Festive Firebird Chicken and Mushroom Salad

Guests will be delighted with the delicious and originally decorated salad! Firebird salad is a worthy decoration for the holiday table. Very tasty meat salad with pickled honey mushrooms. It’s simple and quick to prepare; it will take a little more time to decorate the salad, since you will need to cut out small details. But the effort is worth it! This salad will not get lost on the table among other dishes. Prepare it, you and those who try it will be satisfied.
cook time: 50 min
Gavin Tanner
Festive Firebird Chicken and Mushroom Salad

Nutrition Facts (per serving)

104
Calories
6g
Fat
8g
Carbs
6g
Protein

Ingredients (4 portions)

For the salad:

Potato 300 g
Carrot 200 g
Bulb onions 1 pc
Mayonnaise 5 tbsp
Chicken fillet 300 g
Honey mushrooms 200 g
Soy sauce 10 ml

For decoration:

Hard cheese 50 g
Olives 3 pc
Carrot 1 pc
Dill 1 g
cucumbers 1 pc
Pomegranate 1 pc

Recipe instructions

Step 1

Step 1
How to make Firebird salad with chicken and honey mushrooms? Prepare the necessary products. Marinated honey mushrooms can be replaced with any other canned mushrooms or fried fresh ones. Sweet and sour apple varieties are good. For example, Granny Smith, Simirenko. You can make your own mayonnaise. For mayonnaise recipes, see the link after the description of the steps.

Step 2

Step 2
Wash the chicken fillet, place it in boiling salted water, adding bay leaf and peppercorns. Boil the chicken over moderate heat for about 20-25 minutes until cooked through. Cool the chicken. You can also use chicken thighs or drumsticks.

Step 3

Step 3
Cool the chicken and cut into small pieces.

Step 4

Step 4
Wash the carrots and cook. Check the doneness of the carrots with a knife. It should be soft. Cool the vegetable. Grate the boiled carrots on a coarse grater.

Step 5

Step 5
Remove the mushrooms from the marinade. Chop the mushrooms into small pieces.

Step 6

Step 6
Chop the walnuts with a knife, not too coarsely. Choose the degree of grinding as desired.

Step 7

Step 7
Form a salad. Place the chicken in the first layer. Pour mayonnaise over the layer. You can also use not only mayonnaise, but also sour cream or natural yogurt as a dressing. You can take them separately or mix them with mayonnaise in any proportion to your taste — this will reduce the calorie content of the dish.

Step 8

Step 8
Spread honey mushrooms and mayonnaise in the next layer.

Step 9

Step 9
Then place the grated carrots and mayonnaise on top.

Step 10

Step 10
Wash the apple and dry it. Peel the apple and grate it on a coarse grater. Distribute the grated apple evenly.

Step 11

Step 11
Cover the apple layer with chopped walnuts. Lubricate with a little mayonnaise.

Step 12

Step 12
Boil the eggs hard. How to properly boil eggs, read the article after the recipe description. Separate the egg whites from the yolks and grate on a coarse or fine grater. Place egg whites on top of salad.

Step 13

Step 13
Decorate the salad as you wish. I used olives, bell peppers, boiled carrots, fresh cucumber and parsley. You can also use leftover egg yolks. Firebird salad with chicken and honey mushrooms can be served immediately or cooled a little and allowed to soak. Bon appetit!

Additional rubrics

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