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Beloved husband salad with smoked breast and mushrooms

"Beloved Husband" Salad with Smoked Chicken and Mushrooms

Original, hearty, and a treat any day! The "Beloved Husband" salad with smoked chicken and mushrooms is sure to win over your other half, because it has everything guys love — meat, mushrooms, cheese, and eggs. And all the ingredients come together beautifully to make the salad genuinely delicious!

Anna

Recipe author

Beloved husband salad with smoked breast and mushrooms

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Composition / ingredients

Servings:

Smoked chicken (breast)

250

White mushrooms

300

Onion

Cream cheese (two small packages)

160

Eggs

Garlic

Tomatoes

Mayonnaise

Vegetable oil (for frying the mushrooms)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 60 % 15 g

Carbohydrates 8 % 2 g

149 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make "Beloved Husband" salad with smoked chicken and mushrooms? Gather your ingredients. Boil and chill the eggs ahead of time. Use boneless breast from the smoked chicken. Choose good-quality cream cheese with no vegetable-fat fillers. Mayonnaise is used to dress the salad — you can also use a mix of mayonnaise and sour cream. You can build the salad in one big bowl or portion it onto plates using a ring mold.
Step 2:

Rinse the mushrooms under cold running water to remove any grit and debris. Chop them, not too small. Peel the onion and cut it into dice. Heat the vegetable oil in a skillet, add the chopped mushrooms and onion, and fry over low heat until tender, 10–15 minutes. Let the mushrooms cool.
Step 3:

Peel the boiled, cooled eggs and grate them on the large holes of a box grater into a deep bowl. Unwrap the cream cheese and grate it into the bowl with the eggs — chilling it in the freezer for half an hour first makes it easier to grate. Peel the garlic cloves, press them, and add them to the eggs and cheese. Add the mayonnaise and mix thoroughly.
Step 4:

Take your chosen serving dish and lay down the mushrooms fried with onion as the first layer.
Step 5:

Spread half of the egg-and-cheese mixture over the mushrooms in an even layer.
Step 6:

Remove the skin and any small bones from the chicken breast and cut it into cubes. Add the chicken as the next layer, spreading it evenly over the previous one.
Step 7:

Spread the remaining egg-and-cheese mixture over the top as the next layer.
Step 8:

Wash and dry the tomatoes and cut them however you like — into rounds, wedges, or half-moons. Arrange the tomato slices neatly as the final layer.
Step 9:

It's usually recommended to chill the finished salad before serving, but I'd serve it right away so the fried mushrooms and fresh tomatoes don't release their juices. Garnish with fresh herbs when you bring it to the table. Enjoy!

The finished salad is really tasty, juicy, and filling — you can tell right away the recipe was made with love. All the ingredients are harmonious and set each other off perfectly. I'll just add that next time (and there will definitely be a next time), I'll swap the chicken and mushroom layers — mushrooms on the very bottom release juices, which can hurt the look of the salad.
Choose tomatoes that are juicy but firm — soft ones don't hold their shape and will break down into mush as you slice and handle them, spoiling the look of the dish.
It's best to make your own mayonnaise — it's tastier and better for you; look for interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing, on their own or mixed with mayonnaise in any ratio you like — that lowers the calorie count.
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or rotten smell, and not slippery to the touch. Rinse them well under warm or cold running water to remove any dirt. Trim off any bad spots. Tiny mushrooms under an inch don't need peeling at all — just rinse them well. Larger ones are best peeled of their membranes.