A hearty salad with smoked chicken and mushrooms - the perfect winter recipe

Kitchen appliances and utensils:

• sharp knife;
• kitchen scales and other measuring accessories;
• cutting board;
• large flat plate
• high shape with a diameter of about 20 cm;
• tablespoon;
• pan;
• coarse grater.

Ingredients

Step cooking

1. We take smoked chicken breast weighing about 300 g and cut it into medium-sized cubes.
   
2. We put a round shape with a diameter of 20 cm on a large flat plate, after which we put the chopped meat into it. We form a thin uniform meat layer, carefully pressing the pieces to the bottom of the plate.
   
3. On top of the chopped chicken, put two tablespoons of mayonnaise and distribute it over the entire surface of the meat.
   
4. Mushrooms in the amount of 200-220 g are cut into pieces of arbitrary shape. We spread the mushrooms in a hot frying pan, in which we pre-pour 40 ml of vegetable oil. Fry the ingredient for 10 minutes, stirring occasionally. Peel the onion, then finely chop it and send it to the pan to the mushrooms.
   
5. Fry the mushrooms with onions for another 10 minutes, and then form the second layer for the salad from the resulting mixture.
   
6. On top of the mushroom layer, we rub on a coarse grater five pre-cooked chicken eggs.
   
7. Tamp the egg layer lightly with a regular tablespoon.
   
8. On top of the eggs, put two more tablespoons of mayonnaise and evenly distribute it on the surface.
   
9. Next, grind three fresh cucumbers, cutting them into small cubes, after which we make the next layer from them.
   
10. Grease chopped cucumbers with mayonnaise in an amount of 40 g.
    
11. Finely chop a bunch of dill, and then sprinkle with greens the surface of the salad.
    
12. As a decoration for the finished dish, we use 6 quail eggs, hard-boiled in advance. We cut each egg in half and lay them on top of the greens, forming any desired pattern.
    
13. We cut the remaining cucumber into thin rings and also use it for decoration.
    
14. The prepared salad is sent to the refrigerators for at least an hour. After an hour, we remove the dish from the refrigerator and carefully remove the form, being careful not to damage the integrity of the salad. Serve salad preferably at a time when guests are already at the table. The dish will be the highlight of the festive event or a royal treat for friendly gatherings.
    

Video recipe

No less original recipe for such a salad is demonstrated on video. You might also find it interesting.

Other chicken salad recipes