Salad "Polyana" with mushrooms and chicken

Ingredients

Marinated champignons – 100 g

Korean carrots – 100 g

Parsley – 1 bunch

Chicken fillet – 0.5 pcs.

Pickled cucumber – 1-2 pcs.

Potatoes – 2 pcs.

Mayonnaise - to taste

100 kcal
45 min.
45 min.

Photo of the finished dish

Step-by-step recipe with photos

It’s time to show you another version of the “Polyanka” salad - with mushrooms and chicken. I used boiled chicken, but you can also use baked chicken. I would like to note that substituting any ingredients can completely change the taste of the salad, so you can always experiment and prepare your own version. This salad is always vital for any celebration.

To make the Polyana salad with mushrooms and chicken, prepare the necessary products from the list. Boil chicken fillet, potatoes and eggs.

Place the marinated champignons cap side down on the bottom of a suitable salad bowl. Drizzle a little mayonnaise onto each leg.

Finely chop the parsley and place it in a layer on the mushrooms. Thanks to mayonnaise, the greens will stick perfectly to the salad when turning over.

Cut the boiled chicken into cubes.

We begin to lay out layers of salad, greasing with any mayonnaise. Grate the eggs and place on top of the parsley.

Then - a layer of Korean carrots to create the most striking taste of the salad, since boiled chicken breast does not have a very rich taste. It is better to cut the carrots as finely as possible.

Next lay out the chicken pieces.

Cut the pickled cucumber into cubes and place it on top of the chicken.

Place the outer layer of potatoes, which do not need to be greased. Press the salad on top and let it sit in the refrigerator for 1 hour.

Then turn the salad onto a flat plate.

Garnish with parsley leaves and you can serve - the Polyana salad with mushrooms and chicken is ready for tasting.

Salad “Mushroom Glade” - recipe with champignons and chicken

The Mushroom Glade salad is very tasty and tender. He will never leave your guests indifferent. And mushroom lovers will be simply in complete ecstasy. When you put it on the table for some holiday, it is always eaten first.

You see, it looks very beautiful, and the hand involuntarily reaches out to it when it is on the table. But we all “try” every food with our eyes first. And if it looks great, then you definitely want to try it.

When you start trying it, you immediately realize that the appearance completely matches the taste. And it doesn’t have to be any other way. The combination of mushrooms, chicken, eggs and pickled cucumbers does the trick! The Mushroom Glade salad turns out delicious.

I usually cook it for some big holiday - Birthday or New Year! And it always becomes a real decoration of the festive table.

There are different versions of this salad, but I like this particular recipe. This is the recipe I want to share with you.

“Mushroom Glade” - a festive salad of champignons, honey mushrooms and chicken

chicken breast - 1 piece
potatoes - 3 pcs.
carrots - 1 pc.
hard cheese - 150 gr
eggs - 2 pcs
pickled cucumbers – 3 pcs.
fresh cucumber - 1 pc.
marinated champignons - 1 jar
pickled honey mushrooms – 150 gr
mayonnaise - to taste
dill - bunch
salt - to taste
vegetable oil - for greasing the dish

1. Boil chicken breast in salted water. Then take it out and put it on a plate so that all the broth drains from it.

2. Boil potatoes, carrots and eggs.

3. When the vegetables have cooled, grate the potatoes and carrots on a large grater.

4. Either grate the eggs or cut them into small cubes using an egg slicer.

5. Grate the pickled cucumbers using a Korean carrot grater, or cut into very small strips.

6. Also grate the cheese.

7. Remove the skin from the breast and cut into small strips.

8. Finely chop the dill.

9. Place the champignons from the jar in a colander to drain all the water.

10. Prepare a deep salad bowl, grease it with vegetable oil and line the inside with cling film so that long edges remain. We will cover our salad with them.

Now that everything is prepared and we haven’t forgotten anything, we begin to create our masterpiece.

1. Select champignons and form specific mushrooms in the clearing. We lay them with their caps down directly on the film; you can place larger mushrooms in the center and smaller ones towards the edges. In general, how your imagination will give you a hint.

2. The next layer we have is greenery, this is that mushroom clearing.

3. Then cheese, eggs. Lightly add some salt to the eggs and grease this layer with mayonnaise. Some people like mayonnaise more, some less, so we add it according to our own taste.

4. Now we will have carrots, and then breast. We also grease this layer with mayonnaise.

5. Then add pickled cucumbers and potatoes, which we also salt and grease with mayonnaise.

As you have already seen, we grease the ingredients with mayonnaise through a layer. I do this so that the salad is not too greasy. But if you wish, you can lubricate any layer with it!

This is the traditional option, so to speak. But I also add one layer between the carrots and the breast. I make this layer from canned mushrooms, which I collected in the forest in the summer and marinated.

6. If you also have such a sacred jar, then do not regret adding finely chopped mushrooms. The taste of the salad will be simply wonderful. Any mushrooms are suitable - white mushrooms, boletuses, honey mushrooms, and saffron milk caps. I'm adding honey mushrooms now.

Well, if there is no such container, no failure... add the remaining champignons, or just skip this layer. In principle, it will be delicious!

Another aspect. If you are not a fan of mayonnaise, then the layers can be greased with sour cream. And I like to mix sour cream with mayonnaise in a ratio of 50% to 50%, and lubricate the layers with that consistency.

7. Cover the outermost layer with film. And put it in the refrigerator. The dish must be infused for at least 10 hours.

Instead of champignons, you can use honey mushrooms and the salad will then take on a new beautiful look and a completely different taste. But I must tell you that this taste is absolutely no worse than the previous one.

Before serving, prepare a huge flat dish. We put greenish lettuce leaves on it perfectly.
Holding them with your hand, cover them and turn them over.
We cut the freshest cucumber into slices and decorate the salad with it around the edges. You can add a little more dill or other herbs.
If you cooked it with honey mushrooms, then you can decorate it like that. Or your imagination will give you a hint.

Well, how do you like this wonderful mushroom meadow?! Great, try it quickly... very tasty!

By the way, if you want to eat meat instead of chicken, the salad will also be very tasty. Or the meat is replaced with smoked brisket or ham. But the taste will be completely different. So this is great, the salad is the same, but the tastes are different!

I advise you to try different options. They all deserve it. Personally, I like “Mushroom Glade” even more in the version with boiled meat.

I also advise you to prepare a mixed salad “Roses for your beloved”; it is also very tasty and beautiful, and besides, it’s also original!

“Mushroom Glade” salad with chicken recipe with photo

I didn’t get out to pick mushrooms this year. Although they say there were just tons of mushrooms. It is necessary to somehow make up for this omission!? The Mushroom Glade salad will be my consolation now.

I'm going on a "silent hunt" to the store. I'll buy margarine for baking along the way. My little son really likes apples in curd dough, comrade merchant, you still have some cottage cheese for me, please weigh it. I found a “clearing” in the display case with mushrooms. I pulled some champignons, the same ones as in the photo on Instagram. I also wanted to lasso a chicken for a salad. I'll go to the freezer and then set up an ambush. I'll keep watch, I'll throw it into the net, and I'll definitely make a cutlet out of the chicken, too.

What else should I take for a mushroom meadow? Salad products must be natural. There is literally not enough green grass! Its usual dill successfully replaces it. Everything is ready to cover the clearing. Use your brain, do I smoke marijuana? Outside the forest, I go to the store to buy mushrooms and chicken, as if I were catching game in the meat aisles. No guys, I’m literally not friends with this matter. Now it was just my courage! Would you like me to tell you about the salad differently?

The “Mushroom Glade” salad is truly a gourmet dish! Everything is perfectly chosen! It’s like visually being in the forest. This makes it easier mentally that you were practically not there. Would you like me to invite you to the forest? Let's all follow me! I'm not lying! But as long as you don’t make any noise, don’t scare away my “little animals” and keep an eye on me, and you’ll miss the salad.

Salad "Mushroom Glade"

jar of pickled champignons
chicken breast 200 gr
two potatoes
Korean carrots 100 gr
hard cheese 200 gr
mayonnaise
parsley and dill

So that the “Mushroom Glade” salad does not look like a mound, but specifically a forest clearing, for this you need to choose a suitable bowl. It must be tall and have a flat bottom. Great, I've decided on the container. I set the potatoes and chicken to boil.

I myself am starting to “plant mushrooms in the clearing.” Grease the bowl with vegetable oil. This is done so that the salad comes out of the dish without any problems when we turn it over. I line the bottom with mushrooms, caps down.

I chop parsley and dill and mix them together.

Sprinkle mushrooms with herbs.

I grate the cheese and place half of it on a layer of chopped herbs.

I grease it with mayonnaise. Any subsequent layer will be coated with mayonnaise in the same way.

I grate the already cooked potatoes. I put it on top of the cheese.

For the Mushroom Glade salad, I use Korean carrots. It is slightly spicy. Those who have problems with the perception of spicy food can simply add boiled carrots, having previously gone through it with a grater.

I chop the chicken breast, place it on the carrots, and spread it with mayonnaise.

Sprinkle with the second half of grated cheese.

There is no need to twist it right away. The “Mushroom Glade” salad should stand for a little while and soak, but not only for this reason. Imagine the storm of feelings of your guests! When you turn over a seemingly ordinary bowl filled with an ordinary salad, you reveal to the world a tiny culinary creation. And now specifically the focus itself. Cover the bowl with a flat dish.

I carefully turn it over. Without making the slightest effort, the salad with mushrooms and chicken ends up on the plate in its original form. Applause. Copperfield will begin to tear his hair out of envy!

Salad "Mushroom Glade". See everything without cheating! It looks like it, doesn’t it, friends? I didn’t lie about the salad for you. Well, check it out and take it with you on Twitter! Let it grow there with moss and send down its roots deeper. The “birds” will flock to the clearing, the mushroom salad will glorify your account.

Salad “Mushroom Glade” - Step-by-step recipe for salad with champignons and chicken (with photo)

I don’t understand about you, but I really love salads that contain mushrooms. And it doesn’t matter what they are - fresh or canned, wild or home-grown. In any case, the salad with mushrooms turns out very tasty. One of these is the “Mushroom Glade” salad.

This is one of the few layered salads, the layers of which are assembled oppositely, in other words, the salad is an upside-down (so to speak). The whole assembly technique is that the first top layer (mushrooms) is laid out on the bottom of the pan with its legs up. Then there are layers of boiled, grated vegetables, the order of which is not particularly important. After everything is ready, the pan is turned over and, as a result, we see that the “Mushroom Glade” salad really lives up to its name.

For production, you can use any variety of mushrooms. The best option, in my opinion, is to introduce pickled champignons, which are sold in any store. You can also eat any vegetables, depending on your preferences. Typically, Korean carrots, cucumbers, boiled potatoes, herbs, cheese, etc. are added to this salad.

Chicken meat is usually added, but you can also use beef and even ham. I have never heard of adding fish (canned food), although such a production option is also not excluded. It is necessary to try to cook. Or maybe you were cooking? If so, please share your experience. Is it worth trying or is it still not right?

Well, now I would like to share with you the usual recipe for making a “Mushroom Glade” with champignons and chicken. Champignons can be replaced with honey mushrooms, and chicken with beef. Whoever likes it. I don't think it will spoil the taste.

“Mushroom Glade” salad with champignons, chicken and Korean carrots

Champignons (marinated)
Green onion
Dill
Chicken breast - 2 pcs.
Korean carrots – 250 gr
Hard cheese – 250 gr
Potatoes - 2 pcs. (huge)
Pickled cucumbers - 2 pcs.
Mayonnaise

We choose the dishes in which we will lay our layers. When choosing, make sure that the bottom and edges of the pan are straight; in other words, a cone-shaped “container” will not work. Determine the size of the pan yourself, based on how many ingredients you will take into account.

Firstly, place the pickled mushrooms on the bottom of the pan, caps down.
Now we need to chop the onion and dill. Mix the greens and sprinkle on top of the mushrooms.
Peel the boiled potatoes in their jackets and cut them into medium uniform cubes. They will act as our next layer.
Using a spoon, compact the layers with little effort.

After potatoes, we will coat all subsequent layers with mayonnaise.

That's all. The Mushroom Glade salad is ready. Bon appetit!

This salad looks unsurpassed on any festive table, regardless of the time of year. This is a very tasty and satisfying snack that almost everyone will probably like, and besides, it’s quite delicious. Perhaps this is one of the few wonderful salads that can be prepared at home.