Firebird salad with honey mushrooms and chicken

Name: Firebird salad with honey mushrooms and chicken
Total time: 50 min
Yield: 4
Ingredients: 300 g Chicken fillet; 200 g Honey mushrooms; 300 g Potato; 200 g Carrot; 1 Bulb onions; 5 tablespoon Mayonnaise; 10 ml Soy sauce; 1 Carrot; 1 Pomegranate; 3 Olives; 1 Cucumbers; 50 g Hard cheese; 1 g Dill

Guests will be delighted with the delicious and originally decorated salad! Firebird salad is a worthy decoration for the holiday table. Very tasty meat salad with pickled honey mushrooms. It’s simple and quick to prepare; it will take a little more time to decorate the salad, since you will need to cut out small details. But the effort is worth it! This salad will not get lost on the table among other dishes. Prepare it, you and those who try it will be satisfied.

88

12043

Sophia Jones

Author of the recipe

Firebird salad with honey mushrooms and chicken

Calories

488Kcal

Protein

28gram

Fat

28gram

Carbs

38gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

300g

200g

300g

200g

1

5tablespoon

10ml

1

1

3

1

50g

1g

Step-by-step preparation

Cooking time: 50 mins

STEP 1
Ingredients.
STEP 2
Finely chop the pre-boiled chicken fillet and season with soy sauce. If you don't like soy sauce, you can simply soak it lightly with honey mushroom marinade.
STEP 3
Cut the boiled potatoes into cubes.
STEP 4
Grate raw carrots on a grater with large holes.
STEP 5
We wash the pickled mushrooms with water.
STEP 6
If the mushrooms are small, you don’t have to cut them. If you come across honey mushrooms with long legs, you will need to cut them.
STEP 7
Cut a small onion into rings or half rings. If the onion is bitter, pour boiling water over it and rinse with cold water.
STEP 8
Mix all chopped ingredients, adding 2 tbsp. mayonnaise.
STEP 9
Mix well and level the surface with a spoon.
STEP 10
Now we grease the salad with the remaining mayonnaise and begin to decorate.
STEP 11
Slice the carrots thinly and cut into strips.
STEP 12
Chop the fresh cucumber very finely.
STEP 13
We lay out the feathers of the Firebird from strips of carrots.
STEP 14
Gently add the chopped cucumber with a teaspoon.
STEP 15
We cut black olives into rings and decorate the ends of the feathers with them. Insert the pomegranate seeds into the holes of the olives. Decorate the edge of the salad with pomegranate seeds in a circle.
STEP 16
Cut out the body of the Firebird from a flat piece of cheese.
STEP 17
Place the Firebird on the salad and cut out a crown from the carrots. From olives we make the firebird's legs, eyes and beak. We make the herb from dill. You can leave the salad for soaking, although by the time you decorate it will already be soaked.
STEP 18
Firebird salad is ready! Bon appetit to you and your guests!