Do you want to prepare something unusual and original for the festive table? Then use our recipes and make an incredibly tasty and stunningly beautiful salad "Birch" with chicken fillet and prunes.
Salad "Birch" with chicken fillet, prunes and walnuts
Ingredients:
- chicken fillet - 375 g;
- dried prune without pips - 120 g;
- fresh champignons - 240 g;
- fresh cucumbers - 180 g;
- walnuts, peeled - 65 g;
- chicken eggs - 3 pieces;
- onion - 75 g;
- mayonnaise - 250-275 g;
- vegetable refined oil - 25 ml;
- salt;
- fresh parsley, dill, green onions.
Preparation
First of all, the fillet of chicken breast is boiled in salted water for thirty minutes, then extracted from broth, cooled and cut into cubes or straws.
In the meantime, we clean and shred cucumber or semirings onions, pass it on vegetable oil until translucency and add pre-washed and finely chopped mushrooms. We hold the container on fire until the contents are ready, season with salt, ground black pepper, mix, remove from heat and cool. Washed cucumbers and pre-cooked and dried prunes are crushed with cubes or straws, and we boil the eggs, extract the yolks and let them through the grater, placing them in different bowls with proteins.
Now proceed to the design of a salad. At the bottom of the salad bowl we lay a layer of prunes, then mushrooms with onions and a layer of chicken fillet. Next egg white and followed by cucumbers. Each level is lavished generously with mayonnaise. In the end, we rub the salad on top with a mixture of yolk and crushed walnuts and decorate it in the form of birch. The trunk can be made out of mayonnaise and cut strips of prunes, the crown is represented by twigs of parsley, and with the help of feathers of green onions simulate grass.
Salad "Birch" with prunes, chicken and pickled onions - recipe
Ingredients:
- fillet of chicken breast - 450 g;
- dried prune without pips - 160 g;
- fresh champignons - 220 g;
- fresh cucumbers - 200 g;
- walnuts, peeled - 65 g;
- chicken eggs - 2 pieces;
- onion - 75 g;
- white salad onion - 75 g;
- hard cheese - 125 g;
- mayonnaise - 250-275 g;
- sour cream - 35 g;
- vegetable refined oil - 25 ml;
- salt;
- granulated sugar;
- lemon juice;
- fresh greens of parsley, dill.
Preparation
The first thing we will pickle the onions. To do this, we clean the salad white onion, shred it with half rings, sprinkle with lemon juice, season it with salt and sugar, mix it and leave it at room temperature for marinating.
Meanwhile, cut small cubes or small pieces of chicken breast fillet, season with salt, ground black pepper, mix and spread in a preheated pan in one layer and brown, stirring, until ready for about five minutes and take out on a napkin or paper towel.
In the same oil, brown a finely chopped onion and mushrooms and stand on medium heat until cooked. Two minutes before the end of the frying, add the sour cream and mix.
Further boil to the full readiness, clean and grate the grater eggs, separately squirrels and yolks, as well as washed, if necessary, steal for a while and cut into strips of prunes. Also hard cheese is skipped
At the bottom of the dish we lay a layer of crushed prunes, we savor it with mayonnaise and distribute the mushroom fry. Then turn the chicken fillet and marinated onions and again the mayonnaise. Next, lay out cucumbers, egg whites and again mayonnaise. In the end, we cover the salad with a mixture of grated cheese and yolks and decorate in the form of birch. To do this, we paint the maya with the trunk, cut out the black thin strips from the prunes and lay them across, imitating the birch bark. We form the crown with parsley sprigs, and weed grass with dill. We give salads a little promarinovatsya and can serve.