Each of the variants of the puffed salad with chicken and mushrooms offered below is original and unique in its own way and with its delicious taste will adequately complement any festive table.
Layered salad with smoked chicken and mushrooms - recipe
Ingredients:
- smoked chicken breast - 250 g;
- champignons - 320 g;
- fresh tomatoes - 280 g;
- hard cheese - 170 g
- mayonnaise - 110 g;
- vegetable refined oil;
- ground black pepper;
- twigs of fresh greens;
- salt.
Preparation
We smice the smoked breast with plates, straws or cubes at our discretion. Champignons washed well, dried, shredded plates and let in a skillet or in a saucepan until cooked on vegetable oil without a smell. At the end of frying season the mushroom mass to taste with salt and ground black pepper.
We wash the washed tomatoes with small cubes, and hard, piquant cheese is passed through the middle grater.
Now we put the smoked chicken on the bottom of the salad, smearing mayonnaise. Then distribute the top layer of fried mushrooms, and on them we put prepared tomatoes. Again, let's dress lettuce with mayonnaise and rub on top with a layer of cheese chips. We give two hours for impregnation and can serve.
Layered salad with chicken, mushrooms and pineapple
Ingredients:
- chicken breast (fillet) - 350 g;
- champignons - 420 g;
- onion - 120 g;
- eggs - 4 pieces;
- hard cheese - 190 g
- canned pineapples - 320 g;
- mayonnaise;
- vegetable oil;
- ground black pepper;
- fresh greens to your taste;
- salt.
Preparation
Rinse the fresh chicken breast, immerse it in salted water and boil until fully cooked. If desired, water can be flavored with a bay leaf and the addition of several peas of sweet pepper. We also boil the eggs and pour them cold water for a couple of minutes.
Rinse well the mushrooms, finely chop them with a sharp knife and pass along with pre-peeled and chopped onions until cooked. Do not forget the mushroom mass salt and season with ground black pepper.
On readiness, cut into small cubes chicken breast, clean the eggs and let it through the grater. Also rub the cheese hard. Pineapple is extracted from the syrup and shredded into small cubes.
Now all the components are prepared - we can proceed with the design of the puff lettuce.
At the bottom of the salad bowl we lay fried mushrooms with onions, then a layer of chicken, on top of pineapple, then cheese and eggs. Each layer is necessarily blotted with mayonnaise and if desired, seasoned with salt.
After a few hours, the salad will be infused, soaked and ready for use.
Layered salad with chicken, mushrooms, prunes and cheese
Ingredients:
- chicken breast (fillet) - 520 g;
- mushrooms - 520 g;
- onion - 110 g;
- prunes - 220 g;
- hard cheese - 220 g
- walnuts - 180 g;
- mayonnaise - 180-200 g;
- vegetable oil;
- ground black pepper;
- fresh greens to your taste;
- salt.
Preparation
Initially, cook until ready chicken breast in salted water, cool, cut into cubes of small size, season with mayonnaise and mix.
Then, the washed mushrooms will be saved in vegetable oil without a smell until ready together with a preliminary
Prunes are fried for a few minutes in boiling water, and then cut into strips. Nuts crush in any convenient way, and let the cheese through the middle grater.
Now let's start assembling the salad. At the bottom of the salad bowl, fried mushrooms with onion, distribute the chicken breast from above and cover it with prunes. Now cover with a layer of mayonnaise and spread the cheese. Again, let's dress the salad with mayonnaise and cover with walnut. Determine the layered salad in the refrigerator for about two hours to soak.