Layered Salad “White Birch” with Chicken and Prunes

by Editorial Staff

An interesting recipe for a puff salad of chicken fillet, mushrooms and prunes fried with onions. Hard-boiled chicken eggs add nutritional value to it, and a note of freshness is added by cucumber.

Ingredients

  • Chicken fillet – 350 g
  • Champignon mushrooms – 200 g
  • Onions – 1 pc. (about 150 g)
  • Prunes – 150 g
  • Fresh cucumber – 200 g
  • Boiled eggs – 3 pcs.
  • Vegetable oil for frying
  • Parsley for garnish
  • Mayonnaise – to taste
  • Salt to taste

Directions

  1. First, I prepared products for the White Birch puff salad with chicken, mushrooms and prunes: I measured out the required amount, washed the meat, vegetables, herbs, peeled the eggs (I already had them hard-boiled).
  2. Next, I put a small ladle of water on the fire for cooking meat. As soon as the water boils, I throw the chicken fillet into it and wait until it boils. In boiling water, I keep chicken meat for no more than 5 minutes. Then I remove the ladle from the heat, salt the water, cover the meat with a lid and set it aside for 30 minutes. This makes the meat as juicy as possible.
  3. I cut the onion into half rings.
  4. I pour a little oil into a preheated pan and fry the chopped onion on it.
  5. Meanwhile, I cut mushrooms into slices.
  6. And now I bring them to the desired degree of roasting. At the end I add a little salt.
  7. I add them to the fried onions.
    And now I bring them to the desired degree of roasting. At the end I add a little salt.
  8. I cut the chicken fillet into neat strips – so that they do not fall apart, I cut the meat across the fibers.
  9. Then I cut the prunes into cubes. I put a few pieces aside – they will be needed for decoration.
  10. I rub the egg white separately.
  11. And separately the yolk.
  12. I cut a cucumber into cubes.
  13. For convenience, I put everything in containers. I start collecting salad. Since I don’t have a rectangular shape, but I want the puff salad to look like a log. I took a square shape to lay out the layers in it twice, and then combine.
  14. So, the first layer is prunes.
  15. The second is fried mushrooms. I do not salt these layers or soak them with sauce.
  16. The third is fillet strips.
  17. But on the meat layer, I already spread mayonnaise – the lean fillet becomes even tastier with it.
  18. Next are grated yolks.
  19. At this stage, I stopped, carefully took off the form and next to it I repeated everything all over again. I still got a birch log! However, you may well have a rectangular shape, or you generally decide to do everything in an ordinary salad bowl. It will turn out just as beautifully – do not hesitate.
  20. Now, without a mold, I carefully lay out the grated egg whites.
  21. Salt and grease them with mayonnaise.
  22. It remains to arrange: I cut the remaining prunes into strips.
  23. I put them on a white layer.
  24. Before serving, I decorate the layered White Birch salad with chicken, mushrooms and prunes with parsley leaves.

Look what a birch tree has turned out – it’s nice to look at and delicious to eat!

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