Layered salad with fried champignons and chicken

Layered salad with fried champignons and chicken

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Savory salad with fried champignons, chicken and cheese

Salads laid out in layers always look very beautiful and appetizing. A salad with fried mushrooms and chicken will decorate any formal table with its appearance. The combination of chicken and mushrooms is a constant classic, and the option of serving the salad in the form of a cake is quite an exciting solution. All ingredients are prepared separately and laid out in a special order, which allows you to smell the taste and smell of each layer. The chicken, mushrooms, and onions are fried in a frying pan, but not all together, but separately. Using the same principle, you can prepare a salad with boiled chicken and fried champignons if you boil the bird fillet in salted water. Fried mushrooms have a very slight smell, which is simply overwhelmed by other products. In the same dish, the mushroom smell is felt 100%. The ingredients are very ordinary and light. Another plus of the salad is that it turns out quite tasty even without mayonnaise; the dressing sauce can be prepared using unsweetened yogurt or sour cream. The dish is very satisfying and nutritious due to the fact that some of the ingredients are fried in vegetable oil. Layered salad with chicken and mushrooms can be the least high-calorie if you use marinated champignons as in the recipe in the link.

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Ingredients:

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• Chicken fillet (breast) - 300 g;
• Champignon mushrooms - 300 g;
• Onion - 150 g (1 medium size);
• Testicle - 4 pcs.;
• Hard cheese (Eden, Dutch, Gouda, Russian, etc.) - 70 g;
• Mayonnaise, sour cream or unsweetened yogurt - 250 g;
• Garlic - 1-2 cloves;
• Mustard - 1 tsp. without slide;
• Salt - to taste;
• Ground dark pepper (fresh) - to taste.

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Number of servings: 6.

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Production time: 3 hours (of which 2 hours are for the salad to brew).

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Recipe for salad with fried champignons and layered chicken

1. Peel, wash and cut the onion into thin half rings.

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2. Heat a little vegetable oil (1-2 tbsp) in a frying pan and add the onion. Fry over medium-high heat until half cooked, 1-2 minutes. The onion should become slightly transparent, as in the step-by-step photo. The powerful bitterness will go away, leaving a very pleasant crunch and onion smell. There is no need to salt the onion; the vegetable should not release any juice. Transfer the half-cooked onion to a separate bowl. We try to keep the oil in the pan. Remove the pan from the hot burner without washing it.

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3. Greenhouse champignons are used as mushrooms - they are prepared very simply and quickly. We thoroughly wash the mushrooms and dry them with a cardboard towel. Cut any mushroom into 2 parts, then cut into slices. Heat the frying pan in which the onions were fried, adding a little more vegetable oil as needed. We try to fry it in the same oil so that the salad with fried mushrooms and chicken does not turn out too greasy. Fry over medium-high heat, stirring constantly so that the champignons do not release juice, and at the same time they are moderately fried.

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4. Salt and pepper the mushrooms at the end of cooking so that they remain juicy. Transfer the finished champignons to a separate bowl.

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5. Wash the chicken fillet, dry it with a cardboard towel and cut into small cubes. Place in a heated frying pan

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6. Fry, stirring constantly, trying not to add any oil. Salt and pepper the chicken at the end of cooking. As for spices, you can add a little hops-suneli, curry or Provençal herbs to the chicken.

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7. Immerse the eggs in cool water and place over medium heat. Boil hard (8-10 minutes from the moment of boiling). Then we move the container with the eggs under ice-cold tap water, cool and clean. Rinse as needed to prevent shells from getting into the salad. Grate on a large grater.

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8. Grate the cheese on a small grater.

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9. Prepare the dressing sauce. Place thick unsweetened yogurt in a separate bowl, add finely chopped dill, 2 cloves of garlic and a teaspoon of mustard. If you don’t like it very spicy, reduce the portion of mustard, focusing on the spiciness of the chosen product. You can replace the yogurt with all the usual mayonnaise (the salad will be quite fatty) or with thick, not very sour sour cream. It will be tastier if you mix yogurt with mayonnaise. When using yogurt or sour cream, lightly salt the sauce.

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10. Mix everything and taste it. Add more salt and pepper as needed.

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11. Prepare a flat dish or flat plate for serving the salad cake. We place a sealed pastry ring in the center, greased from the inside with a thin layer of vegetable oil. The diameter of the ring is 15-16 cm.

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12. Form the salad in layers. Lightly grease the plate with sauce and place a layer of boiled eggs.

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13. Lubricate with sauce, tightly tamping the layer of eggs with a spoon.

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14. Place a layer of crispy fried onions.

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15. Spread just a little bit of sauce.

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16. Lay out pieces of fried or boiled chicken fillet.

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17. Lubricate with sauce and compact.

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18. Add a layer of fried champignons.

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19. Lubricate them and compact them.

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20. Spread the cheese in an even layer and press it down with your hands.

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21. Cover with cling film to prevent the cheese from drying out and place in the refrigerator for 2 hours. When the salad sits, it will become tastier and hold its shape better. If you use sour cream or yogurt for sauce, juice may drip onto the plate. Drain it without removing the mold.

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22. Then carefully remove the form and serve. A delicious salad with fried champignons and chicken is ready. Bon appetit!

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Puff salad with chicken and mushrooms

A very tasty festive salad with chicken and mushrooms - guests will ask for more))

Ingredients for “Puff Salad with Chicken and Mushrooms”:

• Chicken fillet – 500 g
• Champignons – 500 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Chicken egg - 4 pcs
• Pickled cucumber – 5 pcs.
• Hard cheese - 300 g
• Mayonnaise (soft packaging)
• Vegetable oil (for frying)

Production time: 50 minutes

Number of servings: 8

Nutritional and energy value:

Ready meals
kcal 2106.1 kcal	proteins 240.5 g	fat 72.6 g	carbohydrates 113.3 g
Portions
kcal 263.3 kcal	proteins 30.1 g	fat 9.1 g	carbohydrates 14.2 g
100 g dish
kcal 80.7 kcal	proteins 9.2 g	fat 2.8 g	carbohydrates 4.3 g

Recipe for “Puff Salad with Chicken and Mushrooms”:

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April 10, 2018 Lyubashka 77777 #

April 10, 2018 balgyr #

April 10, 2018 Lusika79 # (recipe creator)

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Layered salad with fried champignons and chicken

p, blockquote 1,0,0,0,0 –>

Savory salad with fried champignons, chicken and cheese

Salads laid out in layers always look very beautiful and appetizing. A salad with fried mushrooms and chicken will decorate any formal table with its appearance. The combination of chicken and mushrooms is a constant classic, and the option of serving the salad in the form of a cake is quite an exciting solution. All ingredients are prepared separately and laid out in a special order, which allows you to smell the taste and smell of each layer. The chicken, mushrooms, and onions are fried in a frying pan, but not all together, but separately. Using the same principle, you can prepare a salad with boiled chicken and fried champignons if you boil the bird fillet in salted water. Fried mushrooms have a very slight smell, which is simply overwhelmed by other products. In the same dish, the mushroom smell is felt 100%. The ingredients are very ordinary and light. Another plus of the salad is that it turns out quite tasty even without mayonnaise; the dressing sauce can be prepared using unsweetened yogurt or sour cream. The dish is very satisfying and nutritious due to the fact that some of the ingredients are fried in vegetable oil. Layered salad with chicken and mushrooms can be the least high-calorie if you use marinated champignons as in the recipe in the link.

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Ingredients:

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• Chicken fillet (breast) - 300 g;
• Champignon mushrooms - 300 g;
• Onion - 150 g (1 medium size);
• Testicle - 4 pcs.;
• Hard cheese (Eden, Dutch, Gouda, Russian, etc.) - 70 g;
• Mayonnaise, sour cream or unsweetened yogurt - 250 g;
• Garlic - 1-2 cloves;
• Mustard - 1 tsp. without slide;
• Salt - to taste;
• Ground dark pepper (fresh) - to taste.

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Number of servings: 6.

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Production time: 3 hours (of which 2 hours are for the salad to brew).

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Recipe for salad with fried champignons and layered chicken

1. Peel, wash and cut the onion into thin half rings.

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2. Heat a little vegetable oil (1-2 tbsp) in a frying pan and add the onion. Fry over medium-high heat until half cooked, 1-2 minutes. The onion should become slightly transparent, as in the step-by-step photo. The powerful bitterness will go away, leaving a very pleasant crunch and onion smell. There is no need to salt the onion; the vegetable should not release any juice. Transfer the half-cooked onion to a separate bowl. We try to keep the oil in the pan. Remove the pan from the hot burner without washing it.

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3. Greenhouse champignons are used as mushrooms - they are prepared very simply and quickly. We thoroughly wash the mushrooms and dry them with a cardboard towel. Cut any mushroom into 2 parts, then cut into slices. Heat the frying pan in which the onions were fried, adding a little more vegetable oil as needed. We try to fry it in the same oil so that the salad with fried mushrooms and chicken does not turn out too greasy. Fry over medium-high heat, stirring constantly so that the champignons do not release juice, and at the same time they are moderately fried.

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4. Salt and pepper the mushrooms at the end of cooking so that they remain juicy. Transfer the finished champignons to a separate bowl.

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5. Wash the chicken fillet, dry it with a cardboard towel and cut into small cubes. Place in a heated frying pan

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6. Fry, stirring constantly, trying not to add any oil. Salt and pepper the chicken at the end of cooking. As for spices, you can add a little hops-suneli, curry or Provençal herbs to the chicken.

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7. Immerse the eggs in cool water and place over medium heat. Boil hard (8-10 minutes from the moment of boiling). Then we move the container with the eggs under ice-cold tap water, cool and clean. Rinse as needed to prevent shells from getting into the salad. Grate on a large grater.

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8. Grate the cheese on a small grater.

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9. Prepare the dressing sauce. Place thick unsweetened yogurt in a separate bowl, add finely chopped dill, 2 cloves of garlic and a teaspoon of mustard. If you don’t like it very spicy, reduce the portion of mustard, focusing on the spiciness of the chosen product. You can replace the yogurt with all the usual mayonnaise (the salad will be quite fatty) or with thick, not very sour sour cream. It will be tastier if you mix yogurt with mayonnaise. When using yogurt or sour cream, lightly salt the sauce.

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10. Mix everything and taste it. Add more salt and pepper as needed.

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11. Prepare a flat dish or flat plate for serving the salad cake. We place a sealed pastry ring in the center, greased from the inside with a thin layer of vegetable oil. The diameter of the ring is 15-16 cm.

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12. Form the salad in layers. Lightly grease the plate with sauce and place a layer of boiled eggs.

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13. Lubricate with sauce, tightly tamping the layer of eggs with a spoon.

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14. Place a layer of crispy fried onions.

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15. Spread just a little bit of sauce.

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16. Lay out pieces of fried or boiled chicken fillet.

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17. Lubricate with sauce and compact.

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18. Add a layer of fried champignons.

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19. Lubricate them and compact them.

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20. Spread the cheese in an even layer and press it down with your hands.

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21. Cover with cling film to prevent the cheese from drying out and place in the refrigerator for 2 hours. When the salad sits, it will become tastier and hold its shape better. If you use sour cream or yogurt for sauce, juice may drip onto the plate. Drain it without removing the mold.

p, blockquote 47,0,0,0,0 –>

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22. Then carefully remove the form and serve. A delicious salad with fried champignons and chicken is ready. Bon appetit!

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Layered salad with chicken, mushrooms and hard cheese

Posted: 11/13/2015
Posted by: mayusik89 [Offline]
Calorie content: Not specified
Production time: Not specified

Just by the name alone, everything becomes immediately clear - how could a dish that includes mushrooms, cheese, and chicken meat not be tasty? This is truly a very affectionate, tasty, truly festive salad. There are not many ingredients in this recipe, so the dish does not take long to prepare. The salad with mushrooms and chicken and cheese is laid out in layers. But if you really have no time, you can quickly combine all the prepared ingredients in a salad bowl and mix with mayonnaise, the taste is the same, a little less beauty.

– chicken fillet – 300 g;
– fresh champignons – 300 g;
– boiled chicken eggs – 3 pieces;
– hard cheese – 200 g;
– onions – 1 piece;
– butter – 1 tablespoon;
– vegetable oil – 2 tablespoons;
– mayonnaise – 100-130 g;
– salt – to your own taste.

Step-by-step recipe with photos:

1. Boil the chicken fillet in salted water until fully cooked. During cooking, you can put peeled onions and carrots into the pan. When you take out the chicken meat, you are left with ready-made chicken broth, on the basis of which the next day after a rich ceremonial feast, cook a light and necessary soup. While the meat is cooking, prepare all the other components of the salad. Wash the champignons, cut into small cubes and fry in a frying pan in vegetable oil for about 5 minutes, no more.

2. Now put the onions cut into small cubes here and fry everything together until the onions are fully cooked, until they acquire a beautiful golden color. At the very end of frying, add butter to the pan for taste and stir. Once the butter has melted one hundred percent, remove everything from the heat. The mushrooms and onions are ready, let them cool.

3. Grate the hard cheese into separate bowls

and boiled eggs, no matter what kind of grater - large, small or medium.

We also recommend trying the Berlin salad with ham and cheese according to our recipe.

4. Cool the finished chicken fillet and cut it finely, you can carefully tear it into fibers.

5. This salad is layered, take a huge beautiful flat ceremonial dish and we will lay it out. The first layer is chicken meat; moderately distribute fried mushrooms and onions on top. Coat this layer with mayonnaise. Next, grated eggs, mayonnaise again. Spread grated cheese in an outer layer over the entire surface of the salad and brush with mayonnaise. Decorate the salad with mushrooms with chicken and cheese at your own discretion - it can be thinly sliced ​​rings of olives, olives and multi-colored bell peppers, you can figuratively cut roses from new cucumbers, you can simply arrange sprigs of the freshest herbs perfectly.

Also on our website you can learn how to prepare other ordinary and savory chicken salads; recipes with photos will help you with this.