Salad in the form of a birch tree. White Birch Salad with Chicken and Mushrooms. What you need to have

Calories: Not specified
Cooking time: Not indicated

Required Products:

- chicken breast – 300-350 gr.,
- champignons – 300-350 gr.,
- fresh cucumbers – 2 pcs.,
- chicken eggs – 3-4 pcs.,
- prunes – 50 gr.,
- onions – 1 pc.,
- mayonnaise – 200-220 ml.,
- vegetable oil – 50-60 ml.,
- salt - to taste,
- black pepper - to taste,
- parsley and dill.

Recipe with photos step by step:

1. Rinse the champignons and dry with a paper towel. Cut a couple of mushrooms into several slices (5-6 pieces) and fry on both sides in a small amount of vegetable oil. These preparations will be used to decorate the salad.

2. Cut the remaining champignons into strips. Simmer over medium heat, adding vegetable oil (2-3 tablespoons), until all the liquid has evaporated.

3. Peel the onions, rinse and also cut into thin strips. Transfer to the pan and cook until light golden brown.

4. Mix onions with mushrooms, salt and pepper to taste. Cook for another 5-7 minutes. But just be careful not to dry out the mushroom mixture.

5. Boil the chicken breast in salted water until cooked. Cool and cut into strips, or divide into fibers. Tip: While cooking the brisket, you can add bay leaves and peppercorns to the water. This will give the meat more flavor.

6. Wash fresh cucumbers and cut into thin strips.

7. Boil chicken eggs and cool. Divide into yolks and whites. Grate separately on a fine grater.

8. All ingredients are ready, so you can start assembling the salad. It is laid out in layers. Place a layer of mushrooms and onions on a round dish. Level it out.

9. “Draw” a mesh with mayonnaise. All subsequent layers will also need to be lubricated with mayonnaise.

10. Distribute a layer of prunes, previously cut into thin strips, over the entire surface. Don't forget the mayonnaise.

11. The next layer is chicken breast.

12. Then follow the prepared cucumbers. Smooth out so that the surface does not become lumpy.

13. Distribute the grated whites over the entire surface. This is easier to do with a fork.

14. Then hide all the layers with the yolk mixture. This final layer does not need to be covered with mayonnaise.

15. “Draw” birch tree trunks and branches with mayonnaise on top. Use parsley to imitate foliage. Place mushroom slices at the roots, garnish with dill (instead of herbs). Make the marks on the trunks using prunes. OK it's all over Now. ready. Place the salad dish in the refrigerator for 30-60 minutes so that all the ingredients have time to “make friends” with each other. Then serve.

Bon appetit!

When the holiday and the next feast are approaching, the question becomes relevant again: what is new and original to cook - a dish that the guests have not yet seen in your performance. An excellent solution to the problem is “birch” salad. It will be appropriate for almost any feast, and its appearance will decorate the table. To make such a snack, you will need a recipe with a photo, appropriate products and 30-40 minutes of free time. Shall we get started?

Salad Birch with chicken fillet and prunes

This combination of flavors is classic for “Beryozka”. Let's prepare the ingredients from the list:

0.3 kg prunes;
0.5 kg each of fillet and champignons;
3 medium onions and the same number of eggs;
about 300 grams of mayonnaise;
greens for decoration.

How to prepare Berezka salad

We leave a little prunes for decoration, and wash and steam the main part. Cool the swollen dried fruits and cut into strips. Place on the bottom and coat with a thin layer of mayonnaise. Chop the onion and mushrooms and fry for 10-15 minutes. Place on prunes and cover with sauce. Next, let's take care of the chicken: cut the boiled breast into cubes, lightly fry, place in a salad bowl, and apply mayonnaise again. Pass the hard-boiled eggs through a grater. This layer can be left without dressing. Decorate the dish using one of the methods described below.

Birch salad with chicken fillet and cucumbers

For preparation you need:

0.3 kg of boiled or baked chicken fillet;
the same amount of champignons;
2-3 cucumbers – fresh or pickled, depending on the season;
5 hard-boiled eggs;
2 small onions;
mayonnaise;
products for decoration.

Advice! Instead of the usual chicken, you can use pork, beef or other meat. The taste of the snack will partially change, but guests will certainly appreciate such a gastronomic experiment.

Forming a layered salad

Finely chop the onions and fry lightly. Add chopped mushrooms to the frying pan and fry until all the liquid has evaporated. We wait for it to cool and apply the first layer. Cook the meat with the addition of salt and spices, cut into cubes, add onions and mushrooms, and cover with mayonnaise. Place grated egg whites on top and brush with sauce. Next - chopped cucumbers and also mayonnaise. The top layer will be the grated yolk and the birch itself.

Birch salad with apple

For this recipe you will need the following ingredients:

meat from 1 chicken breast;
2 onions;
the same amount of sweet and sour apples;
3 boiled eggs;
100 grams of cheese;
olives;
mayonnaise;
greenery.

Let's start cooking

Fry the onion, first cutting it into half rings. We form the first layer from it. The second is boiled chopped breast, flavored with mayonnaise. Next is a layer of grated eggs with dressing. After this, lay out the apples, passed through a coarse grater. The last layer is grated cheese, smeared with mayonnaise. All that remains is to present the appetizer with dignity.

Birch salad decoration

There are two ways to decorate the dish. Which one is more aesthetically pleasing is up to each housewife to choose, but it’s worth getting to know both.

Option 1. First, let's decide on the background of the composition. This role can be played by:

any top layer coated with mayonnaise, that is, we get an almost white base;
grated yolk;
hard cheese;
boiled carrots.

The next step is to create the tree. We draw the trunk and several branches with the thickest mayonnaise. If you want to make a whole grove, draw at least three trunks. Now let's start decorating the bark. Cut prunes or olives into thin strips and place them on the trunk. In special cases, for dark stripes of birch, black caviar can be used instead of these products.

To complete the composition, sprinkle the bottom of the dish with herbs, thereby representing grass. At the foot of the birch tree we will place small pickled mushrooms or flowers cut from tomatoes.

Option 2. The idea is to depict a birch log or part of a trunk, rather than the entire tree. In this case, the entire top layer must be white. That is, we put the egg white last and coat it with sauce. Next, draw black stripes across the entire surface.

Important! If the first presentation option allows you to use a deep salad bowl, then the second requires an exclusively flat dish, on which a voluminous rectangular trunk will be formed with the help of lettuce.

We decorate the bottom of the log with herbs, miniature mushrooms, ladybugs made from red sweet pepper or tomato. Refrigerate the salad for several hours and serve.

Birch Salad VIDEO

If you want to please your guests with something unusual, prepare the “Birch” salad. This dish got its name due to its interesting design in the form of a birch tree or its bark. This hearty and nutritious dish not only has an original appearance, but is also famous for its delicate taste.

The classic “Berezka” salad is prepared with mushrooms and chicken fillet. A very tender and satisfying dish that will undoubtedly be appreciated by your guests.

Cooking time: 30 minutes
Number of servings: 3-4

Ingredients:

boiled/baked chicken meat (400 g);
fresh champignons (300 g);
onion (1 pc.);
boiled chicken egg (5 pcs.);
hard cheese (200 g);
cucumber (2 pcs.);
mayonnaise (200 g);
salt, pepper and other spices (to taste);
green onions (for decoration, 1 bunch);
canned olives (for decoration, 50 g).

Mayonnaise can be replaced with sour cream, Greek yogurt or homemade sauce based on sour cream and cheese. Then the dish will turn out to be less caloric.

Preparation:

Peel the onion and chop finely. Fry in vegetable oil until transparent.
Wash the champignons, dry with a napkin and cut into slices (leave a few to decorate the salad), add to the onion.
Simmer the mushrooms and onions until the liquid has completely evaporated, add salt and pepper to taste. Cook for another 5-7 minutes until golden brown. Cool.
Separate chicken meat from bones and skins. Cut into small pieces or shred into fibers with a fork.
Grate the cheese on a coarse grater.
Finely chop the green onions and tear the parsley into small sprigs with your hands.
Drain the olives and cut them into thin strips.
Lay the salad on a prepared dish (chicken, mushrooms and onions, eggs, cucumbers). Sprinkle each layer with salt and pepper to taste and brush with mayonnaise.
Place the last layer of grated cheese.
Place olives on mayonnaise, imitating birch bark.
Place birch leaves from green onions and grass from parsley. Garnish the salad with mushroom slices. You can see an example of how to decorate a dish in the photo.

We offer you a video salad recipe for viewing:

An unusual and interesting recipe for “Berezka” salad with chicken and apples. It is advisable to choose apples from sweet, sour, juicy varieties.

Cooking time: 20 minutes
Number of servings: 4

Ingredients:

boiled/baked chicken breast, fillet (500 g);
prunes (200 g);
sweet and sour apple (2 pcs.);
boiled chicken egg (4 pcs.);
hard cheese (200 g);
olives (for decoration, 50 g);
fresh dill/other herbs (for decoration, 1 bunch);
mayonnaise (200 g);

Preparation:

Finely chop the chicken fillet or separate it into fibers with a fork.
Cut the prunes into small pieces (if the prunes are hard, you can pre-soak them in boiling water for 15 minutes).
Peel the apple, remove the skin and seeds. Cut into thin strips (do not grate, as this will give the apple too much juice).
Peel and grate the eggs.
Grate the cheese.
Drain the liquid from the olives and cut them into thin strips.
Chop dill/greens.
Lay the salad on a prepared dish (chicken, prunes, apples, eggs). Spread each layer with mayonnaise and season with salt, pepper/other spices to taste.
Sprinkle the salad with cheese.
Use mayonnaise to draw birch tree trunks.
Place olives on mayonnaise, imitating birch bark.
Lay out leaves and grass with greens. An example of how to decorate a dish can be seen in the photo for the salad recipe. If desired, you can additionally decorate the salad with slices of carrots, tomatoes or mushrooms (not listed in the ingredients).

It is advisable that the salad sit in the refrigerator for 30-60 minutes before serving.

A delicious and tender salad with chicken and mushrooms, which is ideal for any celebration.

Cooking time: 30 minutes
Number of servings: 4

Ingredients:

chicken breast, fillet (500 g);
chicken egg (5 pcs.);
onion (1 pc.);
fresh mushrooms – boletus/chanterelles (300 g);
peeled walnuts (200 g);
fresh cucumber (3 pcs.);
green onions, parsley (for decoration, 1 bunch each);
vegetable oil (for frying, 3 tbsp.);
mayonnaise (300 g);
salt, pepper and other spices (to taste).

Preparation:

Boil chicken meat with spices, cool in broth, chop finely.
Boil the eggs, cool, peel. Separate the yolks from the whites. Grate the yolks into separate bowls and finely chop the whites with a knife.
Peel the onion and finely chop. Fry in vegetable oil until transparent.
Wash the mushrooms, remove excess moisture with a napkin and cut into small pieces. Add to onion.
Simmer the onions and mushrooms until the liquid has completely evaporated. Add salt and spices to taste. Fry for 5-10 minutes until golden brown. Cool. Set aside a few slices to garnish the dish.
Grind the nuts in a mortar or using a rolling pin.
Peel fresh cucumber and cut into small pieces.
Coarsely chop the green onions and parsley.
Drain liquid from olives. Cut them into thin strips.
Lay the salad in layers on the prepared dish (chicken, nuts, cucumbers, mushrooms and onions). Cover each layer with mayonnaise and season to taste.
Decorate the sides of the salad with egg white.
Sprinkle the center of the salad with yolks.
Use mayonnaise to draw the trunk and branches of a birch tree.
Place olives on mayonnaise, imitating birch bark.
Arrange greens in the form of leaves and grass.
Garnish the salad with mushroom pieces. An example of how to decorate a dish can be seen in the photo for the salad recipe.

The dish is ready, you can serve it!

Beijing cabbage plays an important role in this dish, because the “Berezka” salad itself is a hearty and certainly not a dietary dish. Beijing cabbage adds lightness and freshness to the salad.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

boiled chicken breast, fillet (500 g);
boiled chicken egg (4 pcs.);
pickled cucumber (2 pcs.);
Chinese cabbage (200 g);
hard cheese (200 g);
fresh parsley (for decoration, 1 bunch);
mayonnaise (200 g);
salt, pepper and other spices (to taste).

Preparation:

Finely chop the chicken fillet or separate it into fibers with a fork.
Peel the eggs and separate the whites from the yolks. Grate the whites and yolks separately.
Drain the brine from the cucumbers and chop them finely. Squeeze out excess liquid.
Drain the liquid from the mushrooms and cut them into thin slices.
Shred or finely chop the Beijing cabbage.
Grate the cheese.
Cut the prunes into thin strips.
Finely chop the parsley. Leave a few large branches for decoration.
Lay the salad on the prepared dish (chicken, cucumbers, Chinese cabbage, mushrooms, cheese). Cover each layer with mayonnaise and season to taste.
Decorate the salad with egg white in a circle.
Place the grated yolks in the center of the salad.
Draw the trunk and branches of a birch tree with mayonnaise. Place olives on mayonnaise, imitating birch bark. Lay out the parsley leaves and herbs. An example of how to decorate a dish can be seen in the photo for the recipe.

Salad ready!

Layered salad with a smoky aroma and delicious smoked meat. The dish looks beautiful on the table and gives a festive mood.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

onion (1 pc.);
fresh champignons (300 g);
boiled chicken egg (5 pcs.);
processed cheese (200 g);
fresh cucumber (2 pcs.);
mayonnaise (200 g);
vegetable oil (for frying, 3 tbsp.);
fresh dill (for decoration, 1 bunch);
fresh parsley (for decoration, 1 bunch);
canned olives (for decoration, 50 g);
salt, pepper and other spices (to taste).

Before preparing the salad, place the processed cheese in the freezer for 10-15 minutes. This will make it harder and more convenient to use.

Preparation:

Separate chicken meat from bones and skins. Finely chop.
Peel the onion and chop finely. Fry in vegetable oil until transparent.
Wash the mushrooms, dry with a napkin and cut into quarters. Add to the onion, salt and pepper to taste.
Simmer the mushrooms and onions until the liquid has completely evaporated. Fry for 5-10 minutes until golden brown, stirring constantly. Cool.
Peel the eggs, separate the yolks from the whites. Grate the yolks and finely chop the whites with a knife.
Grate the cheese.
Peel the cucumbers and chop finely.
Drain the olives and cut them into thin strips.
Coarsely chop the parsley and dill or tear them into small branches with your hands.
Place the salad in layers on the prepared dish (chicken, mushrooms and onions, egg white, cucumbers, melted cheese). Cover each layer with mayonnaise and season to taste.
Sprinkle the salad with grated yolks.
Use mayonnaise to draw a birch trunk. Place olives on mayonnaise, imitating birch bark. Make birch foliage and grass from greenery. An example of how to decorate a dish can be seen in the photo for the recipe.

The dish is ready!

Salad with liver and canned corn will be an original and piquant dish on the holiday table. Gourmets will certainly appreciate such an interesting combination of flavors.

Cooking time: 20 minutes
Number of servings: 4

Ingredients:

boiled chicken liver (500 g);
hard cheese (200 g);
canned champignons (200-300 g);
salted/pickled cucumber (4 pcs.);
canned corn (200-300 g);
canned olives (for decoration, 50 g);
fresh parsley (for decoration, 1 bunch);
mayonnaise (200 g);
salt, pepper and other spices (to taste).

Preparing chicken liver for salad:
rinse the liver and remove films;

boil water, add salt to taste. If desired, you can add spices (bay leaf, black pepper, basil, dried garlic, thyme and coriander).

put the liver in boiling water;

cook for 15-20 minutes;

drain the water, remove the liver and cool.

Preparation:

Finely chop the chicken liver.
Grate the cheese.
Drain the brine from the mushrooms and cut them into small pieces.
Drain the brine from the cucumbers and cut them into small strips.
Drain liquid from corn.
Drain the liquid from the olives and cut them into thin strips.
Coarsely chop the parsley or tear it into small branches with your hands.
Lay the salad on a prepared dish (chicken liver, mushrooms, corn, cucumbers). Cover each layer with mayonnaise. Season with salt, pepper and other spices if desired.
Sprinkle the salad with grated cheese.
Garnish the dish with strips of olives and parsley. You can see an example of how to decorate a dish in the photo for the salad recipe.

Salad ready!

Delicate salad with pineapple and smoked chicken with cheese sauce. An original, tasty and nutritious dish. Cheese sauce can be purchased ready-made or prepared at home. You can find recipes for homemade cheese sauce below.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

smoked chicken ham (500 g);
boiled chicken egg (3 pcs.);
prunes (for decoration, 50 g);
canned pineapple (200-300 g);
fresh cucumber (300 g);
fresh parsley (for decoration, 1 bunch);
Cheese sauce (300 g).

Preparation:

Separate chicken meat from bones and skin. Cut into small pieces.
Peel the eggs, separate the yolks from the whites. Grate the yolks and whites separately.
Cut the prunes into thin strips (if desired, you can pre-soak them in boiling water to make them soft).
Drain the pineapples and cut them into small cubes.
Peel fresh cucumbers and chop finely.
Tear the parsley into small branches with your hands.
Lay the salad on a prepared dish (chicken, pineapple, cucumber). Spread each layer with cheese sauce (no spices required for this salad).
Sprinkle the egg whites all over the salad.
Sprinkle the center of the salad with grated yolks.
Draw the trunk and branches of a birch tree with mayonnaise. Place strips of prunes on mayonnaise, imitating birch bark. Sprinkle leaves and herbs with parsley. An example of decoration can be seen in the photo for the recipe.

Salad ready!

Cheese sauce is one of the most popular sauces around the world. Its delicate creamy taste harmoniously complements most salads, appetizers and main courses. We invite you to familiarize yourself with the classic recipe.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

hard cheese (200 g);
wheat flour (50 g);
butter (50 g);
milk (200 ml);
nutmeg (to taste);
salt, pepper and other spices (to taste).

Preparation:

Grate the cheese on a fine grater.
In a dry frying pan, fry the flour until caramel-colored, stirring constantly.
Melt the butter and pour it into the pan with the flour.
Pour milk in a thin stream. Mix thoroughly with a whisk.
When the sauce begins to thicken, add nutmeg, salt, pepper and other spices to taste.
Add grated cheese and mix thoroughly with a whisk.
Cook the sauce until the cheese is completely dissolved, stirring constantly.

There are different types of cheese: hard, semi-hard and soft. For the sauce, it is better to choose those that melt well and do not separate during heating (Cheddar, Gruyère, Gouda, Edam, Maasdam, Parmesan and others). Then the sauce will turn into a homogeneous viscous mass.

The sauce is ready!

Greens add freshness and piquant notes to the “Cheese” sauce. You can choose any herbs you like (basil, tarragon, parsley, cilantro) and add fresh or dried garlic for a delicious aroma.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

hard cheese (200 g);
butter (50 g);
wheat flour (50 g);
milk (200 ml);
nutmeg (to taste);
green onions (50 g);
fresh basil (50 g);
salt, pepper and other spices (to taste).

Preparation:

Grate the cheese on a fine grater.
Wash the greens, remove excess moisture with a kitchen towel and finely chop.
Melt the butter over low heat.
Add sifted flour, mix thoroughly.
Pour milk into the pan in a thin stream. Mix with a whisk.
Add nutmeg, freshly ground pepper and salt to taste.
Add cheese, stirring constantly.
Cook the sauce until the cheese is completely dissolved.
Leave the sauce for 2-3 minutes - it will thicken and be ready.
Add chopped herbs to the sauce to taste. Mix.

The sauce is ready, store it in the refrigerator for no longer than three days.

We offer a recipe for “Beryozka” without adding meat. The main ingredients of the salad are prunes and beets. The salad is very tasty and healthy, perfect for a light dinner.

Cooking time: 30 minutes
Number of servings: 2

Ingredients:

beets (large, 1 pc.);
prunes (100 g);
walnuts (50 g);
hard cheese (100 g);
fresh greens (for decoration, 1 bunch).

Preparation:

Boil the beets, cool, peel and cut into thin strips.
Cut the prunes into thin slices (if necessary, rinse thoroughly and steam with boiling water for 15 minutes).
Wash the nuts, grind (not into powder), fry in a hot frying pan for 3-4 minutes.
Grate the cheese on a fine grater.
Wash the greens and dry.
Place the ingredients in portioned bowls in the following sequence - beets, prunes, nuts, cheese.
Decorate with greens.

The salad is ready and can be served. Bon appetit!

Text: Natalya Uskova

4.75 4.75 / 8 votes

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Article content:

Almost every person has chicken salad on their table. It is very easy to prepare and has excellent taste, especially if you choose the right combination of products. To prepare it, you can use any ingredients you like. The whole secret is in the correct, harmonious selection. The Birch Salad with Chicken Fillet combines these rules in the best possible way. An excellent combination of products plus an unforgettable taste will not leave you indifferent. The ingredients for the dish can be cut, chopped or grated. The chicken salad tastes fantastic. Do not blindly adhere to clear instructions. They simply don't exist. Imagine!

Salad “Birch with chicken fillet”

You will need:

chicken fillet - 350 gr.;
eggs - 6 pcs.;
pickled champignons - 350 gr.;
green onions
mayonnaise.

Boil the chicken fillet in lightly salted water. Chop the champignons, green onions and boiled chicken. In boiled eggs, separate the white from the yolk and grate. Now let's assemble our salad. Place meat on the bottom, then champignons, grated white, followed by yolk. Sprinkle everything with green onions. All layers are coated with mayonnaise. You can draw a birch tree against the background of grated yolk with mayonnaise. Make leaves from green onions. It will be very festive. Our “birch tree” is ready. It's simple.

A little about chicken meat

With chicken, essential fat-soluble vitamins such as A, D, E enter our body. Minerals contained in meat play an important biological role in the human body. Ideal for athletes and those on a diet.

Salad “Birch with chicken fillet and prunes”

The chicken salad recipe presented here is a classic. If you want to change its taste a little, you can add prunes. Then your salad will sparkle with different colors. Prunes add spicy notes to the recipe, the taste becomes richer and more interesting. Salad “Birch with chicken fillet and prunes” will decorate any holiday table. Surprise your guests.

For the prune salad you will need:

chicken fillet - 370 gr.;
boiled eggs - 4 pcs.;
white onions - 2 pcs.;
prunes - 200 gr.;
green onions;
mayonnaise.

Preparing a salad with prunes. Boil the meat. Leave to cool. Cut the onion into thin half rings and pour boiling water over it to remove the bitterness, and then immediately place it under cold water. Then the onion will not lose its juiciness and hardness. Let the water drain well and mix with a few tablespoons of mayonnaise. Let it stand like this for 15-20 minutes. In the meantime, cut the meat, grate the eggs, separate the yolks from the whites. Wash and chop the dried fruits for the salad well. Everything is ready to assemble the prune salad. Place chicken on the bottom of the plate, pickled onions, prunes, grated whites and yolks on top. Coat the salad with mayonnaise. Decorate the top with green onions. Salad “Birch with chicken fillet and prunes” is ready. Try it! Food with prunes is famous for its unique taste.

A little about prunes

Prunes are a magician among dried fruits. It contains many beneficial properties that have a positive effect on the human body. It has a general strengthening immune-stimulating effect. Prunes are used to treat vitamin deficiency and anemia. It helps with diseases of the stomach and intestines, and people suffering from constipation, acting as a laxative. Quite high in calories.

Salad “Birch with mushrooms and chicken”

There is also one recipe that includes mushrooms. Prepare it, you will like it with its delicate taste and aroma.

To prepare you will need:

chicken - 400 gr.;
mushrooms - 450 gr.;
boiled eggs - 5 pcs.;
green onion;
vegetable oil;
mayonnaise.

Boil the meat, cut into arbitrary pieces. Fry the mushrooms in a frying pan with vegetable oil, salt and pepper to taste. Let cool. Place the chicken on the bottom of the plate, fill it with mushrooms, grate the whites on top, then the yolks. Decorate the top with green onions. We spread the layers together with mayonnaise. You can enjoy the unique taste of the dish with mushrooms and chicken.

Scientists about mushrooms

According to recent research, scientists have found that mushrooms have almost no cholesterol and sodium. They are low in calories. They also contain useful dietary fiber, which, when it enters our intestines with mushrooms, has a beneficial effect on it. Mushrooms have the ability to positively influence cells of the immune system. Indicated for the fight against malignant tumors. The antioxidants contained in mushrooms have a beneficial effect on the kidneys, liver, bone marrow and eyes.

Salad “Birch with chicken fillet and cucumbers”

If you want a tender and light salad, then we present a version of this dish with cucumbers.

Ingredients:

chicken meat - 250 gr.;
boiled eggs - 4 pcs.;
fresh or canned cucumbers - 2 pcs.;
green onion
sour cream or yogurt

Cook the meat, cool and cut into cubes. Grate the eggs separately from the yolks. We cut the cucumbers finely; fresh ones can be grated on a coarse grater. lay in layers: chicken, cucumbers, egg white, yolk, green onions. Grease each layer with sour cream or yogurt. The most delicate dish is ready to eat. Healthy and low in calories. Bon appetit.

How to choose cucumbers for salad:

if there are a lot of pimples on the cucumbers, this may indicate a large amount of chemicals;
press the cucumber near the tail; if it is pressed, it will soon begin to deteriorate;
Beware of washed cucumbers, they will quickly begin to rot;
Avoid cucumbers with glitter, they may be coated with wax;
smell the cucumber; there should be no smell of rot or chemicals in it;
do not buy cucumbers with dark or light spots.

Important! How to properly store salads?
If the salad consists of a large number of components, then it is better to store it in the refrigerator without mayonnaise. One day maximum. Dress the salad just before serving. If you store a salad dressed with mayonnaise, its time in the refrigerator is reduced to six hours. It is especially important to comply with these standards in the summer, when pathogenic bacteria develop very quickly. Lettuce is a perishable product! Take care of your health.

The appearance of the Birch salad should resemble the tree of the same name. There are many decoration variations here too. Show your imagination and artistic abilities, and then the salad will be unique every time.

The salad has several features. Firstly, this is a thematic design under Russian wood. Secondly, since this is a layered salad, the container for laying out must be selected flat and wide. Thirdly, the final layer of salad should always be a single color - white - from proteins, or yellow - from yolks or cheese.

To make the salad more filling, you can add potatoes or carrots. For brighter taste, carrots can be replaced with apples. Chicken fillet can be replaced with liver or other meat. As a vegetable, bell pepper is often added; it adds piquancy to the salad.

In any form and composition, the Birch salad will come in handy for the holiday table. We offer 4 simple recipes for every taste and color.

“Berezka” salad with chicken and prunes

This recipe is one of the most popular and beloved among the people. Delicate and light, it is suitable for any holiday table and will please any fussy person.

“Beryozka” salad with chicken and prunes can be served simply for lunch and dinner or prepared for anniversaries and birthdays. After all, it not only has excellent taste, but also an elegant design in the shape of a birch tree.

Cooking time – 30 minutes.

Ingredients:

300 g breast fillet;
200 g canned champignons;
2 cucumbers;
200 g prunes;
3 eggs;
1 onion;
250 g (1 jar) mayonnaise;
greens for decoration.

Preparation:

Cut the boiled chicken fillet and pickled champignons into small cubes.
Keep the prunes in boiling water until completely steamed. Cut into cubes.
Peel the cucumbers and grate them on a coarse grater.
Cut the onion and boiled eggs into small cubes. Fry the onion in oil along with the mushrooms until golden brown.
Layer the ingredients in an oblong dish, coating each layer with mayonnaise, in the following order:

prunes;
chicken;
mushrooms with onions;
cucumbers;
eggs.

Distribute the prune strips over the top so that it resembles a birch trunk. Decorate with greens.
Before serving, place the salad in the refrigerator for an hour to keep it juicy.

Ingredients:

1 carrot;
2 eggs;
30 g cheese;
2 pickled cucumbers;
250 g pickled mushrooms;
2 potatoes;
1 onion;
mayonnaise for dressing;
greens, olives, prunes for decoration.

Preparation:

Peel the boiled potatoes and carrots in their skins and grate them on a medium grater.
Grate the cheese on a fine grater.
Cut the onion into small cubes and soak in cold water to remove the bitterness.
Divide the boiled eggs into yolks and whites, grate separately.
Cut the pickled cucumbers into cubes and the mushrooms into thin plastic. Leave a few mushrooms on top of the salad.
When laying out the salad, coat each layer with mayonnaise and follow the following sequence:

pickled cucumbers;
carrots - grease with mayonnaise;
marinated mushrooms;
potatoes - brush with mayonnaise;
proteins;
hard cheese - brush with mayonnaise;
yolk.

Draw a birch trunk on the yolk with mayonnaise, and make black stripes from olives or prunes. Make a mushroom clearing at the bottom of the tree.

“Berezka” salad with cucumber and fish

An exquisite and delicate version of the Birch salad will please your better half. To prepare it, you can take red or white fish, or even use them in combination. An unusual salad can be prepared for March 8th or an anniversary, delighting your other half.

Preparation will take 20 minutes.

Ingredients:

200 g lightly salted red fish;
120 g hard cheese;
100 g pickled cucumbers;
3 potatoes;
1 tbsp. wine vinegar or soy sauce;
mayonnaise for dressing;
100 g olives;
green onion feathers.

Preparation:

Thinly slice the lightly salted red fish into small pieces.
Chop the onions and cucumbers into thin half rings.
Grate the cheese on a medium grater.
Peel the boiled potatoes in their jackets and coarsely grate them.
Grate the eggs on a coarse grater and start laying out the salad.
The first layer is potatoes, then pieces of fish. Drizzle soy sauce or wine vinegar over the fish. Lubricate with mayonnaise.
Place onions and pickled cucumbers on a layer of mayonnaise and coat with mayonnaise.
Next, add grated cheese and eggs. Spread with mayonnaise and garnish with strips of olives and green onions.