The combination of poultry meat and mushrooms is popular with many, and is used in the preparation of various dishes. These ingredients are often made to the festive table, as they are relatively inexpensive, but they are nourishing and turn out to be to the taste of almost all guests. Among the festive dishes are puffed salads with mushrooms and chicken. Depending on the method of preparation of the main components and the inclusion in the composition of other products, these foods can vary greatly in taste and appearance, which allows you to choose the salad version for any occasion.
Cooking Features
The technology of making puff salads with mushrooms and chicken may depend on the specific recipe, but the general principles of cooking these appetizers remain the same.
- For the preparation of salads, it is desirable to use young poultry meat, as it is more tender. It is not recommended to take a frozen chicken, because when it defrosts it loses some of its moisture, it becomes hard and dry. Preference is better to give fresh or chilled product.
- Many housewives are used to pour chicken with cold water and only then put it on the stove and cook. This approach is justified when the main goal is to prepare a fragrant and rich broth. However, when cooking chicken for salad, it is better to put it in boiling water. The broth will turn out less saturated, but the chicken itself will keep juiciness.
- When using lettuce-cooked products for salad, cool them before combining with low-temperature ingredients, otherwise the salad will quickly sour.
- The sauce for puff salads is used in moderate quantities so that the layers are not dry, but they also do not spread. To do this, conveniently place it in a culinary bag and squeeze through a nozzle with a narrow hole. A culinary bag can be replaced with a plastic bag with a hole made in it.
- Puff salads are cooked at least 2-3 hours before serving. In less time, the layers may not have time to soak in the sauce. If time is limited, you can fill each of the products with the sauce separately, and then collect the salad from them.
Recipes for puff salads with mushrooms and chicken are varied, but not complicated. Even an inexperienced cook can handle these appetizers.
Layered salad with fried mushrooms and boiled chicken
Composition:
- chicken breast - 0, 4 kg;
- hard cheese - 0, 2 kg;
- fresh champignons - 0, 2 kg;
- onions - 100 g;
- carrots - 150 g;
- chicken egg - 3 pcs .;
- fresh dill - 50 g;
- vegetable oil - 20 ml;
- mayonnaise - how much will leave;
- salt, pepper - to taste.
Method of preparation:
- Boil water. Dip the chicken fillet washed under the tap into it. Wait until the water in the pot starts to boil again. Add salt and spices, cook for half an hour over low heat. Cool it down.
- Remove the skin from the chicken breast, separate the meat from the bones. Cut into small pieces, put on a dish inside the culinary hoop. Sprinkle with salt and pepper, brush with mayonnaise.
- Chop grated cheese. It is better to use the side with small holes.
- Split the cheese in half, distribute one part on the chicken layer, pour with mayonnaise.
- Peel the onion and cut into small pieces.
- Wash, blot dry mushrooms. Cut them into strips or cubes.
- Heat oil in a pan, put onion and mushrooms in it. Cook them until the liquid evaporates. When the mushrooms have cooled down, put them in the next layer and cover with a fine mesh of mayonnaise.
- Boil carrots and eggs, cool.
- Peel the carrots, rub, put on the mushrooms, pour the sauce.
- Grind the grated eggs, lay the next layer. Brush with mayonnaise.
- Sprinkle the salad with the remaining cheese and finely chopped dill, remove the cooking hoop.
To decorate a salad prepared according to this recipe, you can use carrots by making flowers from it. Without additional decor, he looks modest, but also cute and attractive.
Fried Mushroom & Smoked Chicken Salad
Composition:
- smoked chicken breast meat - 0, 25 kg;
- fresh mushrooms (white or champignons) - 0, 25 kg;
- butter - 40 g;
- chicken egg - 6 pcs .;
- fresh cucumbers - 0, 2 kg;
- salt, pepper, mayonnaise - to taste.
Method of preparation:
- Wash mushrooms, cut into plates, fry in butter. Pepper, lightly salted, leave to cool.
- Eggs boil hard boiled, put under a stream of cold water. When cool, free from the shell. Remove yolks, grind grated. Separately rub the proteins.
- Wash cucumbers, blot with a napkin, cut off the tips. Cut vegetables into small cubes.
- Separate the bone and peel the smoked chicken meat, cut it into small pieces. Put in a salad bowl or dish.
- Grease the chicken with mayonnaise, put the mushrooms on top and grease with the sauce too.
- Put the egg whites mixed with the sauce. Put on them a cucumber, pour with mayonnaise.
- Sprinkle the salad with yolks. Additionally, it can be decorated with chopped greens.
Snacks will have a completely different taste if you replace canned fried mushrooms. An interesting taste will turn out when replacing cucumbers with canned corn.
Puff Salad of Fried Chicken and Pickled Mushrooms
Composition:
- chicken fillet - 0, 2 kg;
- canned champignons (sliced) - 0, 2 kg;
- tomatoes - 0, 3 kg;
- chicken egg - 3 pcs .;
- canned corn - 120 g;
- vegetable oil - 40 ml;
- salt, pepper, mayonnaise - to taste.
Method of preparation:
- Wash chicken fillet, blot with a napkin, cut into strips.
- Fry the chicken in butter, salt and pepper. Put on a napkin so that it absorbs excess oil.
- Put the chicken in a salad bowl, pour mayonnaise.
- Open a can of champignons, drain the liquid from it.
- Put the mushrooms on the chicken, pour the sauce.
- In the next layer, put diced tomatoes, pour a thin layer of dressing.
- Cool boiled eggs, peel, finely chop with a knife or coarsely grate, put on tomatoes. Brush with sauce.
- Flip the corn into a colander so that it dries. Cover the salad with corn kernels.
It is better to collect this salad in a salad bowl or portioned ice-cream bowl, otherwise the juice flowing from the tomatoes may spoil the look of the dish.
How to decorate a puff salad with chicken and mushrooms
Puff salads with chicken and mushrooms are most often made for the holiday table, and it would be unwise to serve them undecorated. In some cases, the features of the design of such snacks are embedded in the recipes themselves, but sometimes their appearance depends only on the imagination of the chef.
- To make the puff salad in the shape of a cake, use a special hoop or split baking mold.
- You can give an unusual shape to a salad by putting the products in a salad bowl in the reverse order of the recipe, and then turn it over by throwing the salad on the dish. So that the snack does not stick to the walls of the salad bowl and it was easy to remove, its walls are covered with cling film.
- It would be a good idea to give the flaky salad the shape of a figure symbolizing a holiday, on the occasion of which the table is set. For this you need to make a stencil in the form of a figure contour. For this purpose, suitable cardboard or just thick paper. The first layer of lettuce is laid out on a platter inside the prepared contour, after which the stencil is removed. The remaining layers are laid out already on the base, which has the desired shape. By the same principle, the holiday symbol can be depicted on the surface of a salad laid out in the shape of a circle.
- Puffed salads from chicken and mushrooms are often made using forest themes. After giving the hedgehog to the salad, you can put mushrooms on top. You can make a “forest glade” out of sliced mushrooms, fried or canned: at the bottom “plant” mushrooms, next - “trees” from sprigs of fresh greens. Complete the picture of “ladybug” of cherry tomatoes or a bee of olives and olives.
- Flowers made from eggs and vegetables are a classic decor for layered salads. They are suitable for decorating snacks from mushrooms and chicken.
Crop, green peas, pieces of olives can be used to lay out the inscriptions or patterns on the surface of the salad.
Layered salad with mushrooms and chicken - a hearty and appetizing treat, worthy of a festive table. His recipes give room for the display of creative abilities and imagination of the culinary specialist, although they do not require great chef-making.
