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Anyone can learn how to cook cold snacks for festive feasts. You don't need to graduate from culinary colleges to become a "cool" chef. By sticking to our recipes, you can easily prepare such amazing dishes as chicken salads with honey agarics. It is these mushrooms that can give your dish a unique and refined aroma and taste.

Salad with honey agarics and chicken breast will become your calling card if you need to decorate the table for guests. And if you prepare a salad with chicken breast and pickled mushrooms, then it will conquer the gastronomic preferences of all those gathered at the table.

We offer several interesting ideas for delicious salads with chicken breast and honey agarics, and you yourself can find ideas for a bright decoration of your dish.

Boiled mushroom salad with chicken breast

A salad of boiled honey mushrooms and chicken breast turns out to be quite delicate in taste. It is prepared not only for holidays, but also on weekdays.

• Honey mushrooms - 600 g;
• Chicken breast - 1 pc.;
• Hard cheese - 150 g;
• Mayonnaise (light) - 200 ml;
• Eggs - 5 pcs.;
• Salt;
• Dill greens.

To prepare a salad with chicken breast and honey agarics, you need 1 tsp.

We clean the mushrooms and set to cook on medium heat for 20 minutes. We put it back in a colander and let it cool completely.

Wash my breast under the tap, put it in a saucepan, salt the water and let it boil until tender. Cool in broth, remove and cut into small cubes.

Boil the eggs, peel them and separate the yolks from the whites.

Cut the mushrooms into 2-3 pieces, combine with chopped proteins, add and mix.

Combine chopped yolks with chicken breast, salt to taste, mix.

Put the first layer of honey agarics with proteins on the dish, press down with a spoon and grease with mayonnaise.

With the second layer we distribute the chicken with the yolk, press down with a spoon and grease it evenly with mayonnaise.

Sprinkle with grated cheese on top, decorate with green dill sprigs on top and serve.

Salad recipe with pickled honey mushrooms and chicken breast

The combination of chicken breast and pickled honey mushrooms in the salad gives the dish an interesting aftertaste, and the pomegranate seeds used for decoration make the appearance of the salad even more attractive.

• Chicken breast - 1 pc.;
• Pickled mushrooms - 300 g;
• Eggs - 7 pcs.;
• Cheese - 250 g;
• Mayonnaise - 300 ml;
• Walnuts (chopped) - 1 tbsp.;
• Green onions - 1 bunch;
• Salt;
• Pomegranate - 1 pc.;
• Basil greens.

Chicken salad with pickled mushrooms is prepared in stages.

Boil the chicken breast in salted water until tender and allow to cool. Remove from broth, drain and cut into thin slices.

Eggs are boiled, peeled from the shell and tinder on a coarse grater.

Pickled mushrooms are washed under the tap, allowed to drain and mixed with chopped green onions.

The first layer of salad is laid out on the dish - chicken meat, a little salt and smeared with mayonnaise.

The second layer is walnuts, thinly greased with mayonnaise.

Next, make a layer of grated eggs and spread with mayonnaise.

The next layer is mushrooms with green onions, a net of mayonnaise is made on top.

Grated cheese is spread last, basil leaves are spread around the edge of the salad, and the middle is filled with pomegranate seeds.

The recipe for a salad of fried mushrooms with chicken breast

A salad with fried honey mushrooms and chicken breast is more than just a nutritious dish. If you approach its preparation creatively, then a real work of culinary art will come out.

• Honey mushrooms - 700 g;
• Breast - 1 pc.;
• Canned corn - 7 tbsp. l .;
• Sunflower oil;
• Salt;
• Carrots - 1 pc.;
• Mayonnaise - 400 ml;
• Pickled cucumbers - 3 pcs.;
• Eggs - 5 pcs.;
• Garlic - 2 cloves;
• Parsley;
• Onions - 2 pcs.;
• Ground black pepper - ½ tsp.

Boil the chicken breast with bay leaves and black peppercorns. Remove from broth, let cool and cut into thin cubes.

Cut the pickled cucumbers into small cubes, squeeze out the liquid and combine with the meat.

Boil mushrooms for 20 minutes, put them in a colander, cool and cut into 2-3 pieces. Fry in oil until golden brown, let cool slightly and mix with chopped parsley.

Peel the onions and carrots, wash them under the tap and cut them into cubes.

First, fry the onions in a pan, and then add the carrots and fry for 15 minutes.

Boil the eggs, cool, remove the shell and three on a coarse grater.

Chop the garlic, mix with a small part of the chopped greens and add mayonnaise, add salt and pepper to taste.

Put ½ part of the chicken breast with pickled cucumbers in the first layer on a large dish.

Top with garlic mayonnaise sauce and spread with a spoon.

Next comes a layer of ½ part of mushrooms with parsley, pour with mayonnaise.

Spread the onion with carrots in the third layer, smear with mayonnaise.

Pour in ½ part of the eggs and corn, grease with mayonnaise.

Then chicken again, then mushrooms, eggs and corn.

We coat everything with mayonnaise with garlic and decorate with green parsley leaves.

Salad with fresh mushrooms, chicken breast and prunes

Salad with fresh mushrooms, chicken breast and prunes will be a highlight on your table. Prunes will add sophistication and a unique aftertaste to the dish.

• Chicken breast - 1 pc.;
• Fresh mushrooms - 700 g;
• Onions - 2 pcs.;
• Prunes - 200 g;
• Hard cheese - 200 g;
• Mayonnaise - 400 ml;
• Roasted peanuts (grated in a mortar) - ½ tbsp.;
• Salt;
• Butter;
• Dill and parsley greens - 1 bunch.

Boil the breast until tender, cool and cut into cubes.

We clean fresh mushrooms from contamination, boil for 15 minutes in salt water, rinse under the tap and let drain in a colander. Fry in butter for 15 minutes, until all the water has evaporated.

Cut the onion into cubes and fry in oil until a transparent consistency, combine with mushrooms and stir.

Wash prunes in cold water, cut into cubes and mix with peanuts.

We begin to lay out the layers of salad on a flat dish. First comes chicken meat, then mushrooms with onions, peanuts, prunes and grated hard cheese.

We coat each layer of salad with mayonnaise, decorate with chopped herbs and whole honey agarics on top.