Puff salads are very tender and tasty, although a bit heavy for digestion due to the fact that the layers are smeared with mayonnaise. However, this does not interfere with their popularity. Try to cook a puff salad with chicken and mushrooms, not just one, but three recipes.
Pick your recipe
Puff salad with chicken, mushrooms and prunes
You will need:
- 300 g of chicken, preferably from breast;
- 400 g of mushrooms, can be champignons;
- 150 g of prunes;
- 1-2 bulbs;
- 4 eggs;
- 2 pickles;
- 250 g of mayonnaise;
- parsley.
Boil the chicken fillet in salted water and chop finely. Boil eggs, put in cold water, so that it is easier to remove the shell. Prune pour boiling water for 10-15 minutes. Peel the mushrooms, wash and cut. Peel the onion, chop and fry with mushrooms, salt. Put on a towel to drain the oil. Finely chop the cucumbers, squeeze out the excess juice. Clean and crumble the cooled eggs. Dice prunes.
Start cooking puff salad. First, put prunes on the dish, then mushrooms with onions, cover with a mayonnaise net and add a layer of chicken fillet. Spread with mayonnaise and lay a layer of crushed eggs. Finally, add the cucumbers and make a mayonnaise grid on top. Put prune slices in the mesh cells and decorate with parsley. Before serving, the salad must be infused.
For the convenience of laying layers, use a special cooking ring.
Puff salad with chicken, mushrooms and apples
You will need:
- 300 g boneless chicken breast;
- 150 g of mushrooms, can be champignons;
- 4 eggs;
- 3 potatoes;
- 4 carrots;
- 1-2 green apples;
- green salad;
- olives;
- 10 walnuts;
- mayonnaise.
Boil potatoes, mushrooms, carrots, eggs and chicken breast. Boil mushrooms and breast in salted water. Peel the walnuts and chop the kernels into crumbs. Rub the vegetables on a coarse grater, finely chop the eggs. Put lettuce on the dish, place the cooking ring on them. Lay the salad in layers. First, carrot, lightly sprinkle with fine salt. Then grease with mayonnaise. Lay out a layer of eggs, potatoes on them and again sprinkle with salt and spread with mayonnaise. Next is the chicken fillet, lay the chopped apples on it and spread with mayonnaise again. Finally, cover with a layer of mushrooms, make a grid of mayonnaise and sprinkle with nuts. Remove the cooking ring. Garnish with olives and serve after the salad has been infused for an hour.
Puff salad with chicken, rice and mushrooms.
You will need:
- 1 chicken breast;
- 1 boiled carrot;
- 200 fried champignons;
- 2/3 cup boiled rice;
- 1 onion;
- 2 boiled eggs;
- 1 tbsp grated cheese;
- pickle;
- green salad;
- salt and pepper to taste.
Cut the boiled breast into small pieces. Separate the whites from the boiled eggs from the yolks. Finely chop the squirrels, chop the onion and mix with boiled rice. Cut the champignons into slices. Grate the carrots. Finely chop the pickles, squeeze the juice.
Fans of hot can sprinkle layers with pepper.
Put the leaves of green salad on the dish, then the serving ring, lay the salad in layers in it, smearing with mayonnaise. First, a rice layer, then carrots, then put mushrooms, pickles on them and chicken breast on top. Lubricate with mayonnaise and sprinkle with cheese, as well as crushed yolks. Put in a cold place for 1 hour, then serve.
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