Chicken Salad with Prunes and Mushrooms
Salads • European
Description
Chicken Salad with Prunes and Mushrooms
Ingredients
- Prunes 5 oz
- Skin-On Chicken Breasts 20 oz
- Pickled Chanterelles 10 oz
- Onion 1 head
- Farm fresh eggs 6 pieces
- Courgette 1 piece
- Mayonnaise 10 oz
- Unrefined Sunflower Oil 1½ tablespoons
- Salt a pinch
Step-by-Step Guide
Step 1
Carefully soak the prunes in boiling water, ensuring they remain firm and do not become mushy. Place them on a paper towel and squeeze out excess moisture. Cut into medium pieces.
Step 2
Boil the chicken breast with salt to taste. Then cool and cut into medium pieces.
Step 3
Remove the skin from the caps of the champignon mushrooms and cut into medium pieces.
Step 4
Chop the onion into medium pieces (but not too finely).
Step 5
Fry the onion and mushrooms in vegetable oil until golden brown.
Step 6
Transfer to paper towels to absorb excess oil.
Step 7
Grate the 6 hard-boiled eggs using a medium grater.
Step 8
Grate the cucumber using a medium grater. Squeeze out excess moisture.
Step 9
Take a deep dish with high sides and start layering the salad.
Step 10
1st layer — 100–120 grams of prunes. Spread 1 heaping tablespoon of mayonnaise on top of the layer.
Step 11
2nd layer — 300 grams of chicken. Spread 1 heaping tablespoon of mayonnaise on top of the layer.
Step 12
3rd layer — 100–120 grams of fried mushrooms with onions (add a pinch of salt). Spread 1 heaping tablespoon of mayonnaise on top of the layer.
Step 13
4th layer — 3 grated eggs. Spread 1 heaping tablespoon of mayonnaise on top of the layer.
Step 14
Repeat the same sequence from the first to the fourth layer. Then, once you have added mayonnaise to the last layer, top it with freshly grated and squeezed cucumber.
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