Festive Chicken, Mushroom & Walnut Salad

Very tasty and filling, perfect for a holiday table! Chicken salad with champignons and walnuts is prepared from ordinary ingredients, but it tastes very interesting. The classic combination of chicken and mushrooms is brightly complemented by nuts; this salad is sure to be remembered by your guests.
cook time: 50 min
Ivy Ramsay
Festive Chicken, Mushroom & Walnut Salad

Nutrition Facts (per serving)

202
Calories
17g
Fat
3g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Eggs 4 pc
Walnuts 100 g
Chicken breasts (small) 2 pc
Carrot (large) 1 pc
Bulb onions 1 pc
Vegetable oil (for frying) 4 tbsp
Champignon 300 g
Mayonnaise 4 tbsp

Recipe instructions

Step 1

Step 1
How to make chicken salad with champignons and walnuts? Prepare your food. Pre-boil the breasts and eggs and cool. Wipe the champignons from dirt with a damp cloth, peel the onions, carrots and garlic.

Step 2

Step 2
Chop the mushrooms not too finely so that they can be felt in the salad. Pour 2 tablespoons of vegetable oil into a hot frying pan and place the mushrooms on it.

Step 3

Step 3
The mushrooms will immediately release their juice. When all the liquid has evaporated, add finely chopped onions to the mushrooms. Right now, not at the beginning. The fact is that then the onion will be like boiled, because all the mushrooms release a lot of liquid. And in our case, the onion will be fried. Fry mushrooms and onions, stirring, over medium heat. When they turn golden, add a little salt.

Step 4

Step 4
Grate the carrots on a coarse grater or a Korean carrot grater and fry in the remaining 2 tablespoons of vegetable oil. Salt it a little.

Step 5

Step 5
Boil the chicken breasts. How to cook chicken breasts? Wash the meat and place it in boiling salted water. Cook the fillets over medium heat until tender, 30-40 minutes, depending on size. Leave the boiled breasts to cool in the water in which they were boiled. This will make the meat more tender and juicy. The broth can then be strained and used for soup. When the breasts have cooled, separate them into fibers and chop them finely.

Step 6

Step 6
Boil the eggs. How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Separate the whites from the yolks and grate separately on a fine grater.

Step 7

Step 7
To dress the salad, mix mayonnaise, ground black pepper and chopped garlic.

Step 8

Step 8
Assemble the salad. We will place the salad in layers in a serving ring. If there is no ring, then a deep plate will do. Place the chicken meat in the first layer.

Step 9

Step 9
Lubricate the chicken layer well with garlic mayonnaise, since we will not be lubricating all the layers.

Step 10

Step 10
Place the next layer of fried champignons and onions.

Step 11

Step 11
Then a layer of grated proteins.

Step 12

Step 12
Lubricate the egg white layer with garlic mayonnaise.

Step 13

Step 13
Next, place the fried carrots in the ring.

Step 14

Step 14
The next layer will be from egg yolks, grated on a fine grater.

Step 15

Step 15
Lubricate them thickly with mayonnaise and garlic.

Step 16

Step 16
For the next layer, grind the walnuts in a mortar. You can also use a coffee grinder or blender.

Step 17

Step 17
Finish the salad with a layer of walnuts.

Step 18

Step 18
Lightly compact the salad and carefully remove the serving ring. Decorate the top with walnut halves. Place in the refrigerator for a couple of hours to soak. Then serve. Bon appetit!

Additional rubrics

Related recipes