Chicken salad with prunes and mushrooms
4 servings
130 minutes
Chicken salad with prunes and mushrooms is a harmony of flavors that combines the tenderness of chicken, the sweetness of prunes, and the richness of mushrooms. This recipe comes from European cuisine, where the combination of simplicity and sophistication is valued. The layered structure of the salad creates a rich texture, while mayonnaise adds creaminess and binds the ingredients together. Prunes add a light fruity note, making the dish special. This salad is perfect for festive tables, surprising guests with its unusual combination of ingredients. It can be served as a standalone dish or as an accompaniment to main hot dishes. Light, nutritious, and delicious — chicken salad with prunes and mushrooms will be a highlight of any feast.
1
Carefully soak the prunes in boiling water, but keep them firm — do not let them fall apart. Place on a napkin and squeeze out excess moisture. Cut into medium pieces.
- Prunes: 200 g
2
Boil the chicken breast with salt to taste. Then cool and cut into medium pieces.
- Chicken breast: 600 g
- Salt: pinch
3
Remove the skin from the mushroom caps and cut them into medium pieces.
- Button mushrooms: 250 g
4
Chop the onion into medium pieces (but not too small).
- Onion: 1 head
5
Fry the onion and mushrooms in vegetable oil until golden brown.
- Onion: 1 head
- Button mushrooms: 250 g
- Refined oil: 1.5 tablespoon
6
Transfer to napkins and squeeze out the excess oil.
- Refined oil: 1.5 tablespoon
7
Grate 6 hard-boiled eggs on a medium grater.
- Chicken egg: 6 pieces
8
Grate the cucumber on a medium grater and squeeze out the excess moisture.
- Cucumbers: 1 piece
- Provencal mayonnaise: 250 g
9
Take a deep bowl with high edges and start layering the salad.
10
1st layer - 100–120 grams of prunes. Spread 1 tablespoon of mayonnaise on top of the layer.
- Prunes: 200 g
- Provencal mayonnaise: 250 g
11
2nd layer - 300 grams of chicken. Spread 1 tablespoon of heaped mayonnaise on top of the layer.
- Chicken breast: 600 g
- Provencal mayonnaise: 250 g
12
3rd layer - 100-120 grams of fried mushrooms with onions (add a pinch of salt). Spread 1 tablespoon of heaped mayonnaise on top of the layer.
- Button mushrooms: 250 g
- Onion: 1 head
- Provencal mayonnaise: 250 g
13
The 4th layer - 3 crushed eggs. Spread 1 tablespoon of heaped mayonnaise on top of the layer.
- Chicken egg: 6 pieces
- Provencal mayonnaise: 250 g
14
Repeat the same sequence from the first to the fourth layer. Then, once you have applied mayonnaise on the last layer, top it with freshly grated squeezed cucumber.
- Cucumbers: 1 piece
