Layered salad with chicken, marinated and boiled vegetables, cheese and eggs – this is the Forest glade salad. This salad contains pickled mushrooms, poultry, corn, potatoes, carrots, pickles, cheese and eggs. Mayonnaise is spread and salt and pepper are sprinkled on the ingredients arranged in layers. This meat and vegetable salad looks beautiful on a plate and has a fantastic taste. It is a great snack that can be served on name days, birthdays or any other occasion. Below, I leave you the recipe for forest glade salad and please enjoy it.
Ingredients for forest glade salad.
- 400-450 g pickled mushrooms
- 350 g chicken breast
- a bunch of dill
- a bunch of parsley
- 4 hard-boiled eggs
- 400 g boiled potatoes
- 200 g boiled carrot
- 280 g canned sweetcorn
- 100 g grated cheese
- 200 g pickles
- 1 teaspoon os salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of sweet paprika powder
- 1 tablespoon of oil
- 300 g mayonnaise
How to make forest glade salad.
Cut the chicken into cubes, place them in a frying pan with oil, 1/4 teaspoon of salt and paprika. Fry over a medium heat for about 10 minutes. Transfer the fried chicken onto a plate and let it cool down. Cut the pickles into small cubes, squeeze out the excess juice, drain the mushrooms, drain the corn from the water, cut the eggs, potatoes and carrots into medium-sized cubes. Finely chop the dill and parsley.
Line a round-shaped baking tin with foil, place the mushrooms on its bottom with their legs up, sprinkle with chopped dill and parsley. Then place a layer of carrots, sprinkle with a pinch of salt and pepper, then spread with half of the mayonnaise. Place the cut chicken on the mayonnaise, add corn, pickles and sprinkle again with salt and pepper. Next, put on it the cut eggs, grated cheese, salt, pepper, potatoes, salt, pepper again and finally the mayonnaise. Cover the salad with foil and put it in the fridge for a few hours. After removing the salad from the fridge, place it on a plate and decorate with fresh butter lettuce leaves.
Good to know when making forest glade salad.
I boiled potatoes and carrots in their skin, after cooking and cooling them down, I removed the skin from both vegetables and cut the vegetables. The cooking time for the potatoes and carrots is about 30 minutes, but it depends mainly on their size.
I prepared the salad in a round-shaped baking dish with a diameter of 23 centimetres.
I hard-boiled the eggs for 9 minutes.
Do you like salads with chicken? If so, try our recipe for Chicken salad with kidney beans and celeriac.