Chicken and Lecho Layered Salad
This salad shows how three jars from the pantry become a full holiday dish in about ten minutes. The lecho, marinated mushrooms, and mayonnaise are all ready to go; you only boil the chicken, grate the eggs, and stack everything in layers. An hour of resting does the rest, letting the layers soak in and set.
One thing makes or breaks it: squeeze the lecho peppers and the mushrooms dry. Lecho, by the way, is a jarred Hungarian-style stew of sweet peppers in tomato — look for it as “lecso” or substitute drained roasted red peppers with a spoonful of passata. If you leave that liquid in, water pools at the bottom and the salad slumps. For the same reason, go easy with the mayo on each layer.
The sweet pepper gives a vegetable note, the chicken a hearty base, the eggs and mushrooms body. Swap part of the mayonnaise for sour cream to lighten it; turkey works in place of chicken, and marinated honey mushrooms in place of button. Serve chilled, ideally the next day. It keeps up to two days.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Cut the chicken into cubes.
Take the peppers out of the jar of lecho, gently squeeze them dry (don't use the tomato sauce from the jar), and finely chop them.
Grate the eggs on a coarse grater. Lightly squeeze the mushrooms dry as well.
In a medium salad bowl, layer the ingredients in this order: mushrooms, chicken, peppers, eggs. Spread each layer with mayonnaise (don't go overboard, or there will be "water" at the bottom of the bowl).
Repeat the layers once more. Spread a little more mayonnaise on top.
Let it stand for about an hour.
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