“Mushroom Glade” salad with Korean carrots and pickled mushrooms

If you are tired of monotonous salads on the holiday table, a dish called “Mushroom Glade” is a must-cook. This is an elegant, tasty and nutritious snack that even the most picky guest will like. The variety of ingredients in the composition creates a whole palette of tastes and colors. Marinated mushrooms go well with Korean carrots and tender chicken fillet.

1. Calories
   149,99 kcal
2. Protein
   7,99 gram
3. Fat
   10,43 gram
4. Carbohydrates
   5,9 gram
5. ~ Time
   2 H 25 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Marinated champignons
   1 can / 180 g = 180 g
2. Korean carrots

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   170 g
3. Potato

   ---

   
   3 pcs. = 360 g
4. Kurin fillet

   ---

   
   200 g
5. Hard cheese

   ---

   
   100 g
6. Chicken egg

   ---

   
   4 pcs. = 240 g
7. Green onions

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   1 bunch = 50 g
8. Mayonnaise

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   5 tbsp. l. = 125 g
9. Salt

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   to taste
10. Iceberg salad

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    5 sheet = 70 g
11. Dill

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    1 sprig = 2 g

Steps:

1. 
   Rinse the chicken fillet and boil in salted water until tender, about 25 minutes over moderate heat. Cool the meat and cut it into cubes. Boil the potatoes and eggs, then peel and grate on a medium grater. Wash and dry green onions, iceberg lettuce and dill. Finely chop the dill and onion separately.
2. 
   Start forming the salad. Place the champignons in a deep bowl, caps down, after draining the brine. Sprinkle mushrooms with chopped green onions. Spread the potatoes on top, add salt and coat with mayonnaise.
3. 
   Continue adding layers. The next layer in the salad is Korean carrots; there is no need to coat them with sauce. Spread chopped chicken fillet on top, sprinkle with grated cheese and brush with mayonnaise. The final touch is chopped eggs, sprinkle them on the salad and moisten with mayonnaise.
4. 
   Let the salad brew. To ensure that the salad is well soaked and takes the desired shape, cover the salad bowl with cling film and put it in the refrigerator for about 1.5 hours.
5. 
   Remove the salad from the refrigerator. Prepare a flat dish, place lettuce leaves on it and only then turn the plate with the salad on the dish so that the mushrooms are on top. Lightly sprinkle the salad with chopped herbs for flavor and serve.