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Mushroom salad with smoked chicken and nuts

Mushroom Salad with Smoked Chicken and Nuts

A lush salad with tender, savory chicken that's welcome at any table! Not long ago I was a guest at a party — a banquet, really. One salad caught my eye, garnished with pomegranate seeds among other things. When I tasted it, I was even more taken — really lovely. What recipe is this? I asked the hostess. On top of everything, this smoked-chicken salad — which dresses up a holiday table beautifully — also has a lovely name: "Fairy Meadow." So how do you make this gorgeous dish, and what goes into it?

Varvara

Recipe author

Mushroom salad with smoked chicken and nuts

Composition / ingredients

Servings:

Hard cheese (or 150)

100

Walnuts (or 30)

Button mushrooms

150

Eggs

Onion

Smoked chicken (or 200)

150

Prunes (or 70)

Mayonnaise

150

Garlic

Vegetable oil (for frying)

Salt

Ground black pepper

Bell pepper (for garnish)

Pomegranate (for garnish, seeds)

Dill (for garnish)

Parsley (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 9 g

Fats 58 % 19 g

Carbohydrates 15 % 5 g

224 kcal

GI: 100 / 0 / 0

Cooking method

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You'll need three boiled eggs, 6 or 7 prunes, 200 grams (about 7 oz) of smoked chicken, 150 grams of cheese, 200 grams of button mushrooms (which we'll fry in butter first), plus a clove of garlic, mayonnaise, and some walnuts. Naturally, we'll boil and fry a few ingredients first — you guessed it, right? While everything cooks on the stove, dice the chicken into small cubes. Rinse the prunes, cover them with boiling water, and let them sit for 20–30 minutes. Then drain and dice them small. Peel the cooled eggs, but grate the whites and yolks separately, into different bowls — and set one yolk aside for garnish. Next, grate the cheese, on either the medium or coarse side. Have you peeled the nuts? Now chop them finely. And it's the onion's turn — peel it carefully to avoid tears and chop it fine. Sauté the onion in vegetable oil until soft, then add the button mushrooms (already washed, dried, and cut into small cubes). Fry for 10 minutes, stirring regularly, and salt and pepper to taste, of course. Cool everything and lift the mushrooms and onion out of the pan, draining off the frying oil. Now for the garlic: peel it and press it through a garlic press, then mix it into the mayonnaise and stir well. How do you assemble everything on a platter or in a salad bowl? In layers only. Now pay attention! The first layer is the mushrooms and onion, mayonnaise, and a handful of walnuts. The second is the grated yolks; the third is half the cheese, mayonnaise, and another handful of nuts. The fourth is half the smoked chicken, mayonnaise, and more nuts; the fifth is prunes, mayonnaise, and nuts. The sixth layer is the other half of the smoked chicken, mayonnaise, and walnuts again. The seventh layer is the remaining cheese, and the eighth is the grated egg whites with mayonnaise. Now, here's the key part: use a knife to smooth the top layer of the salad into a dome shape. Sprinkle it with the reserved yolk, grated on a fine grater. Decorate the top with shapes cut ahead of time from red bell pepper, and scatter on the herbs and pomegranate seeds. Chill the finished salad in the refrigerator. Once it has had time to set, it's finger-licking good — that delicious!