Salad with Prunes, Chicken and Mushrooms

Ingredients for Salad with Prunes, Chicken and Mushrooms

  1. Fresh chicken fillet 200 grams
  2. Fresh champignons 200 grams
  3. 1 medium onion
  4. Chicken eggs 3 pieces
  5. Hard cheese 150 grams
  6. Pitted prunes 100 grams
  7. Shelled walnuts 10 pieces
  8. Apple vinegar for pickling onions
  9. Mayonnaise to taste
  10. Refined vegetable oil for frying
  • Main Ingredients Chicken, Prunes, Mushrooms
  • Serving 8 servings


Small pan - 2 pieces, a cover for the pan, a tablespoon, a deep bowl - 2 pieces, a cutting board, a kitchen knife, a slotted spoon, kitchen potholders, a fork, a frying pan, a wooden spatula, a plate - 5 pieces, a blender, a coarse grater, a serving dish or salad bowl, colander, kitchen paper towels

Making a salad with prunes, chicken and mushrooms:

Step 1: prepare the chicken fillet.

We wash the chicken fillet well under running warm water and put it on a cutting board. Using a knife, we clean the meat from veins, films, cartilage and excess fat.

Now put the component in a small saucepan and completely fill it with ordinary cold water. We put the container on medium heat and slightly cover it with a lid. When the liquid begins to boil, foam forms on its surface. Be sure to remove it with a slotted spoon and throw it away. Next, lightly screw the burner and boil the chicken approximately 25-30 minutes. After the allotted time, it is necessary to check the meat for readiness. To do this, pierce it with a fork or the edge of a knife. If the inventory easily enters the component, then it is ready and you can turn off the burner. If not, then extend the cooking time yet for 10-12 minutes.

At the end, turn off the burner, and transfer the chicken fillet to a cutting board. Let it cool slightly. Now, using a knife, grind the ingredient into slices and transfer to a free plate.

Step 2: prepare the chicken eggs.

We lay the eggs in another small pan and completely fill it with running cold water. We put the container on a big fire and wait for the liquid to boil. Immediately after that we detect 10 minutes. After the allotted time, we will get hard-boiled eggs. This is what we need! We turn off the burner, and take the pan with the help of kitchen oven mitts and rearrange it into the sink under a stream of cold water.

Next, with clean hands, we clear the shells of the components and then lay them on a cutting board. Using a coarse grater, we rub the eggs, and then pour them into a clean plate.

if desired, the components can also be simply chopped with a knife into small cubes. In principle, the taste of this salad will not change.

Step 3: prepare the champignons.

The mushrooms are well washed under running warm water and put on a cutting board. If necessary, with a knife, we clean the hats and legs from rough places. Now grind the mushrooms in pieces and pour into a free plate.

Next, pour a small amount of vegetable oil into the pan and put on medium heat. When it warms up well, put the crushed champignons here. From time to time, stirring with a wooden spatula, fry the mushrooms to a soft golden color. At the end, turn off the burner, and pour the components back into the plate, but so that the oil remains in the pan.

Step 4: prepare the onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. Next, lay out the component on a cutting board and chop thin thin rings. We chop the chopped onion into a deep bowl and immediately proceed to pickling.

To do this, completely fill the component with apple cider vinegar and leave it in this state for 20 minutes.
After the allotted time, we discard the contents of the container in a colander and rinse slightly under running cool water. In the end, leave the onion aside so that the excess liquid from the glass.

Step 5: prepare the prunes.

We wash the prunes under running water, and then put them in a clean deep bowl. Pour dried fruits with boiling water and leave for 5 minutes at rest. After the allotted time, carefully drain the water, and transfer the components to kitchen paper towels.
When the prune dries, move it to a cutting board and, using a knife, finely chop the pieces. Pour the crushed dried fruits into a free plate.

Step 6: prepare the walnuts.

Pour walnuts into a blender bowl and chop at medium speed until medium crumb. Then pour the ingredients into a clean plate and proceed to the preparation of hard cheese.

Step 7: Prepare Hard Cheese

Using a coarse grater, we grate hard cheese directly on a cutting board. Then pour the chips into a free plate and leave them for a while aside.

Step 8: prepare a salad with prunes, chicken and mushrooms.

Attention: since our salad will consist of layers, do not forget to coat each level well with a small amount of mayonnaise. So let's get started. On a flat serving dish or in a salad bowl, first of all, lay out the chopped boiled chicken fillet. Then cover it with a layer of pickled onions. Now sprinkle all the grated boiled eggs, and then - slices of prunes. The fifth layer will be fried champignons.

Then cover the mushrooms with grated hard cheese (do not forget to grease with mayonnaise) and at the end sprinkle the salad with chopped walnuts.

If desired, the dish can be decorated with fresh herbs. All is ready!

Step 9: serve the salad with prunes, chicken and mushrooms.

Ready-made salad can be served immediately at the dining or holiday table. But if you prepared the dish in advance, then you can let it brew a little in the refrigerator. We treat friends and family with such a beautiful and delicious salad, either as a main meal with bread, or as an additional dish with another meal. In any case, he is quite satisfying, so I advise everyone to warn about this in advance.
Good appetite!

Recipe Tips:

- to make the salad even more delicious, I advise you to lightly fry the walnuts in advance, and then grind them in a blender;

- in order for the salad to keep its shape, use mayonnaise with a high percentage of fat content;

- if desired, you can slightly add and pepper layers such as chicken, mushroom and egg.