Salad
Description
A simple dish to prepare. This salad likely got its unusual name because the decoration resembles a forest glade. Of course, you can decorate the salad to your own taste, serving it either on a shared platter or individually in dessert glasses. The salad turns out not only delicious but also quite nutritious, suitable for both weekday and festive occasions. Serve chilled.
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the chicken fillet in salted water for 20 minutes and let it cool in the broth—this will keep it juicier. Boil the eggs and then place them in cold water.
- 2
Step 2
Cut the mushrooms into cubes and place them on a preheated frying pan. Fry until the moisture evaporates.
- 3
Step 3
Then add the diced onion, salt and pepper to taste.
- 4
Step 4
Fry for 5-8 minutes.
- 5
Step 5
Transfer the mushrooms with onions to a deep bowl.
- 6
Step 6
Add the chicken breast cut into cubes.
- 7
Step 7
Peel the eggs and cut them into cubes as well.
- 8
Step 8
Grate the cheese on a coarse grater.
- 9
Step 9
Chop the nuts with a knife or crush them with a rolling pin.
- 10
Step 10
Add mayonnaise and salt to taste. I have Adyghe salt.
- 11
Step 11
Mix well.
- 12
Step 12
Take the dish on which you will serve the salad. Place a glass in the center. Arrange the salad in a circular mound around it, gently pressing it down with a spoon. Then, carefully rotate and remove the glass.
- 13
Step 13
Garnish the salad to taste and serve. I used herbs and sautéed mushrooms. You can arrange olive flowers or decorate with green onion feathers.