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Chicken Ryaba Salad with Mushrooms
Instructions
Prepare the ingredients. Peel the shells off the eggs and the skin off the onion. Rinse the champignons well under running water. For the mayonnaise it is best to use homemade.
Finely chop the onion.
Cut 300 grams of champignons into cubes.
Pour vegetable oil into a heated frying pan and add the chopped onion. Fry until golden.
Add the champignons to the onion.
Stirring occasionally, fry the champignons until all the liquid has evaporated. Season with salt, stir and remove from the heat. Leave to cool completely.
Cut the boiled chicken fillet into small cubes.
Grate the boiled eggs on a vegetable grater.
Pass the cheese through a fine grater.
Assemble the salad. Place the diced chicken fillet in the pastry ring and spread it out evenly inside the ring. Spread a layer of mayonnaise over it.
The next layer is the champignons fried with onion.
Put the grated cheese on the mushrooms and spread with mayonnaise.
The final layer is the grated chicken eggs. Place the salad in the fridge for a few hours so it soaks through better. Remove the pastry ring, decorate with herbs and serve.Bon appétit!
Tips
- 1
FRY THE MUSHROOMS UNTIL DRY – evaporate the moisture completely. Wet mushrooms will "weep" in the salad, the layers will separate and the look will be spoiled.
- 2
BOIL THE CHICKEN IN ADVANCE – breast or thigh cooks in 25-30 minutes with a bay leaf and an onion. Cool it completely before cutting.
- 3
A 16 CM PASTRY RING – the ideal diameter for 5 servings. Without a ring the salad "spreads out" and loses its neat look.
- 4
SOAKING FOR 2-3 HOURS in the fridge – all the layers "make friends". The same principle works in other layered salads with chicken.
Video
FAQ
Which chicken should I choose? +
The ideal option is boiled breast (lean, with a neutral flavour). Alternatives: boiled boneless thigh (juicier, more aromatic), shop-bought roast chicken (a smoky accent), or baked chicken – the tastiest of all. Smoked chicken has a more pronounced flavour but "overpowers" the other ingredients. For a "premium" version, use free-range home chicken. Boil it in salted water for 25-30 minutes with a bay leaf, peppercorns and an onion – the broth can then be used for soup. Cool the meat in the broth – it will be juicier than if cooled separately.
What can replace the champignons? +
Alternatives: oyster mushrooms (firmer, with a "meaty" character), porcini (a premium aroma, a classic of Russian cuisine), chanterelles (bright colour, a "forest" flavour), or pickled honey mushrooms (exotic, with a marinade note). Dried mushrooms – soak them for 30 minutes, boil for 20 minutes, then fry. For a Lenten version, replace the chicken with mushrooms (all the ingredients and layers stay the same, giving a vegetable version). Avoid canned champignons in jars – they are "cottony" and do not fry well. Frozen forest mushrooms are a good alternative to fresh ones; thaw them naturally in the fridge.
How long does the salad keep? +
In the fridge, in a closed container, up to 48 hours. The next day the flavour is brighter as the layers soak through well. Do not freeze it – the vegetables and eggs lose their texture after thawing. Make only enough for one or two servings. A soak of 2-3 hours is ideal. Without mayonnaise (with sour cream or yogurt) it keeps for less, up to 24 hours. A chicken salad is potentially risky on prolonged storage – do not leave it at room temperature for more than 2 hours. For a large gathering, make a double portion and prepare it 4-5 hours before serving.
What should I serve the salad with? +
A classic of the Russian celebration: with strong drinks (vodka, brandy), dry white wine (Riesling, Sauvignon Blanc) or light beer. With black or grey bread, toast or lavash. For a buffet – portioned in tartlets or small bowls. For lunch – as a main dish with herbs and fresh bread. For children – without mayonnaise, with 10-15% sour cream or yogurt. Garnish with a sprig of parsley, egg wedges and olives. For a "festive" presentation – decorate with pomegranate seeds (especially pretty on the white cheese on top) or cranberries. It fits the New Year and Easter table perfectly.
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