  kcal/100g
  • Cheese 'megle' - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken breast - 113  kcal/100g

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