White birch salad with chicken and prunes

Insanely delicious, beautiful, tender, from simple products! White birch salad with chicken and prunes will decorate any festive table and delight everyone with a soft, harmonious taste. The layers in it can be replaced, alternated in different ways or mixed. The main thing here is a decoration in the form of a white birch on top!

Snezhana

Recipe author

White birch salad with chicken and prunes

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Composition / ingredients

Servings:

Chicken breasts

300

Mushrooms

200

Prunes

100

Onion

Potatoes

Chicken eggs

Mayonnaise

150

Greenery

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 33 % 9 g

Carbohydrates 37 % 10 g

148 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make a White Birch salad with chicken and prunes? Prepare the ingredients according to the list. In advance, boil the chicken fillet in salted water until tender (cook for about 15-25 minutes from the moment the broth boils), cool it and finely chop it with a knife.
Step 2:
You can use any mushrooms for salad: champignons or wild mushrooms, fried, salted or pickled, which you like best. In each case, of course, you will get a new, interesting taste. If you use fried mushrooms, you can add pickles to contrast the taste. I have salted pears, so I didn't add cucumbers. Chop the mushrooms finely with a knife.
Step 3:
Rinse the prunes under running water, pour boiling water for two minutes so that it swells and becomes soft. Drain the water. Cut the prunes into small cubes or strips. Leave a few strips to decorate the salad.
Step 4:
Wash the potatoes, boil them in a uniform (you can check the readiness with a fork). Cool the potatoes, peel them and grate them on a medium or coarse grater.
Step 5:
Peel the onion. Cut it into small cubes. You can use salad onions, it is without strong bitterness. Ordinary onions, if they seem bitter, can be marinated in vinegar or pour boiling water after slicing.
Step 6:
Boil hard-boiled chicken eggs (cook for about 10 minutes from the moment the water boils). Cool the chicken eggs in cold water, peel them from the shell. Separate the whites from the yolks and grate them separately.
Step 7:
Start collecting the layered salad. You can use the cooking ring or just spread the salad in layers in a deep salad bowl. Put the prunes in the first layer, smear it with a thin layer of mayonnaise. Next, collect the salad in this order: chicken fillet, mushrooms, onions, grated potatoes. Lubricate each layer with mayonnaise. If desired, you can change the sequence of layers, the taste will not change from this.
Step 8:
Put the chicken eggs last: in the center of the yolk and a rim of protein. With mayonnaise, remaining prunes and fresh parsley, draw a birch on the surface of the salad. Let the salad soak in the refrigerator and serve to the table. Bon appetit!

Root vegetables are best washed with a brush or a hard sponge under running water.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.