Salads

Puff salad with chicken and mushrooms


Ingredients for making puff salad with chicken and mushrooms.

  1. Fresh chicken fillet 300 grams
  2. Fresh champignons 200 grams
  3. Chicken egg 2 pieces
  4. White onion medium size 1 piece
  5. Hard cheese 100 grams
  6. 5 tablespoons light quail eggs mayonnaise
  7. Refined vegetable oil 2 tablespoons
  8. Greens for decoration
  9. Salt to taste
  • Main ingredients: Chicken, Mushrooms, Cheese
  • Serving 8 servings

Inventory:

Cutting board, kitchen knife, tablespoon, serving dish or salad bowl, plate - 5 pieces, stove, frying pan, wooden spatula, medium saucepan with a lid, fork, slotted spoon, medium grater, small saucepan, kitchen potholders

Cooking puff salad with chicken and mushrooms:

Step 1: prepare the chicken fillet.


We thoroughly wash the chicken fillet under running warm water and put it on a cutting board. Using a knife, we clean the meat from veins, cartilage, films and excess fat. Next, move the component into the medium pan and fill it with ordinary cold water so that it completely covers the chicken for about 2-3 fingers.
We put the container on a large fire and slightly cover it with a lid so that the liquid boils faster. Closer to this, foam begins to appear on its surface. Be sure to remove it with a slotted spoon and throw it away. After boiling, we fasten the burner and boil the meat for 30-40 minutes (depending on how big the breast is). After the allotted time, we pierce the component with a fork or the edge of a knife and see how ready it is. If the inventory easily entered the pulp, then you can get the chicken out of boiling water. If the meat is still harsh, then it’s worthwhile to extend the cooking time for 8-12 minutes.

At the end, turn off the burner, and transfer the fillet to a cutting board. Let it cool slightly. Immediately after that, with the help of a knife, cut the meat into small pieces and transfer it to a free plate.

Step 2: prepare the chicken eggs.


We lay the eggs in a small pan and completely fill with ordinary cold water. We put the container on medium heat and let the contents boil. Immediately after that we detect 10 minutes and boil hard-boiled eggs. After the allotted time, turn off the burner, and take the pan with the help of kitchen tacks and put it in the sink under a stream of cold water.

When the components are completely cooled, clean their shells with clean hands and lay them on a cutting dock. Using a medium grater, we rub the eggs directly on a flat surface, and then pour the chips into a clean plate.

Step 3: prepare the onions.


Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We lay out the component on a cutting board and cut lengthwise into two halves. Each part is finely chopped in half rings and moved to a free plate.

Step 4: prepare the champignons.


The mushrooms are thoroughly washed under running warm water and put on a cutting board. Using a knife, we clear the mushrooms from rough spots on the hats and legs, and then chop thin plates or small pieces. Shredded components are transferred to a clean plate and briefly set aside.

Step 5: prepare hard cheese.


Using a medium grater, grate hard cheese directly on the cutting board. Then pour the chips into a free plate.

Step 6: prepare puff salad with chicken and mushrooms.


Pour a small amount of vegetable oil into the pan and put on medium heat. When it warms up well, pour the chopped onion into the container and, stirring it with a wooden spatula from time to time, fry the component until soft golden. Now, without turning off the burner, carefully transfer the onions back to the plate so that a little more vegetable oil remains in the pan, and put the bowl back on medium heat.

Next, pour the crushed champignons here and also fry them until fully cooked. Mushrooms can be slightly salted if desired. Attention: do not forget from time to time to stir everything with improvised inventory so that the components do not burn at the base of the pan. At the end, turn off the burner, and pour the champignons back into the plate. When everything has completely cooled, we begin to form a salad.

Since our dish will consist of layers, be sure to lubricate each level with mayonnaise, leveling it with a tablespoon. So let's get started. On a special plate or in a salad bowl, spread the boiled chicken fillet with the first layer. Then add the eggs here and ram them with a tablespoon. Attention: this layer does not need to be lubricated with mayonnaise. Immediately after that, lay the fried onions on top. Place the champignons in the fourth layer and then sprinkle with grated hard cheese. Lubricate the last component with mayonnaise. Everything, the salad is ready!

Step 7: serve puff salad with chicken and mushrooms.


Ready salad is immediately served to the dining table, without cooling it in the refrigerator. If desired, the dish can be decorated with fresh herbs and enjoy it only with slices of bread, because it is so tasty!
Good appetite!

Recipe Tips:

- any hard cheese is suitable for preparing a salad. For example, it can be Russian, Kostroma, Adyghe or Dutch;

- It is best to use homemade mayonnaise. But if this was not found, then there is nothing to worry about. Just take a sauce with a high percentage of fat, for example, 67%;

- such a salad can be stored in the refrigerator no more than two days;

- the dish can be formed into a slide (as we did), or you can use some round big mold without a bottom and put the components there in turn, greasing them with mayonnaise. Subsequently, we get a beautiful salad in the form of a puck.