Mushroom glade salad with chicken and champignons. “Mushroom Glade” salad with chicken recipe with photo

Ease of preparation, attractive layering, standard and win-win combination of ingredients - this is how you can briefly describe the popular “Mushroom Glade” salad with champignons. Anyone who has prepared this dish at least once definitely knows that the “highlight” and the main difference between the recipe and many other similar salads is the method of preparation. The fact is that “mushroom glade” is the most famous upside-down salad.

The ingredients are collected one at a time in a deep form. Whole pickled mushrooms are always laid out on the bottom first, and then the order of the layers can be arbitrary. Before serving, the dish is turned over so that the bottom layer becomes the top layer. This way you get a nice multi-layered appetizer, the surface of which is “strewn” with champignons. Let's look at the detailed recipe for the Mushroom Glade salad with step-by-step photos.

Ingredients for 4 servings:

• marinated champignons (whole) - 200 g;
• chicken fillet - 200 g;
• pickled cucumbers - 100-150 g;
• medium-sized potatoes - 2-3 pcs.;
• carrots - 1 large or 2 small;
• cheese - 100 g;
• eggs - 3 pcs.;
• parsley or other greens - 3-4 sprigs;
• mayonnaise, salt, pepper - to taste.

Salad “Mushroom Glade” recipe with photos step by step

How to prepare Mushroom Glade salad

1. Take a deep salad bowl or a suitable sized form. For convenience, we line the bottom and sides with cling film to make it easier to remove the finished upside-down salad from the container. In our example, a mold with a diameter of 16 cm is used; the dish is designed for 4 medium servings. If the salad is being prepared for a large company, the quantity of products can be increased and layers can be formed in a larger container. Place the champignons, caps down, on the bottom of the prepared dish.
   
2. Fill the gaps between the mushrooms with parsley leaves or other herbs.
   
3. In advance (preferably the night before), boil the potatoes, eggs, carrots, and chicken fillet until tender. Chop the chicken meat finely and compact it with the next layer. Drizzle with mayonnaise.
   
4. Grate the peeled carrots coarsely and distribute them over the chicken. Apply a thin mayonnaise mesh.
   
5. The next layer is cheese grated with coarse shavings.
   
6. Pour mayonnaise over the cheese layer, and then, tamping, distribute finely chopped eggs.
   
7. Apply mayonnaise grease to the egg mass, and then lay out the cucumbers cut into small cubes. This layer does not need to be lubricated with mayonnaise.
   
8. After peeling, grate the potatoes on a coarse grater. Mix separately with mayonnaise and add salt/pepper to taste. Spread the potato mixture in the last layer. Be sure to put the form with the salad in the refrigerator for about 3 hours.
   
9. Then cover the container with a plate and turn it over. Carefully remove the mold and remove the film.
   

Now the “Mushroom Glade” salad can be brought to the table! It turns out elegant and original!

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It is necessary to boil the food and clean it in advance. And then we do the cutting. Using a grater, chop the boiled potatoes and carrots into separate plates. Cut the canned cucumber into cubes, as in the photo.

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Cut the chicken fillet into small cubes. You can boil the breast or thighs with salt. They are perfect for use in salads.

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The preparations are complete. We take the form in which we will form the “Mushroom Meadow”. Place it on a plate and cover the inside with cling film. First, place whole champignons on the bottom. They must be placed close to each other. Make sure that the caps are pointing towards the bottom and the legs are pointing towards you.

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Then you need to add chopped parsley. It’s not bad if it gets into the cracks between the mushrooms.

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The next layer will be potatoes. It must be leveled over the surface and salted. For soaking, add a couple of tablespoons of mayonnaise, which we carefully spread over the potato layer.

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This is followed by carrots, and a layer of chicken is placed on top of it.

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Once again coat with mayonnaise. You can add it between other layers if you want a juicier salad. Sprinkle cheese on top.

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Leave the salad for a couple of hours to soak. Then we cover it with a plate or a beautiful dish on which it will be served on the table. We remove the dishes and get a beautiful layered salad “Mushroom Glade”. Here they are, champignons, in all their glory. You can't help but try this masterpiece. Be sure to prepare it for your family or company.

This mushroom salad is one of those that can always surprise guests. And not only with its external presentation, but also with a variety of tastes. I often prepare it, but I try to change the ingredients. So far, all my options have been successful, I will gladly share some with you.

1 - “Mushroom Glade” salad with champignons, chicken and Korean carrots - step-by-step recipe with photos

Ingredients:

• Champignons (marinated)
• Green onion
• Dill
• Chicken breast - 2 pcs.
• Korean carrots – 250 grams
• Hard cheese – 250 grams
• Potatoes - 2 pcs. (large)
• Pickled cucumbers - 2 pcs.
• Mayonnaise

Preparation:

We choose the dishes in which we will place our layers. When choosing, make sure that the bottom and edges of the pan are straight, that is, a cone-shaped “container” will not work. Determine the size of the pan yourself, based on how many ingredients you will take into account.

First, place the pickled mushrooms on the bottom of the pan, caps down.
Now we need to chop the onion and dill. Mix the greens and sprinkle on top of the mushrooms.

Peel the boiled potatoes in their jackets and cut them into medium equal cubes. They will be our next layer.

Using a spoon, compact the layers with a little force. After the potatoes, we will coat all subsequent layers with mayonnaise. Finely chop the cucumbers and place them in a saucepan.

Cut the chicken breast into even cubes and place in the next layer.

Now it's the turn of Korean carrots.

The final layer will be cheese, grated on a fine grater. Place in the refrigerator for 2 hours so that the layers are saturated and “set.”

And now the most important point - carefully turn the pan onto a plate and lift it.

That's all. The Mushroom Glade salad is ready. Bon appetit!

This salad looks great on any holiday table, regardless of the time of year. This is a very tasty and satisfying snack that many will surely like, and besides, it is very beautiful. Perhaps this is one of the few beautiful salads that can be prepared at home.

2 ▬ Recipe for salad with boiled chicken and fresh cucumbers

Ingredients:

• - mushrooms - 1 jar
• - green onions, parsley and dill
• - boiled meat 2 chicken legs
• - Korean carrots - 200 g
• - boiled potatoes - 3 pcs.
• - fresh cucumbers - 3 pcs.
• - mayonnaise

Preparation:

I’m not going to stop thinking about the preparation itself. Probably everyone already knows that this is an upside-down salad. Preparing the layers:

1. Place mushrooms caps down
2. Finely chopped greens on top of mushrooms
3. Then Korean carrots
4. Meat, mayonnaise
5. Fresh cucumbers, mayonnaise,
6. Eggs, mayonnaise
7. Then boiled potatoes, finely chopped.Compact and grease with mayonnaise
8. Then turn the mold over onto a plate when it has soaked overnight.

3 ▬ Ham salad recipe

Ingredients:

• -1 can of pickled small champignons
• -300g ham
• - 3 eggs
• - 2-3 boiled potatoes
• -1 carrot
• - green onions, dill
• - 300 grams of salted hard cheese
• - homemade mayonnaise

Preparation:

Place the salad in a bowl in the following order:
1. pickled mushrooms (cap down);
2. finely chopped green onions, dill, grease with mayonnaise;
3. grated potatoes, coat with mayonnaise;
4. ham cut into strips, coat with mayonnaise;
5. grated, hard-boiled eggs, coat with mayonnaise;
6. grated hard cheese.
7. grated carrots, grease with mayonnaise.

4 ▬ Salad with fried mushrooms and pickled

I love this salad the most. Fried mushrooms. And I always take what I have. If it’s summer, then I fry fresh ones; if it’s winter, then I soak the dry ones, boil them, then fry them. Or I buy champignons. The taste of the salad is naturally different, but still delicious. But I use the same marinated champignons on top.

Ingredients:

• Marinated champignons
• Fresh champignons - 200-300 g.
• Chicken - 1 breast fillet
• Potatoes - 4-5 pcs. small size
• Carrot-1 piece
• Eggs - 4 pieces
• Onions - 1 pc. (small size)
• Greens (parsley and dill) - 8-10 sprigs each
• Green onions - 5-6 feathers
• Salt - to taste
• Pepper - to taste
• Vegetable oil (for frying mushrooms)
• Mayonnaise mixed with 4 -6 cloves of garlic
• Sour cream

Preparation:

Boil chicken, carrots, potatoes and eggs.Finely chop fresh champignons and fry along with onions, 5 minutes before removing from heat, add a little sour cream.

Lettuce layers:

1 marinated champignons

2-greens with onions

3-cut chicken fillet, coat with mayonnaise

4-grated carrots, grease with mayonnaise

5 eggs, grated, coated with mayonnaise

The “Mushroom Glade” salad looks so impressive on the holiday table that it can be swept away in a matter of minutes. Beautiful, original design, excellent taste of the dish will ensure enthusiastic responses from guests and will delight loved ones. For the housewife, preparing food will not cause much trouble and will not hit the budget, since all products are available and inexpensive. Polyanka is known for its unusual cooking technology, in which whole mushrooms become the “highlight” of the dish.

Thanks to this, the salad resembles a forest clearing in which mushrooms have grown. The snack is laid out in layers, then turned over, making the bottom layer the top. The result is a beautifully decorated treat at the top.

In addition to the traditional mushrooms, chicken, eggs and cheese for salad, the composition of the dish can be varied. In my selection of recipes there are options with smoked chicken, ham, Korean carrots, cucumbers - fresh and pickled. Each is interesting in its own way, you just have to choose and learn the intricacies of cooking.

Salad “Mushroom Glade” with champignons

A classic recipe for the famous upside-down salad with a full set of ingredients traditionally included in the composition - chicken, mushrooms, cheese.

Take:

• Marinated champignons – 400-450 gr.
• Chicken meat – 300-350 gr.
• Eggs – 3 pcs.
• Potatoes – 2 tubers.
• Carrots – 1-2 pcs.
• Mayonnaise – 250 gr.
• Cheese – 100-150 gr.
• Cucumbers (pickled, fresh, salted) – 2-3 pcs.
• A bunch of parsley.
• Green onions - a few feathers.
• Ground pepper - a pinch.
• Salt.
• For decoration - lettuce leaves.

Step-by-step recipe with photos:

Boil carrots, eggs, chicken separately. When cooking chicken, add some spices, don’t forget to add salt, then the meat won’t taste bland. Cool.

Drain the brine from the jar of pickled champignons, throwing it in a colander or putting it in a sieve, as in the photo.

To lay out the salad in layers you will need a fairly deep form, with sides at least 5 cm high. Line it with cling film.

Place mushrooms on the bottom in one layer. Since our salad is an upside-down salad, and the bottom of the display will soon become the top of the dish, place the champignons with the cap down.

Chop the green onions. Finely chop the parsley sprigs. Place the next layer on top of the mushrooms.

Place grated potatoes on top.

Press down with a spoon or spatula, slightly compacting the layer. Season with salt, pepper, and grease with mayonnaise sauce.

Grate the eggs with crumbs, sprinkle on the mayonnaise, spreading over the surface of the mold.

Season with salt and pepper again and make a layer of mayonnaise.

Rub the carrots, place them in the next layer, and press them down a little again. Cover with a layer of sauce.

At this stage, if desired, you can add cucumbers cut into small cubes, salted or pickled. Spread them out in an even layer. By the way, if you replace cucumbers with fresh ones, you will get a completely different taste, more spring-like. If you included Polyanka salad in the menu for March 8, then this is the best option.

Slice the chicken and place in the next layer. Salt again, sprinkle with pepper, brush with sauce.

The final layer of the clearing is cheese shavings. Spread it generously with mayonnaise, more than the other layers.

Cover the mold with cling film and place it on the refrigerator shelf to soak. It’s better at night, but if time is a problem, then 2-4 hours will be enough.

Remove the film and place lettuce leaves instead, as in the photo. Keep in mind that this layer will lie at the bottom of the clearing. Therefore, arrange it so that the beautiful edges of the salad extend beyond the shape.

Cover with a plate and invert onto a wide platter. The champignons will be on top. Free the salad from the container in which it was formed and remove the film.

Upside-down mushroom clearing with honey mushrooms

Pickled honey mushrooms have a slightly different taste than champignons. And although the other ingredients are practically unchanged, the result will be a completely different salad. There are countless options for dishes with honey mushrooms; I suggest the simplest and fastest one.

Take:

• Honey mushrooms, pickled - a jar.
• Bulb.
• Potatoes - a couple of tubers.
• Chicken breast – 500 gr.
• Hard cheese – 400 gr.
• Any greens, mayonnaise sauce.

Preparation:

1. Boil potato tubers and chicken breast fillets. Cool.
2. Grate the cheese and potatoes coarsely. Chop the onion into cubes. Drain the marinade from the jar of honey mushrooms.
3. The laying out technology is the same as for all “glades”. Only the salad will not be upside down; it is done in regular layers.
4. Start layering with potatoes, then cheese, herbs, breast, onions. Make the top from mushrooms. Add salt to each layer and coat with mayonnaise sauce.

Mushroom clearing salad with Korean carrots

Pay tribute to Korean cuisine by preparing a chic salad with oriental notes. You can make carrots yourself, or take ready-made ones.

Prepare:

• Canned champignons – 300 gr.
• Korean carrots – 150 gr.
• Boiled chicken breast – 200 gr.
• Boiled potatoes – 1-2 pcs.
• Boiled eggs – 3 pcs.
• Fresh cucumber - a couple of pieces.
• Mayonnaise, sprigs of parsley, dill.

Recipe:

1. Boil eggs, chicken, potatoes. Cut the chilled chicken fillet into cubes and fry in oil.
2. As in the classic preparation, the “clearing” with carrots is laid out in layers, infused, then turned over. Therefore, start layering with champignons, as in the first recipe.
3. Place film on the bottom of a deep dish and place the champignons with their caps down.
4. Sprinkle with chopped herbs. Next comes the Korean carrot.
5. Place the cucumbers cut into strips on top.
6. Next, you need to coat the salad with mayonnaise and make a chicken layer. Grease again and add grated potatoes.
7. Scatter the grated eggs on top and compact the contents a little.
8. Leave to soak for approximately 2 hours.
9. Then turn it out onto a wide plate and decorate it as you wish.

Classic recipe for Mushroom Glade salad

The history of the dish began with this recipe during Soviet times of shortages. Therefore, the salad contains the classic, simplest set of products of those times.

You will need:

• Canned champignons - jar.
• Green peas - a jar.
• Eggs – 3 pcs.
• Dutch cheese – 100 gr.
• Mayonnaise, greens.

How to cook:

1. Boil the eggs, cool, and grate finely into crumbs.
2. Crumble the cheese in the same way (you can use large shavings).
3. Drain the brine from the jar of mushrooms. Leave a few mushrooms whole, chop the rest finely.
4. The order of layers is as follows: cheese, then eggs, then mushrooms, peas.
5. Scatter greens and whole mushrooms on top.

To the collection of salad recipes:

Polyanka salad with mushrooms, ham and cucumbers

Thanks to the ease and speed of preparation, the recipe is both everyday and festive. From the “guest on the doorstep” series, or a quick dinner.

Required:

• Salted or pickled mushrooms - a jar.
• Ham – 200 gr.
• Boiled potatoes – 3 pcs.
• Peas - a jar.
• Fresh cucumbers – 3 pcs.
• Carrot.
• Mayonnaise, greens.

How to cook:

1. Lay out the mushrooms (honey mushrooms, champignons) whole - this is the first layer.
2. Grate fresh or pickled cucumber and sprinkle on top.
3. Cut the ham into thin strips, spread it in the next layer, and coat it again with mayonnaise sauce.
4. Grate the raw carrots on a coarse grater, place in a salad bowl, and brush with sauce.
5. Place peas on top. As you proceed, press down the layers a little with a spoon.
6. Place in the refrigerator for a couple of hours. Over time, the salad will become saturated. Cover the top with a plate and invert onto another flat plate.
7. Decorate with sprigs of greenery.

How to prepare Mushroom Glade salad with smoked chicken

A complete holiday dish with the spicy taste of smoked chicken. Walnuts and prunes add sophistication.

You will need:

• Pickled honey mushrooms - jar (200 gr.).
• Smoked chicken fillet – 200 gr.
• Eggs – 3 pcs.
• Prunes – 100 gr.
• Nut kernels – 100 gr.
• Bulb.
• Cheese – 200 gr.
• Mayonnaise, butter, herbs, a couple of cloves of garlic.

Preparation:

1. Steam the prunes with boiling water, after 15-20 minutes, remove, dry, and cut into strips.
2. Boil the eggs, cool. Grate the whites and yolks into separate bowls.
3. Chop the chicken meat into small cubes.
4. Finely chop the nuts.
5. Finely chop the onion and fry in a frying pan in oil.
6. Remove the marinade from the jars with mushrooms, finely chop half of the quantity, and fry with the onions. After frying, cool. For now, put the second half of the mushrooms in a separate bowl.
7. Grate the cheese on a coarse grater.
8. Crush the garlic cloves with a press, add to the mayonnaise, mix the sauce thoroughly.
9. The salad is laid out in layers, each of which is smeared with mayonnaise-garlic sauce. The order of posting is arbitrary. It looks something like this: chicken, nuts, a layer of fried onions with mushrooms, prunes, yolks, cheese, the second half of the whole mushrooms. Decorate the top with squirrels and herbs.

Recipe for Polyanka with cucumbers

Take:

• Pickled cucumbers – 3 pcs. (or fresh, then the dish will take on a completely different taste).
• Potatoes – 3 pcs.
• Chicken breast – 1 pc.
• Carrot.
• Eggs – a couple of pieces.
• Cheese – 150 gr.
• Pickled mushrooms - jar.

Preparation:

1. Boil potatoes, chicken and eggs. If you have time, cut the chicken into cubes and fry a little.
2. Grate the vegetables on a coarse grater, and similarly crumble the eggs and cheese.
3. Chop the pickled cucumbers into small cubes.
4. The mushrooms are placed whole, so place them caps down on the bottom of a mold lined with cling film.
5. Next, proceed as in previous recipes, lay out layers, coating them with mayonnaise.

Video with a step-by-step story about preparing the upside-down salad “Forest Mushroom Glade”. I’m sure your dish will make a splash on the holiday table! Enjoy your holiday feasts and happy guests!