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Birch salad with fresh cucumber and chicken
4 servings1 hour
Chicken fillet - 200 g, Chicken eggs - 3 pcs., Onions - 1 pc., Mushrooms - 100 g, Cucumbers - 1 pc., Mayonnaise - 3 tbsp., Olives - 1 pc., Salt - to taste
How to make Birch salad with fresh cucumber and chicken. Prepare all the necessary ingredients. There are many different recipes for birch salad, the ingredients in them vary and overlap; the main thing is that one of them is green. They decorate the salad. Boil chicken fillet in salted water. To make the meat juicy, put it in boiling water. When the fillet is ready, remove it from the stock, cool and finely chop. 
It is better to marinate the onions so that they are not very bitter. To do this, peel the onions, finely chop and place in a bowl. Pour the onion over room temperature water, add the vinegar, sakha and leave for 15 minutes. 
Wash the mushrooms, cut into small cubes and fry in vegetable oil for 30 minutes. If you use fresh forest mushrooms, then it is better to boil them in advance for 10-15 minutes to get rid of possible harmful substances in them. 
Wash fresh cucumber. Grate one-fourth of the cucumber and squeeze out the juice. Cut the rest of the cucumber into semicircles or cubes. 
Wash chicken eggs with soap to avoid disease-causing microbes entering the dish through the egg shell. Put the eggs in a saucepan, fill with water and place on a heat. When the water boils, reduce the heat to medium and cook for 12-15 minutes. Cool the eggs in cold water, peel, separate the whites from the yolks and grate them individually. 
Leave the protein of one egg to design the salad. 
The salad is laid out in layers. First, lay out the chicken meat, apply a thin layer of mayonnaise. Then put the marinated onions and mushrooms, brush with mayonnaise and sprinkle with cubes of fresh cucumbers. Apply a layer of mayonnaise again. Sprinkle with grated proteins, brush with mayonnaise and lay out a layer of yolks. 
Start decorating the salad. Cut the birch trunk from the deposited protein. We lay it out. From the grated fresh cucumber, make the foliage of birch and leaves at the trunk of the tree. Cut the strips out of the olive, they will be lentils on the birch trunk. Leave the salad in the fridge for a couple of hours to soak in and serve it to the table. Enjoy your meal!