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Salad with fried mushrooms and chicken

0
817
Kitchen Eastern European
Calorie content 119 kcal
Portions 2 port.
Cooking time 80 minutes
Proteins * 8.3 gr.
Fats * 11.2 gr.
Carbohydrates* 5.9 gr.
* per 100 gr. product
Salad with fried mushrooms and chicken
Content

I propose to prepare a delicious puff salad with fried mushrooms and chicken. This salad can be served in portions or in one common dish. The most delicate layered salad will decorate your festive celebration and bring unforgettable pleasure to your guests and family.

Ingredients

Cooking process

step 1 out of 12
First of all, thoroughly wash the chicken fillet and put in a saucepan or saucepan, cover with cold water, salt and add bay leaves and allspice peas. Put on medium heat and bring to a boil, then reduce heat and simmer for about 25-30 minutes, periodically skimming off the resulting foam. Then remove from heat and cool completely in broth.
step 2 out of 12
Boil chicken eggs in salted water, then cool completely in cold water and peel them. Peel the onions, rinse and cut into thin half rings. Prepare the marinade by mixing table vinegar and drinking water. Put the chopped onions in a bowl, cover with marinade and leave for about 20-25 minutes.
step 3 out of 12
Cut the cooled chicken fillet into medium-sized cubes.
step 4 out of 12
Cut the peeled chicken eggs into small cubes.
step 5 out of 12
Put the frozen mushrooms on a sieve and let them defrost. I used mushrooms previously boiled and frozen. Heat the pan well over medium heat, pour in a small amount of vegetable oil, then put the melted mushrooms and fry them until golden brown for about 5 minutes, stirring occasionally. Season with salt and stir, then remove from heat.
step 6 out of 12
Put the chopped chicken meat in a bowl, add salt and mayonnaise to taste, mix thoroughly. Using a metal mold on a platter or plate, form the first layer, evenly spreading the mayonnaise-soaked chicken.
step 7 out of 12
Pour the pickled onions through a fine sieve and place on top of the meat layer.
step 8 out of 12
Open a jar of canned peas with a can opener, drain the liquid through a fine sieve, and then place the green canned peas on top of the pickled onions.
step 9 out of 12
Place the finely chopped chicken eggs in the next layer. Lightly add salt.
step 10 out of 12
Soak a little mayonnaise on top.
step 11 out of 12
Put the fried mushrooms in the final layer.
step 12 out of 12
If you have a tall mold, repeat the layers in the same order. Tighten the finished salad with cling film and place in the refrigerator for about 30 minutes. Then serve a flavored salad on the table.

Bon Appetit!

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