Mushroom Salad with Chicken and Prunes
The trick to this salad is the order of the layers, not any exotic ingredient. Chicken breast on the bottom gives a neutral protein base, grated cheese on top acts as a lid that holds everything in place, and between them the flavors alternate: the woodsy note of sauteed honey mushrooms against the sweet, chewy pairing of prunes and walnuts. Each layer gets only a thin smear of mayonnaise, so the whole thing stays together without turning heavy.
A note on one ingredient: canned honey mushrooms (opyata) are small forest mushrooms sold in brine across Eastern Europe. If you can’t find them, fresh cremini or button mushrooms sauteed until all their liquid cooks off work just as well.
Do this ahead
- Pour boiling water over tough prunes and let them sit 10 minutes so they soften.
- Let the assembled salad chill for 2–3 hours, ideally overnight, so the dry layers soak through.
Garnish with dill and a walnut half before serving. It keeps in the fridge up to two days.
Part of Ukrainian cuisine — 287 more recipes in the section.
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Ingredients
Instructions
Finely chop the onion and mushrooms. Lightly grease a skillet with vegetable oil and saute the mushrooms until softened.
Add the finely chopped onion, season with salt, and cook another 3 minutes.
Chop the walnuts and prunes and mix them together. Finely chop the boiled eggs and grate the cheese.
Boil the chicken fillet beforehand and cut it into small cubes.
Assemble the salad in layers, spreading each layer with mayonnaise: chicken fillet, walnuts with prunes, eggs, mushrooms, grated cheese.
Repeat the layers.
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