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Salad with fried mushrooms and chicken with onions

Layered Salad with Fried Mushrooms and Chicken

This salad is a real find for the winter holidays — make it beautiful! A salad of fried mushrooms and chicken is wonderfully rounded out by the zing and juiciness of pickled onions, and the presentation plays right into that combination. You can make this salad all winter long — and whenever, as they say, you find yourself longing for winter (and snow) in the middle of summer.

Foster

Recipe author

Salad with fried mushrooms and chicken with onions

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Composition / ingredients

Servings:

Chicken breast

250

Button mushrooms

300

Hard cheese

100

Potatoes (boiled)

Onion

Eggs (hard-boiled)

Garlic

Mayonnaise

150

Salt

Ground black pepper

Sunflower oil

Vinegar

Pomegranate

Water

0.2

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 50 % 12 g

Carbohydrates 21 % 5 g

147 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Peel the onion and slice it into half-moons.
Step 2:

Pour boiling water over the sliced onion, add the vinegar, and leave it to pickle.
Step 3:

Rinse and dry the chicken. Cut it into thin strips.
Step 4:

Put the chicken in an oiled skillet and fry until lightly golden, seasoning with salt and pepper as it cooks.
Step 5:

Take it out of the skillet and let it cool completely — you can set it somewhere cold.
Step 6:

Wash the mushrooms, clean them if needed, and cut into slices. If a mushroom is large, halve it first and then slice.
Step 7:

Fry the mushrooms in oil until golden, seasoning with salt and pepper as you go.
Step 8:

Take them out of the skillet and let cool completely — again, you can set them somewhere cold.
Step 9:

Grate the boiled potatoes on the coarse side of a box grater.
Step 10:

Carefully cut the eggs in half. Put the yolks in a small bowl.
Step 11:

Press or finely chop the garlic into the yolks, add a little mayonnaise, and mix well.
Step 12:

Fill the egg whites with the yolk mixture.
Step 13:

Lay the chicken on the bottom of a salad bowl (or platter). Spread an even layer of the pickled onion on top and coat with mayonnaise.
Step 14:

Next, a layer of mushrooms and a layer of potatoes.
Step 15:

And coat with mayonnaise again.
Step 16:

Now arrange the stuffed egg whites attractively on top (like snowdrifts).
Step 17:

Sprinkle with finely grated cheese.
Step 18:

Garnish with pomegranate seeds (you can add greenery to mimic little fir sprigs — rosemary, say, though dill works too). Let the salad rest.
Step 19:

And greet your guests! What's a holiday without it!