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Birch salad with fresh cucumber and chicken

"Birch Tree" Salad with Fresh Cucumber and Chicken

A simple but tasty and eye-catching salad for the holiday table! For a holiday table — or just on a weekday at lunch or dinner — you can make and serve a salad that's simple in both its ingredients and method, with a name that says it all: "Birch Tree." Its decoration, a little birch tree made from the ingredients, makes the salad bright and beautiful. And of course, a salad like this won't go unnoticed and will earn a worthy place at any celebration.

Snezhana

Recipe author

Birch salad with fresh cucumber and chicken

Composition / ingredients

Servings:

Chicken fillet

200

Chicken eggs

Onion

Mushrooms

100

Cucumbers

Mayonnaise

Black olives

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 10 g

Fats 41 % 9 g

Carbohydrates 14 % 3 g

120 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get the ingredients ready for the salad. There are many different recipes for "Birch Tree" salad; the ingredients vary and overlap, but the main thing is that one of them is green — the ingredient that will decorate the salad. Boil the chicken fillet in salted water, then drain the broth or save it for making soup or other dishes. Cool the meat and finely chop it with a knife.
Step 2:

It's best to pickle the onion so it isn't too sharp. Peel the onion, finely chop it with a knife, put it in a bowl, cover it with water, add vinegar and sugar, and leave it for 15 minutes.
Step 3:

You can use wild mushrooms or button mushrooms. Wash the mushrooms, cut them into small cubes, and fry them in vegetable oil for 30 minutes. Let them cool.
Step 4:

Wash the fresh cucumber, grate a quarter of it, squeeze out the juice, and set the pulp aside. Cut the rest of the cucumber into half-rounds or cubes.
Step 5:

Wash the eggs with soap to keep harmful germs from getting into the dish through the shells. Put them in a saucepan, cover with water, and set over heat. Bring to a boil; once the water boils, reduce the heat to medium and cook for 20 minutes. Cool the eggs, peel them, separate the whites from the yolks, and grate them separately.
Step 6:

Set aside the white of one egg for decorating the salad.
Step 7:

Build the salad in layers, spreading mayonnaise over each one. First put down the chicken and apply a thin layer of mayonnaise. Then sprinkle with the pickled onion. Next the mushrooms, mayonnaise, and a sprinkling of diced fresh cucumber. Then spread with mayonnaise again. Sprinkle with grated egg whites, then mayonnaise, then the yolks.
Step 8:

Now decorate the salad. From the reserved egg white, cut out the trunk of a birch tree and lay it down. Use the grated fresh cucumber to make the birch's foliage and the little leaves at the base of the trunk. From the black olive you can cut thin strips — these will be the lenticels on the birch's trunk. Let the salad rest in the refrigerator for a couple of hours to soak, then serve. Enjoy!