Firebird salad with chicken and honey mushrooms: recipes from experienced chefs. “Firebird” salad with chicken and pickled honey mushrooms For lovers of savory dishes

Fabulously beautiful, tasty and satisfying meat salad, which will appeal to both home and guests! It will become a real decoration festive table, because it is prepared in the shape of a firebird. Preparing the salad does not take much time and requires virtually no effort, but it guarantees you compliments from guests and family!

Firebird salad recipe

Rinse the chicken fillet and boil until cooked. Cut into small cubes, season to taste soy sauce and let sit for 10 minutes. Boil the potato tubers, peel and cut into small cubes. Rinse raw carrots (2-3 pieces, depending on size) with water and grate on a coarse grater. Wash and chop the mushrooms.

Cut the onion into half rings as thin as possible, rinse with hot water and drain in a colander. Remove the seeds from the pomegranate. In a deep bowl, mix all the prepared ingredients, add salt, sprinkle with freshly ground pepper, add 2-3 tablespoons of mayonnaise and mix thoroughly. Transfer the mixture to a plate on which the salad will be served.

By arranging the salad in this way, you will create a bright festive dish. Smooth the surface, carefully grease with mayonnaise. To decorate the salad, cut one carrot into long thin strips, finely chop or grate a cucumber, cut olives into thin rings. Bend the carrot strips into an arch and lay them out like a fan - so that you get the tail of a firebird.

Place a grated cucumber in the middle of each feather and garnish with an olive with pomegranate seeds. From grated cheese we form the body and head of a bird, from raw carrots cut out the crown. We make a beak, paws and eyes from olives. Sprinkle finely chopped dill around the fairy meadow and leave to soak for 20 minutes.

Calories: Not specified
Cooking time: Not specified

This recipe with photos will tell you how to prepare a fabulous dish with a fabulous name. This is the only way to describe the delicious salad, which bears the name of a bright bird from the solar kingdom. Agree, it sounds magical. The Firebird salad with honey mushrooms and chicken can decorate a festive feast, family dinner or children's party. Unusual design will help show your imagination in all its glory. Despite the small number of ingredients in the composition, an attractively decorated salad will not seem poor in ingredients and taste. It is incredibly nourishing, tasty, tender. As a dressing, you can use not only mayonnaise, but yogurt or sour cream. This way you can discover tastes in new ways and choose your favorite option. See how to cook.

- chicken breast (fillet) - 400 gr.,
- large potatoes - 2-3 pcs.,
- pickled honey mushrooms - 150 gr.

For decoration:

- carrot,
- green onions.

Refueling:

- mayonnaise (can be replaced with sour cream, Greek yogurt).

Step by step recipe with photo:

Boil the potatoes. Cut into cubes.




From a small piece of potato we cut out a shape in the shape of a firebird's head.




Place a saucepan with salted water on the stove. Cook chicken meat in it.
Chop the mushrooms if necessary and chicken breast.




We place the products in layers in the following sequence: potatoes, honey mushrooms,

We create bird feathers from carrot slices. We complement the picture with a potato head.
We fill the space in the carrot feathers with onions.
From the remains of the carrot we cut out the beak, the crown and make a frame around the edges of the salad. And from a drop of mayonnaise we make an eye. I think you'll like this one too

Salad "Firebird" is original dish with exquisite taste, which will become a worthy decoration of the festive table. There are no gourmet products in the appetizer; all ingredients are simple and affordable. But it is precisely this combination that makes the taste of the salad special. In today's article we will reveal best recipes preparing a fabulous salad.

Firebird salad: traditional recipe

If we talk about a traditional appetizer, then you must add boiled chicken fillet and pickled mushrooms to it. Culinary experts advise using honey mushrooms, but if they are not available, you can safely add champignons to your appetizer dish.

Korean-style carrots will add piquant notes of flavor and additional juiciness to the dish. The described salad is laid out in layers or mixed in a common salad bowl. Of course, to decorate the festive table you will have to work hard and decorate the salad in the shape of a firebird.

Compound:

• 1 PC. chicken fillet;
• 0.2 kg pickled honey mushrooms;
• ½ can of canned sweet corn;
• 0.2 kg of Korean carrots;
• a bunch of green onions;
• olives and ketchup - for decoration;
• 1 carrot;
• 150 ml mayonnaise;
• 1 chicken egg.

Preparation:

Another fabulous snack option

The Firebird salad with chicken is not only prepared in layers. Fans of unusual snack dishes will appreciate the taste of this salad. It is not necessary to use chicken fillet. Take a ham or thigh. The appetizer will acquire a completely different taste if, instead of boiled chicken meat add smoked product.

Compound:

• 3 pcs. chicken legs;
• 0.2 kg of Korean carrots;
• 4 potatoes;
• 100 g onions;
• 150 ml mayonnaise;
• 250 g pickled mushrooms;
• 1-2 pcs. garlic cloves;
• 50 g wheat flour;
• 0.2 l of refined sunflower seed oil;
• salt to taste.

Preparation:

For lovers of savory dishes

The Firebird salad with honey mushrooms, as you have already seen, is prepared very quickly. For a different taste, try adding a little soy sauce and your favorite spices. The result is a completely new snack dish with a spicy taste.

On a note! It is not necessary to use pickled mushrooms. You can fry fresh champignons or honey mushrooms. Frozen mushrooms will not spoil the taste of the dish. Just first boil them in salted water.

Compound:

• 200 g chicken fillet;
• 200 g potatoes;
• 100 g carrots;
• 100 g of pickled mushrooms;
• one onion;
• salt, mayonnaise, soy sauce to taste;
• a bunch of greenery.

Preparation:

1. We prepare the chicken fillet in the usual way.
2. Cook in salted water until done.
3. Cool the boiled poultry meat and cut into small cubes.
4. Place in a deep bowl and pour over soy sauce.
5. Stir and set aside for a quarter of an hour to soak.
6. Peel the potato tubers and cook until tender.
7. Cool them and chop them into cubes. Can boiled potatoes grate or chop using a special mesh.
8. Peel the carrot root, rinse and grate on a medium grater.
9. Place the pickled mushrooms in a colander and rinse thoroughly with running water.
10. Cut the onion into rings.
11. As well as in previous recipe, bread the onion in flour and fry in a large amount of refined sunflower oil until an amber crust appears.
12. Combine all ingredients in a salad bowl with the exception of greens and fried onions.
13. Season with mayonnaise and mix.
14. Place sprigs of herbs and onion rings on top.

Details

The salad called “Firebird” is not just very delicious snack, but also just a decoration for any holiday table. After all, this dish looks very original. There is also nothing complicated in its preparation.

One of the main ingredients for this salad is mushrooms. You can use not only the usual champignons, but also honey mushrooms. One way or another, it is the mushrooms that give the salad a special, unforgettable taste.

Firebird salad with carrots

Required ingredients:

• pickled honey mushrooms – 100 g;
• chicken fillet – 150 g;
• carrots – 100 g;
• potatoes – 150 g;
• onions – 1 pc.;
• soy sauce and mayonnaise, greens.

Cooking process:

To prepare such a salad with honey mushrooms, you must first boil chicken fillet. As soon as it cools down, you can cut it into small pieces and place it in a suitable bowl. Next, the fillet should be lightly sprinkled with soy sauce and set aside for a while so that it can soak in it.

The potatoes are also boiled in advance and then cooled. It needs to be cut into small cubes or pieces of any shape, but not large.

Carrots are simply peeled and grated. The pickled mushrooms are first washed and then transferred to a plate. Usually these mushrooms are small enough on their own, so there is no need for additional chopping.

Now in a large enough bowl you can mix the mushrooms, chicken, carrots and potatoes. This whole mixture is seasoned with mayonnaise and mixed thoroughly.

Now it's the turn of the onion. It must first be peeled and then cut into rings or half rings. Next, each such ring will be successively dipped in flour and slightly fried in vegetable oil. The finished salad is decorated with prepared onion rings and herbs.

Firebird salad puff

Required ingredients:

• mushrooms – 200 g;
• chicken fillet – 200 g;
• vegetable oil – 3 tbsp;
• onions – 1 pc.;
• carrots – 2 pcs.;
• egg – 2 pcs.;
• apples – 1 pc.;
• walnuts – 0.5 cups;
• mayonnaise – 200 g;
• pitted olives – 5 pcs.;
• green onions – 1 bunch;
• bell red pepper – ½ piece;
• salt and parsley.

Cooking process:

Fresh mushrooms are cut into pieces and fried in vegetable oil. They should eventually take on a nice golden hue. After this, finely chopped onion is added to them. The mixture will be fried until fully cooked, after which it is salted and set aside to cool.

The chicken breast should be boiled in advance and cooled. Now it can be cut into small pieces, from which the first layer will be laid out on the dish. Moreover, due to the fact that the finished salad will have the shape of a bird, the outline must be set from the layer of chicken meat. If desired, you can use a stencil. The finished layer is covered with mayonnaise (mesh).

Cooled mushrooms and onions will be laid out as the second layer. They also need to be spread with mayonnaise afterwards.

1.5 carrots are pre-boiled and cooled, after which they are peeled and grated. When ready, you can place it directly on the mushroom layer. To further decorate the salad, grate the remaining fresh carrots into long strips, then pour boiling water over them for a couple of minutes and cool.

The apples are washed, removed from the skin and seeds, and then grated on a medium grater into the salad directly onto the carrot layer. A layer of walnuts is placed on top of them.

The eggs are hard-boiled and peeled. Then the whites are separated from their yolks, both of which need to be grated separately on a fine grater. Next, the area of ​​the body of the future bird is sprinkled with yolk, and its tail part with white. The head of the firebird itself is also cut out from the white of the egg. The feathers on the head, as well as the crown, are made from carrots, and for the eyes you can use black peppercorns or cloves.

At the end, all that remains is to decorate the tail of the salad with olives, carrots, parsley and pieces of sweet pepper, after which the finished salad is sent to the refrigerator for several hours to soak.