Firebird salad with Korean carrots. Firebird salad with chicken and honey mushrooms: recipes from experienced chefs
Calories: Not specified
Cooking time: Not indicated
The “Firebird” salad with honey mushrooms and chicken presented to your attention will not only delight you with a wonderful and rich taste, but will also become a decoration for your holiday table. As you will see from this recipe with a photo, preparing this salad is quite simple, but at the same time it looks original and unusual, very bright and appetizing. By the way, it is better to use it as a dressing for both this and other salads.
- chicken fillet – 150 g,
- pickled honey mushrooms – 100 g,
- potatoes – 150 g,
- Korean carrots – 100-150 g,
- mayonnaise – 50-100 g,
- hard cheese – 100 g,
- eggs – 3 pcs,
- onion to taste;
- greens to taste;
- soy sauce to taste.
How to cook with photos step by step
First you need to boil the chicken fillet until cooked for 20-30 minutes, cut into small pieces, 
Sprinkle the chicken pieces with soy sauce and let them soak, 
Next, boil the potatoes until tender and grate them on a coarse grater. 
We wash the pickled mushrooms; it is not necessary to chop the mushrooms, since they themselves are small, 
Next, you need to slightly chop the Korean carrots. We leave a small part of the carrots for decoration, 
Three cheese on a coarse grater, also leaving a small piece for decoration, 
We peel the pre-boiled eggs and separate the white from the yolk, grate the whites on a coarse grater, leave the yolk to decorate our salad,
Next, we begin to lay out our salad in layers: 
Place potatoes as the first layer 
Next, lay out the chicken fillet soaked in soy sauce, 
Lubricate with mayonnaise, 
Next, lay out the chopped Korean carrots, 
Lubricate with mayonnaise, 
The next layer is cheese, 
We also grease the cheese layer with mayonnaise, 
Next, lay out the pickled mushrooms, 
Cover the salad with grated boiled egg whites and grease with mayonnaise.
Then you need to decorate the salad in the shape of a firebird. We form a tail from long strips of carrots, sprinkle with chopped herbs inside. From the remaining cheese we cut out the bird itself. Grated yolks give the salad a finished look.
Place the salad in the refrigerator and let it brew for 30-60 minutes. 
Bon appetit!
Try also very tasty and beautiful
“Firebird” salad is an original dish with an exquisite taste that will be a worthy decoration for the holiday table. There are no gourmet products in the appetizer; all ingredients are simple and affordable. But it is precisely this combination that makes the taste of the salad special. In today's article we will reveal the best recipes for making a fabulous salad.
Firebird salad: traditional recipe
If we talk about a traditional appetizer, then you must add boiled chicken fillet and pickled mushrooms to it. Culinary experts advise using honey mushrooms, but if they are not available, you can safely add champignons to your appetizer dish.
Korean-style carrots will add piquant notes of flavor and additional juiciness to the dish. The described salad is laid out in layers or mixed in a common salad bowl. Of course, to decorate the festive table you will have to work hard and decorate the salad in the shape of a firebird.
Compound:
- 1 PC. chicken fillet;
- 0.2 kg pickled honey mushrooms;
- ½ can of canned sweet corn;
- 0.2 kg of Korean carrots;
- a bunch of green onions;
- olives and ketchup - for decoration;
- 1 carrot;
- 150 ml mayonnaise;
- 1 chicken egg.
Preparation:
Another fabulous snack option
The Firebird salad with chicken is not only prepared in layers. Fans of unusual snack dishes will appreciate the taste of this salad. It is not necessary to use chicken fillet. Take a ham or thigh. The appetizer will acquire a completely different taste if you add a smoked product instead of boiled chicken.
Compound:
- 3 pcs. chicken legs;
- 0.2 kg of Korean carrots;
- 4 potatoes;
- 100 g onions;
- 150 ml mayonnaise;
- 250 g pickled mushrooms;
- 1-2 pcs. garlic cloves;
- 50 g wheat flour;
- 0.2 l of refined sunflower seed oil;
- salt to taste.
Preparation:
For lovers of savory dishes
The Firebird salad with honey mushrooms, as you have already seen, is prepared very quickly. For a different taste, try adding a little soy sauce and your favorite spices. The result is a completely new snack dish with a spicy taste.
On a note! It is not necessary to use pickled mushrooms. You can fry fresh champignons or honey mushrooms. Frozen mushrooms will not spoil the taste of the dish. Just first boil them in salted water.
Compound:
- 200 g chicken fillet;
- 200 g potatoes;
- 100 g carrots;
- 100 g of pickled mushrooms;
- one onion;
- salt, mayonnaise, soy sauce to taste;
- a bunch of greenery.
Preparation:
- We prepare the chicken fillet in the usual way.
- Cook in salted water until tender.
- Cool the boiled poultry meat and cut into small cubes.
- Place in a deep bowl and pour over soy sauce.
- Stir and set aside for a quarter of an hour to soak.
- Peel the potato tubers and cook until tender.
- Cool them and chop them into cubes. You can grate boiled potatoes or chop them using a special mesh.
- Peel the carrot root, rinse and grate on a medium grater.
- Place the pickled mushrooms in a colander and rinse thoroughly with running water.
- Cut the onion into rings.
- Just as in the previous recipe, bread the onion in flour and fry in a large amount of refined sunflower oil until an amber crust appears.
- Combine all ingredients in a salad bowl with the exception of greens and fried onions.
- Season with mayonnaise and mix.
- Place sprigs of herbs and onion rings on top.
Thanks to its original bright design, the “Firebird” salad with honey mushrooms and chicken is always a decoration for the holiday table. The recipe is simple and quick, the dish contains hearty ingredients that can be purchased at any grocery store.
The traditional salad contains the following components:
- 300-400 g of chicken meat (you can use fillet, thigh or drumstick flesh);
- 150-200 g of pickled mushrooms;
- 2-3 large potato tubers;
- 1 onion;
- 150-200 g carrots.
Mayonnaise is required for dressing.
When preparing a dietary dish, it is allowed to use low-fat sour cream or natural yogurt, and add soy sauce.
Step by step recipe:
- Wash the chicken meat, dry it, remove films and tendons, place in boiling water, add salt, cook for 30-40 minutes. Then the product should be crushed.
- Boil potatoes in their skins. Remove the peel and cut into small cubes.
- Grate the carrots on a coarse grater. If desired, the vegetable can also be boiled and cut into thin slices.
- Gently rinse the pickled mushrooms with water and cut large specimens.
- Chop the onion.
- Combine all ingredients, season with mayonnaise or other sauce, place on a plate, giving the desired shape.
To obtain the shape of a firebird, the dish can be decorated with carrot strips, herbs, olives, pomegranate or corn seeds, cheese, onion rings, prunes, fresh cucumber slices, pieces of bell pepper, etc.
Decorative elements (beak, feathers, eyes, bird tail, crown, grass) are also usually made from fresh products.
Decorating the appetizer depends entirely on the imagination of the cook.
The Firebird salad with honey mushrooms should be infused in the refrigerator for an hour, after which it should be served. To make the appetizer more juicy and tender, the ingredients must be laid out in layers, and each layer must be greased separately with mayonnaise.
“Firebird” salad with honey mushrooms and carrots in Korean
To give the salad a piquant flavor, you can use Korean carrots instead of chopped fresh vegetables. To the ingredients from the classic recipe you should add 200-250 g of Korean carrots.
To make the dish spicy, you need to crush 2-3 small cloves of garlic using a garlic press and mix them into the salad dressing. The serving of the dish remains the same.
A fabulously beautiful, tasty and satisfying meat salad that will please both home and guests! It will become a real decoration of the holiday table, since it is prepared in the shape of a firebird. Preparing the salad does not take much time and requires virtually no effort, but it guarantees you compliments from guests and family!
| Product | Quantity |
| Chicken fillet | 300 g |
| Potato | 300 g |
| Pickled honey mushrooms | 220 g |
| Carrot | 230 g |
| Olives | 4 pcs. |
| Bulb onions | 2 pcs. |
| Pomegranate | 1 PC. |
| Fresh cucumber | 1 PC. |
| Hard cheese | 60 g |
| Dill | 1 bunch |
| Soy sauce | taste |
| Mayonnaise | 6 tbsp. |
| Salt pepper | taste |
Firebird salad recipe
Rinse the chicken fillet and boil until cooked. Cut into small cubes, season with soy sauce to taste and let steep for 10 minutes. Boil the potato tubers, peel and cut into small cubes. Rinse raw carrots (2-3 pieces, depending on size) with water and grate on a coarse grater. Wash and chop the mushrooms.
Cut the onion into half rings as thin as possible, rinse with hot water and drain in a colander. Remove the seeds from the pomegranate. In a deep bowl, mix all the prepared ingredients, add salt, sprinkle with freshly ground pepper, add 2-3 tablespoons of mayonnaise and mix thoroughly. Transfer the mixture to a plate on which the salad will be served. 
By arranging the salad in this way, you will create a bright festive dish. Smooth the surface, carefully grease with mayonnaise. To decorate the salad, cut one carrot into long thin strips, finely chop or grate a cucumber, cut olives into thin rings. Bend the carrot strips into an arch and lay them out like a fan - so that you get the tail of a firebird.
Place a grated cucumber in the middle of each feather and garnish with an olive with pomegranate seeds. We form the body and head of the bird from grated cheese, and cut out a crown from raw carrots. We make a beak, paws and eyes from olives. Sprinkle finely chopped dill around the fairy meadow and leave to soak for 20 minutes.