Chicken and Mushroom Birch Salad

A bright, colorful salad for the holiday table and more! Not a single holiday table is complete without some salads. And every housewife always prepares her own signature salad, trying to make it not only tasty, but also original and beautiful. Birch salad in its design will definitely not go unnoticed. It is not only interesting in appearance, but also tastes excellent in its composition. Chicken and mushrooms go well together and complement each other, making the salad tasty and satisfying.
cook time: 45 min
Miles Denholm
Chicken and Mushroom Birch Salad

Nutrition Facts (per serving)

168
Calories
12g
Fat
3g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Green onions 20 g
Hard cheese 70 g
Bulb onions 1 pc
Mayonnaise 3 tbsp
Chicken eggs 2 pc
Marinated mushrooms 100 g
Chicken fillet 200 g
Black bread 2 g

Recipe instructions

Step 1

Step 1
We wash the chicken fillet under running water and boil it in salted water over medium heat, just cook it for 25 minutes. We drain the broth or use it to prepare other dishes, finely chop the cooled chicken fillet with a knife.

Step 2

Step 2
You can use any mushrooms for this salad depending on your taste and availability: wild mushrooms or champignons, boiled, fried or pickled. With pickled mushrooms, the salad tastes more interesting. We wash the pickled wild mushrooms under running water, let the liquid drain completely, finely chop the mushrooms with a knife.

Step 3

Step 3
Peel the onion and finely chop it. If onions seem too bitter, you can pickle them or pour boiling water over them.

Step 4

Step 4
The second method is simpler, but no less effective. Place the chopped onion in a deep bowl and pour boiling water over it, leave for a couple of minutes, drain the water.

Step 5

Step 5
You can use any type of hard cheese according to your taste and desire, the main thing is that it is not soft. Grate the cheese on a fine grater.

Step 6

Step 6
Wash the chicken eggs, put them in a saucepan, add water and hard-boil them, cook the chicken eggs over medium heat for about 20 minutes. It is better to salt the water so that they can be easily peeled. Drain the water, fill them with cold water, cool, and clean.

Step 7

Step 7
Separate the whites from the yolks, grate each of them separately on a medium grater.

Step 8

Step 8
Wash the green onion, dry it and finely chop it with a knife. We spread the salad in layers, using a cooking ring or simply on a plate.

Step 9

Step 9
The first layer is shredded chicken fillet. Lubricate it with mayonnaise. Sprinkle chopped pickled mushrooms on top. Another layer of mayonnaise.

Step 10

Step 10
Sprinkle with grated hard cheese and a thin layer of mayonnaise. Letʼs start making the salad. Pour the grated yolk of a chicken egg in the center, around the whites. We make a birch tree trunk from a stream of mayonnaise through a pastry syringe. Birch foliage can be laid out with chopped, washed green onions. Stripes on the trunk of a birch tree can be made from black olives or a piece of black bread. Salad ready. Let it soak in the refrigerator and serve. Bon appetit!

Additional rubrics

Related recipes