Salad “Mimosa Branch”

Delicious and very appetizing salad “Mimosa Branch” will create a sensation on the holiday table! Thanks to the unusual design in the form of a mimosa sprig, the dish looks elegant and original.

All the ingredients in it combine well with each other, making the taste of the salad delicate and harmonious. The classic trio of chicken fillet, fried champignons and hard cheese is perfectly complemented by pickled cucumbers and canned green peas. They make the dish juicy and spicy. The salad is easy to prepare, simple, and most importantly, it turns out very tasty and satisfying.

The dish can be served in a beautiful transparent salad bowl or decorated with a culinary ring. You can also use a springform baking pan of suitable diameter for this purpose. This way all layers of the salad will be visible, emphasizing the beauty of the finished dish.

Ingredients for making “Mimosa Branch” salad:

Ingredients:

Chicken fillet – 350 g.
Canned green peas – 420 g.
Onions – 2 pcs.
Pickled cucumbers – 3 pcs.
Fresh champignons – 400 g.
Chicken eggs – 3 pcs.
Hard cheese – 150 g.
Mayonnaise – 150 g.
Salt – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Dried Italian herbs – 0.5 tsp.
Vegetable oil – 50 ml.
Fresh dill – 50 g.

Recipe for “Mimosa Branch” salad:

Step-by-step instruction:

1. Wash fresh champignons and cut into small cubes. Place the mushrooms in a frying pan with heated vegetable oil. Stirring occasionally, fry the champignons over medium heat until golden brown. At the end of cooking, add dried Italian herbs, ground black pepper and salt to taste. Mix the ingredients and cool the mushrooms to room temperature.

2. Place a cooking ring with a diameter of 20 cm on a flat plate. Place the fried champignons in the first layer. Apply a mayonnaise mesh on top.

3. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until golden brown. Cool the vegetables to room temperature.

4. Place half of the sautéed onions on top of the mushroom layer.

5. Peel the pickled cucumbers and cut into small cubes. After squeezing out excess juice from the vegetables, place them on top of the onions. Lubricate the layer with a small amount of mayonnaise.

6. Wash the chicken fillet, remove fat and films. Boil the meat in a whole piece until tender in salted water with the addition of bay leaf and black allspice. Cool the chicken fillet in the broth to room temperature. Cut the meat into small cubes and place in a salad bowl. Add ground black pepper to taste. Apply a mayonnaise mesh on top.

7. Place the second half of the sautéed onion on top of the chicken fillet.

8. Grind the hard cheese on a grater with a large blade. Place grated cheese in a salad bowl on top of the remaining ingredients. Lubricate the layer with a small amount of mayonnaise.

9. Strain the canned green peas from the marinade and add to the salad. Apply a mayonnaise mesh on top.

10. Boil chicken eggs hard, cool in cold water, and peel them. Carefully separate the chicken whites from the yolks. Grind the boiled whites on a grater with a large blade. Place them on top of the canned peas. Add salt to taste. Lubricate the layer with a small amount of mayonnaise.

11. Now all that remains is to decorate the finished salad. Place sprigs of fresh dill on the layer of chicken whites. Sprinkle them with finely chopped boiled yolks, imitating a sprig of mimosa.

12. Cover the finished “Mimosa Branch” salad with cling film and place it in the refrigerator for 1-2 hours to soak. Before serving, carefully remove the cooking ring. Serve the salad to the festive table.