There are many options for making Birch salad. Each is good in its own way. The most common is considered - from chicken with prunes. But whatever the composition, all versions of this salad are united by its festive, beautiful presentation. Unusual design makes it original! On the last layer, paint a beautiful slender birch with mayonnaise and decorate it with parsley “foliage”.
Birch salad with chicken and prunes is rarely prepared on a regular day, so it can most often be found on the festive table.
Ingredients:
Chicken fillet - 500 grams.
Mayonnaise - 200 grams.
Salt to taste.
Ground black pepper - to taste.
Champignons - 300 grams.
Fresh cucumber - 2 pcs.
Pitted prunes - 200 grams.
Chicken eggs - 4 pcs.
Bulb onions - 1 pc.
Parsley greens - 1 bunch.
Vegetable oil - 1 tbsp. l.
Olives - for decoration
Step by step recipe:
Prepare all ingredients as listed. Boil the chicken fillet in salted water in advance until tender, cool it. Boil eggs hard-boiled, peel.
Use mayonnaise preferably home, in the absence of a store, the main thing is to choose a quality one as much as possible.
Soak prunes in hot water for 10 minutes.
Chop the onion into small cubes.
Cut the mushrooms into thin slices.
Fry the onion in vegetable oil, add mushrooms to it after 3 minutes. Cook, stirring occasionally, for about 10 minutes, until tender.
Season with salt and pepper to taste. Remove from heat and transfer mushrooms and onions to a serving dish. Let the filling cool.
Take a rectangular or oval dish. Place the mushroom roast in the first layer.
For convenience, transfer the mayonnaise to a bag, cut off the tip, and spread a little sauce over the mushrooms.
Top with finely chopped chicken fillet and also cover with mayonnaise mesh.
Spread the sauce evenly with the back of a spoon.
Drain the prunes and pat dry with paper towels. Cut into small pieces. Place on top of the chicken and brush with a thin layer of mayonnaise sauce too.
Cut the fresh cucumber into small cubes, put the next layer on the salad, brush with mayonnaise.
Divide the boiled peeled eggs into whites and yolks. Grate the first on a medium grater, the second on a fine grater.
Layer a layer of egg whites, cover with mayonnaise mesh and spread with the back of a spoon.
Spread the egg yolks evenly over the salad. It is not necessary to lubricate them.
Now draw the trunk of a birch with mayonnaise, decorate with herbs and olives.
Put the salad in the refrigerator for 1 hour to soak.
Bon Appetit!
I can say that I have prepared Birch salad more than once. There are many options, this one is the most successful. But there is another one that I liked. Instead of fresh fried mushrooms, pickled mushrooms, cut into pieces, are added in it. The taste is more spicy and interesting!
Also, in order to reduce the calorie content of the dish a little, you can mix mayonnaise with natural Greek yogurt, about 50 to 50, believe me, this will not affect the taste.
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