Mushroom glade salad with chicken - a fabulous dish

24.05.2019 Country kitchen

It’s not in vain that the “Mushroom Glade” salad has such a name: thanks to the not quite usual way of formation, it really looks like a very tasty glade with mushrooms. This dish is prepared in the same way with chicken, potatoes and cheese, which makes it both tasty and satisfying. Our recipe will tell you in detail, step by step and with a photo, how to make this salad in order to make it the way it should be.

Ingredients for 2 servings:

boiled carrots, small - 0.5 pcs;
hard boiled chicken eggs - 1 pc;
hard cheese - 50 g;
pickled champignons - 60-100 g;
boiled chicken fillet - 150 g;
pickled cucumbers - 1 pc;
boiled potatoes “in their uniforms” - 1 pc;
mayonnaise - 2-3 tablespoons;
dill or parsley - 1-2 branches.

How to make Mushroom Glade salad

Vegetables - carrots and potatoes - peeled. Grate potatoes on a coarse grater, and finely chop the carrots or rub on a coarse grater. Hard cheese also three on a coarse grater. Eggs are peeled and cut into small cubes. Chicken fillet is also cut into small cubes. Cut pickled cucumbers with the same cubes.

The main ingredient in this salad is champignon mushrooms. The number of mushrooms may vary slightly, it depends on their size. If the champignons are large, we cut off their legs. We throw the mushrooms on a sieve to a stack of marinade.

We lay out the salad in layers, forming it with the help of a cooking ring (or a small bowl). In the center of the flat plate we set the cooking ring. We line the ring with cling film, leaving the free ends to hang freely around the edges.

Spread the bottom of the ring with champignons, setting them with their hats down, tight to each other.

Wash greens and dry well with a paper towel. We sort the dill into small branches (if you have parsley - into leaves). Between the mushrooms we place the branches of dill, pushing them with a wooden stick so that they reach the bottom of the plate. If the champignons are large, free places will appear between the hats where the greens will fit freely, and if the mushrooms are small, almost all of the space will be occupied by them, so the greens will need to be pushed a little.

Lightly grease the champignons with mayonnaise.

Next, lay out a layer of chicken, greased with mayonnaise.

We place carrots, grease with mayonnaise. We put a little mayonnaise between the layers to just “glue” the layers.

Next, put the cheese, grease again with mayonnaise.

We put eggs on top of the cheese and don’t lubricate them with mayonnaise.

Next, put the cucumbers.

And for cucumbers - potatoes. Lightly crush the salad with your fingers or a fork. Again, grease with mayonnaise.

Cover the top of the salad with the free ends of the film and put in the refrigerator (along with a plate). We stand the salad in the refrigerator for 2-3 hours. During this time, the salad is well soaked. We take out the salad from the refrigerator, open the cling film. Covering with a flat plate, turn the salad over.