Mushroom Glade Salad with Chicken – a fabulous dish

Country kitchen

The "Mushroom Glade" salad is named after a reason: thanks to its unusual preparation method, it truly looks like a delicious patch of mushrooms. This dish is also prepared with chicken, potatoes, and cheese, making it both delicious and filling. Our detailed step-by-step recipe with photos will show you how to make this salad perfectly, ensuring it turns out just the way it should.

Ingredients for 2 servings:

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

How to make the Mushroom Glade salad

Peel the vegetables—carrots and potatoes. Grate the potatoes on a coarse grater, and finely chop the carrots or grate them on a coarse grater. Grate the hard cheese on a coarse grater. Peel the eggs and cut into small cubes. Cut the chicken fillet into small cubes as well. Cut the pickled cucumbers into similar cubes.

The main ingredient in this salad is champignon mushrooms. The quantity of champignons may vary slightly depending on their size. If the champignons are large, trim off the stems. Place the mushrooms in a sieve to drain the marinade.

Arrange the salad in layers, shaping them using a culinary ring (or a small bowl). Place the culinary ring in the center of a flat plate. Line the ring with plastic wrap, leaving the loose ends hanging over the edges.

We line the bottom of the ring with mushrooms, placing them caps down, close to each other.

Wash the greens and dry them thoroughly with a paper towel. Separate the dill into small sprigs (or, if using parsley, into leaves). Place the dill sprigs between the mushrooms, pushing them in with a wooden skewer until they reach the bottom of the plate. If the mushrooms are large, there will be some space between the caps for the greens to spread out. If the mushrooms are small, they will take up almost all the space, so you'll need to push them in a bit.

Lightly coat the mushrooms with mayonnaise.

Next, lay out a layer of chicken fillet and grease with mayonnaise.

Place the carrots and coat with mayonnaise. Use just enough mayonnaise between the layers to hold them together.

Next we add the cheese and grease it with mayonnaise again.

Place the eggs on top of the cheese, without brushing them with mayonnaise.

Next we put in the cucumbers.

And on top of the cucumbers, add the potatoes. Lightly flatten the salad with your fingers or a fork. Then coat with more mayonnaise.

Cover the top of the salad with the free ends of the plastic wrap and refrigerate (plate included). Refrigerate the salad for 2-3 hours. This will allow the salad to soak thoroughly. Remove the salad from the refrigerator, open the plastic wrap, cover with a flat plate, and turn the salad over.

Carefully remove the ring and peel off the cling film. The top of the salad is revealed—the mushrooms, with greenery peeking out between them. A veritable mushroom meadow!

The salad is ready to serve.

Bon appetit!