Layered salad cake with chicken and mushrooms
10 servings
60 minutes
Layered chicken and mushroom salad cake is an exquisite dish of Russian cuisine that combines the rich flavors of tender meat, mushrooms, cheese, and mayonnaise. Its origins trace back to festive table traditions where layered salads were valued for their rich texture and harmonious ingredient combinations. This salad resembles a cake due to its neatly arranged layers that soak in after cooling, creating a perfect unity of flavors. The combination of fried mushrooms, boiled chicken, and eggs adds richness and depth to the dish while cheese finishes the composition with a delicate creamy note. Served chilled, it is ideal for special occasions when you want to impress guests not only with exquisite taste but also with an impressive presentation.
1
Boil the chicken, cool it down, remove the skin, separate the meat from the bones, chop the meat finely, and mix it with half of the mayonnaise.
- Chicken: 1.5 kg
- Mayonnaise: 400 g
2
Finely chop the onion and sauté in oil until golden brown.
- Onion: 2 pieces
- Vegetable oil: 2 tablespoons
3
Slice the mushrooms, add them to the onion, and fry for 20 minutes, stirring occasionally.
- Canned champignons: 400 g
4
Cool the mushrooms and mix with the remaining mayonnaise.
- Mayonnaise: 400 g
5
Grate the eggs and cheese separately on a coarse grater.
- Chicken egg: 4 pieces
- Hard cheese: 300 g
6
Layer on a plate in the order: half of the chicken mixture, half of the eggs, half of the mushroom mixture, and cheese. Repeat the layers in the same order, with cheese as the last layer. Chill the cake in the refrigerator for 2 hours.