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Mushroom glade salad with chicken » Culinary recipes of dishes with photos. home cuisine

I decided to cook something tasty for the festive table, which I had not done before. On the advice of my sister, I chose the “Mushroom Glade” salad, especially since I love mushrooms, and it is very easy to prepare.

Ingredients:
chicken thigh – 2 pieces;
pickled mushrooms – 1 can;
potatoes – 3 pieces;
chicken eggs – 4 pieces;
canned corn – 1 can;
mayonnaise – to taste;
pickled gherkins – 10 pieces;
dill – part of a bunch;
green onion – part of a bunch;
salt – to taste.

The method of preparing mushroom glade salad.

So, we prepare the necessary ingredients.

I pre-boil chicken thighs, potatoes and eggs. I cool all these products and start preparing the salad. The salad is laid out in layers. I took a small glass pan, which I did not regret later. So, I put the mushrooms tightly on the bottom of the dish. By the way, you can use any mushrooms, but it will look more interesting if they are whole.

Finely chop dill and onion.

I put it on top of the mushrooms. I rub the eggs on a coarse grater and lay out the next layer.

Squeeze a small amount of mayonnaise onto the eggs and spread.

The next layer is the canned corn.

I smear this layer again with mayonnaise.

Grind pickled gherkins on a coarse grater.

I put them in the next layer in the pan.

And again, spread the layer with a small amount of mayonnaise.

Next, we separate the chicken thigh from the bones and cut the meat into cubes or just small pieces.

Place the chopped meat in the next layer.

And again smear with mayonnaise. I would like to add that this layer should be smeared with a large amount of mayonnaise, as the chicken absorbs it very well.

The last layer is boiled potatoes, grated on a coarse grater.

It is not necessary to smear with mayonnaise. Now you need to put the received mass of salad in another dish, turning it over so that the mushrooms are the top layer of the salad. I use a glass pot lid as a salad bowl.

In order for the salad to better separate from the pot in which it is now, I run the blade of a knife between it and the walls of the pot. I cover the pan with a lid and turn it sharply. In this way, our salad turns out to be in a salad bowl.

This is such a beautiful glade. And this is what the layers of the salad look like.

Now I cover the salad with a pan, it already serves me as a lid, and put it in the refrigerator to let it infuse. By the way, I was afraid that the salad would spread in such an upside-down form, but it kept its shape very well. In addition, the salad does not turn into “porridge” when you put it on a plate, all the ingredients are very clearly visible. Overall, I really liked the salad. I advise you to cook it at least once. All the best to you!

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