Salad "Chicken Ryaba". Recipe. We need it for refueling. Chicken Ryaba salad with cauliflower

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Published: 04/16/2020

Reading time: 21 minutes

1 “Ryaba chicken” with green peas
2 “Ryaba chicken” with chanterelles and boletus
3 “Ryaba chicken” with carrots and melted cheese
4 "tender chicken"
5 Classic recipe for “chicken ryaba” salad
6 Bon appetit!
7 Recipe 1: Ryaba chicken salad (step-by-step photos)
8 Recipe 5: layered salad with mushrooms, chicken ryaba
9 Ryaba chicken salad recipe with ham
10 “Ryaba chicken” salad recipe with omelette
11 “Ryaba chicken” salad with pineapple and walnuts
12 “Ryaba chicken” salad with green peas
13 “Ryaba chicken” salad with corn
14 Chicken Ryaba salad with chicken and mushrooms
15 Ryaba chicken salad with tomatoes
16 “Ryaba chicken” salad with prunes
17 Ryaba chicken salad with apples, pineapples and cauliflower
18 Ryaba salad with pineapples
19 Fried champignon and chicken salad
20 Ryaba chicken salad - video

“Ryaba chicken” with green peas

A simple salad can be prepared every day. It will appeal not only to adults, but also to children. For the latest gourmets, it is recommended to replace mayonnaise with sour cream. This will make the dish more healthy and lighter.

Ingredients:

Boiled chicken breast.
A can of canned peas.
One onion.
0.25 kg. champignons.
Two pickled cucumbers.
Mayonnaise.

Preparation:

Chop fresh champignons and fry with onions. Chop chicken meat and cucumbers into cubes.

In a salad bowl, mix mushrooms with the remaining ingredients. Season the dish with mayonnaise and decorate.

Some components of this dish are stewed in a frying pan before being added to the salad bowl. Thanks to this approach, the salad becomes more aromatic and appetizing.

Ingredients:

0.4 kg. boiled fillet.
0.4 kg. pickled mushrooms.
0.2 kg. tomato.
4 boiled eggs.
0.15 kg. cheese.
0.15 kg. wheat crackers.
6 lettuce leaves.
80 gr. mayonnaise.
80 ml. soy sauce.
40 gr. mustard.
20 ml. lemon juice.

Preparation:

Cut the boiled chicken flesh into pieces and throw into a hot frying pan. Pour soy sauce mixed with mustard over the fillet and simmer until the liquid evaporates.

Wash the lettuce leaves and place on a plate. Make a light layer of mayonnaise and lemon juice on top.

On top of the salad we place chicken meat from the frying pan and pickled honey mushrooms. Divide the tomatoes and eggs into parts and distribute them over the surface of the meat, pouring mayonnaise on them. Sprinkle the dish with grated cheese, crackers and herbs.

Salad recipe with quince

The Ryaba Chicken salad will have a very interesting taste if you use quince instead of pineapple when preparing it. It goes well with both chicken meat and the rest of the ingredients of Ryaba Chicken. The layering recipe is perfect for using this fruit. The fruit itself, when raw, is very hard and sour. Therefore, it is better not to cut it into pieces, but to grate it on a coarse grater. It is worth noting that there is almost no juice in quince, which is very convenient when preparing puff pastries; they will retain the shape given by the cook longer.

“Ryaba chicken” with chanterelles and boletus

The harmonious duet of chanterelles and boletus gives the salad a mild mushroom flavor. The dish turns out to be a wonderful and satisfying appetizer for the holiday table!

Ingredients:

0.4 kg. boiled chicken meat.
Three boiled eggs.
0.15 kg. oily.
0.15 kg. chanterelles.
Three boiled potatoes.
Two onions.
Carrot.
40 ml. vegetable oil.
200 gr. mayonnaise.

Preparation:

In one frying pan, fry onions and carrots, in another frying pan – onions along with chopped mushrooms. Three potatoes. Cut the meat into cubes. Separate the eggs from the yolks and rub each part with a grater.

In a cooking ring, we form the salad in layers in the following order: potatoes mixed with mayonnaise, chicken fillet cubes, fried onions and carrots, mushrooms, grated egg whites with mayonnaise. Cover the top of the salad with grated yolks. After a few hours, remove the cooking ring and decorate the salad to taste.

The salad is practically no different from the traditional preparation of everyone’s favorite “Ryaba”. Let's watch, cook, try!

Ingredients:

0.4 kg. boiled chicken.
0.1 kg. champignons.
0.12 kg. carrots.
0.1 kg. olives
0.1 kg. onions.
Three boiled eggs.
0.1 kg. cheese.
120 gr. mayonnaise.
80 ml. sunflower oil.
Salt, spices.

Preparation:

Fry chopped onions and carrots in vegetable oil. Separately sauté the chopped mushrooms. Finely chop the chicken meat with cheese, and cut the eggs into cubes.

We combine all the products in a salad bowl and add olives. Salt the dish and season with mayonnaise. Mix.

“Ryaba chicken” with carrots and melted cheese

A fairly simple and at the same time not quite an ordinary salad is obtained if you add ordinary carrots and a little cheese, not hard, but melted, to the basic products. For this version of Roasted Chicken you will need:

boiled breast – 300-350 g;
boiled eggs – 3 pcs.;
fresh mushrooms – 300 g;
boiled carrots - 1 root vegetable;
onion – 1 head;
processed cheese – 100 g;
garlic cloves – 3 pcs.;
mayonnaise, salt, herbs - to taste.

Chop the mushrooms into small pieces and fry with finely chopped onion. You can fry in either vegetable or butter - whichever tastes better. The frying process can be considered almost complete when all the moisture has evaporated from the pan.

It is at this moment that you need to add chopped garlic with a knife, a little salt and the desired spices to the onion-mushroom mixture. Mix the contents of the pan and keep on fire for about a minute. Then the mixture can be placed in a separate bowl and allowed to cool.

Cut the cooled chicken into small pieces. Grind eggs, processed cheese and carrots with a shredder. By the way, the cheese product is much easier to grate if you first keep it in the freezer compartment of the refrigerator for a quarter of an hour.

Combine all products in a salad bowl, season with mayonnaise and decorate as desired. The snack is ready!

Preparing the salad

So, the recipe for “Chicken Ryaba” (one of the variations) is as follows:

chicken fillet - 500 g;
chicken eggs - 5 pcs.;
onion - 1 pc.;
cheese - 200 g;
fresh cucumber - 3 pcs.;
champignon mushrooms - 400 g;
mayonnaise;
salt pepper;
tomato or pepper, herbs - for decoration.

First comes the preparatory work: the chicken fillet must be boiled in salted water. You can also add spices here, this will give the meat a special flavor. Chicken fillet goes especially well with allspice and turmeric. Also boil the eggs hard and let them cool. Finely chop the onion into half rings and marinate for 20 minutes in a mixture of water and vinegar (1:1).

Mushrooms can be taken from fresh champignons, then they need to be fried in oil, adding salt, pepper or a special mixture of spices for mushrooms. Or you can take pickled mushrooms - in this case they are simply cut into small pieces.

Now it’s time to prepare the remaining ingredients: the cucumber is cut into cubes, the cheese is grated on a coarse grater.

Advice! Hard cheese such as Dutch or Russian and processed cheese are equally suitable for this salad. But before rubbing it is better to keep the melted one in the freezer for half an hour - it will harden and it will become easier to work with.

"tender chicken"

This festive salad will appeal to all participants in the celebration. It can be served either as a hotel snack dish or with a side dish of potatoes or rice.

Ingredients:

0.35 kg. chicken breast.
Seven boiled eggs.
0.4 kg. mushrooms
0.2 kg. cheese.
Mayonnaise.
Quail eggs, greens for decoration.

Preparation:

Grind the boiled or smoked chicken breast into cubes. Grate eggs and cheese.

Place the chicken fillet on a plate as the first layer and coat with mayonnaise. Next we make a flooring of grated eggs. The third layer is marinated chopped mushrooms (any). The fourth component is to place grated cheese on top of the mushrooms and grease with mayonnaise. Decorate the dish with chopped yolks and halves of quail eggs!

The salad recipe is simple. Thanks to the ease of cooking technology, you can make the dish in 5 minutes.

Ingredients:

0.1 kg. fresh cucumbers.
0.2 kg. boiled chicken fillet.
0.15 kg. fresh champignons.
One onion.
0.1 kg. apples
60 gr. sour cream.
40 gr. mayonnaise.
20 ml. sunflower oil.
Herbs, salt, spices.

Preparation:

Cut the mushrooms into cubes and fry along with the onion. Chop cucumbers and apples, peeled, into strips. The same should be done with boiled chicken.

We invite you to familiarize yourself with Warm salad with meat and vegetables

Mix all the products and place them in glasses. Pour each portion with sour cream, salt and spices whipped together with mayonnaise.

Classic chicken salad recipe

The generally accepted version uses the favorite combination of chicken fillet and fried champignons, making the dish not only very tasty, but also very satisfying. The salad will look solemn and elegant if it is laid out in layers and decorated with herbs, slices of fresh cucumbers and halves of quail eggs.

Cooking time: 30 minutes Number of servings: 6

Ingredients:

boiled chicken breast, fillet (300-400 g);
champignons (350 g);
boiled chicken egg (6 pcs.);
boiled quail egg (4 pcs.);
fresh cucumber (2 pcs.);
onion (1 pc.);
dill (1 bunch);
parsley (for decoration, 1 sprig);
vegetable oil (for frying, 30-50 ml);
mayonnaise (200 ml);
salt, pepper (to taste).

If you want to make the salad lighter, use a mixture of mayonnaise and sour cream in a 1:1 ratio for dressing. With this sauce the dish will also be very tasty.

Preparation:

Wash and dry the mushrooms. Peel and chop if desired. Place in a frying pan with vegetable oil. Fry until done (about 15 minutes).
Wash, peel and finely chop the onion. Fry in vegetable oil for 5 minutes.
Mix onions and mushrooms. Cool.
Cut the fillet into cubes.
Peel the chicken eggs and grate them on a fine grater. Mix with mayonnaise.
Peel the quail eggs and cut them into halves.
Wash the cucumbers and cut into semicircular slices. Set aside some for decoration.
Wash the dill and dry with a napkin. Grind.
Wash the parsley and dry with a napkin. Divide into separate leaves.
Place the salad on a dish in layers. The first layer is fillet. The second layer is half the eggs mixed with mayonnaise. The third is cucumbers. The fourth layer is dill.
If desired, add salt and ground black pepper. Fifth - mushrooms. The sixth layer is the remaining mixture of eggs and mayonnaise.
Garnish the salad with cucumbers, quail eggs and parsley.

Before serving, it is advisable to leave the salad in the refrigerator for a couple of hours to soak it.

We also recommend watching the video with the recipe:

Recipe 3: classic Ryaba Chicken salad

We offer a classic recipe with step-by-step photos of a simple and satisfying salad, which is laid out like a rowan chicken. The design of the snack can be absolutely anything. Roast Chicken Salad will decorate your holiday table.

Preparing the dish takes about half an hour, not including cooking the chicken fillet. To make the dish juicy, be sure to soak each layer with mayonnaise.

chicken fillet – 300 gr.,
fresh cucumber – 1 pc.,
chicken egg – 3 pcs.,
hard cheese – 150 gr.,
fresh champignons – 4 pcs.,
onions – 1 pc.,
low fat mayonnaise – 120 gr.,
dill – 1 bunch.,
table salt.

First of all, you need to peel the onion and cut into cubes. Heat the frying pan until the vegetable oil boils, add the onion and fry over medium heat until golden brown.

Rinse the champignons under running warm water and cut into slices. Add to the onions and continue to fry until brown.

Tip: Don't forget to add some salt and seasoning.

Tip: Instead of fried mushrooms, you can use canned champignons, strained from the brine.

Place the shredded chicken meat in the first layer.

Tip: Chicken fillet should be boiled in salted water for 30 minutes. Then cool in the broth.

Wash the cucumber, peel it, cut it into thin strips and place it as a layer, add a little salt.

Tip: You will get an unusual taste if the fresh cucumber is salted.

After this you need to cut the egg yolks.

Then grate the cheese using a large-tooth grater.

Tip: Replace the cheese with feta cheese - you get an amazing taste.

Place fried mushrooms and onions evenly on the last layer.

Coat the top with a mayonnaise mesh and lay out white egg shavings. The salad should look like a chicken. We will make the tail from a sprig of fresh dill, the scallop and beak from fresh or boiled carrots.

Tip: Grate peeled chicken eggs using a grater with large cutters.

Tip: Hard-boil eggs: in salted boiling water for 10 minutes. Once ready, place the pan under cold water for a few minutes. This will help you quickly clean the shell without damaging the egg.

Salad “Chicken Ryaba” with chicken. ready to eat. Do not stir the ingredients before serving.

This is the simplest, but at the same time very tasty version of the Ryaba Chicken salad. You need to prepare the following ingredients for it:

chicken breast – 350 g;
chicken eggs – 5 pcs.;
onion – 1 head;
cheese – 250 g;
shelled walnuts – 100-150 g;
mayonnaise - approximately 150 g.

Separate the already cooked and cooled chicken breast into fibers (this will make the salad more tender than if the meat is chopped). Finely chop the onion with a knife and scald with boiling water, then place on a paper towel to absorb excess moisture. Grate boiled eggs and cheese. Lightly fry the nuts in a dry frying pan and then crush them into crumbs in a blender.

Lay out the products in layers in the following order:

chicken
onion
eggs
cheese
nuts.

After laying out, grease each product, except nuts, with a thin layer of mayonnaise. Decorate the salad and let it stand for at least an hour in a cool place. If desired, the walnuts in this appetizer can be replaced with pine nuts or without nuts. It will still turn out to be a very tasty and fairly light salad.

Bon appetit!

The simplest, also known as basic, Roasted Chicken does not contain many ingredients. Chicken, eggs, mushrooms - that's all. Sometimes fresh cucumber is also added to the above products for volume. In general, nothing complicated. In the modern culinary world, Ryaba chicken has become much more intricate and, as a result, tastier.

Nowadays, most recipes describing a salad with a fabulous name involve laying it out in layers. However, with a high degree of probability it can be assumed that initially all the products that made up the appetizer were simply mixed in a salad bowl and seasoned with sauce. It is this method of “assembly” that should be considered classic.

So below we will talk about just these varieties of Roasted Chicken.

Chicken Ryaba Salad: 7 Great Recipes

This salad is traditionally prepared from chicken fillet. The use of simple ingredients makes the dish very affordable, while it turns out very tasty and elegant, since the salad is usually laid out in layers. We offer a step-by-step classic recipe for the Ryaba Chicken salad, as well as its interesting interpretations.

Cooking time: 30 minutes Number of servings: 6

Ingredients:

boiled chicken breast, fillet (300-400 g);
champignons (350 g);
boiled chicken egg (6 pcs.);
boiled quail egg (4 pcs.);
fresh cucumber (2 pcs.);
onion (1 pc.);
dill (1 bunch);
parsley (for decoration, 1 sprig);
vegetable oil (for frying, 30-50 ml);
mayonnaise (200 ml);
salt, pepper (to taste).

If you want to make the salad lighter, use a mixture of mayonnaise and sour cream in a 1:1 ratio for dressing. With this sauce the dish will also be very tasty.

Preparation:

Wash and dry the mushrooms. Peel and chop if desired. Place in a frying pan with vegetable oil. Fry until done (about 15 minutes).
Wash, peel and finely chop the onion. Fry in vegetable oil for 5 minutes.
Mix onions and mushrooms. Cool.
Cut the fillet into cubes.
Peel the chicken eggs and grate them on a fine grater. Mix with mayonnaise.
Peel the quail eggs and cut them into halves.
Wash the cucumbers and cut into semicircular slices. Set aside some for decoration.
Wash the dill and dry with a napkin. Grind.
Wash the parsley and dry with a napkin. Divide into separate leaves.
Place the salad on a dish in layers. The first layer is fillet. The second layer is half the eggs mixed with mayonnaise. The third is cucumbers. The fourth layer is dill.
If desired, add salt and ground black pepper. Fifth - mushrooms. The sixth layer is the remaining mixture of eggs and mayonnaise.
Garnish the salad with cucumbers, quail eggs and parsley.

Before serving, it is advisable to leave the salad in the refrigerator for a couple of hours to soak it.

This dish has a rich, vibrant taste thanks to the addition of pickled cucumbers and cheese. A layered salad will decorate the festive table and will definitely whet the appetite of your guests.

Cooking time: 1 hour Number of servings: 7-8

Ingredients:

chicken breast, fillet (300-400 g);
champignons (400 g);
hard cheese (150 g);
chicken egg (4-5 pcs.);
pickled cucumber (3 pcs.);
canned green peas (200-300 g);
onions (2 pcs.);
parsley (for decoration, 1 sprig);
vegetable oil (for frying, 30-50 ml);
mayonnaise (200 ml);
salt, pepper (to taste).

Preparation:

Peel, wash and finely chop the onion. Fry in vegetable oil for 5 minutes.
Wash and dry the mushrooms. Clean if desired. Cut into slices. Place in a frying pan with onions. Fry until done (about 10-15 minutes). Set aside a few for decoration.
Wash the meat, boil in salted water until cooked (about 30 minutes). Cool.
Hard boil the eggs (about 10-12 minutes). Fill with cold water.
Cut the fillet and eggs into cubes.
Cut the cucumbers into cubes and squeeze out excess liquid.
Grate the cheese on a coarse grater.
Drain marinade from peas.
Wash the parsley and dry with a napkin.
Place the salad on a dish in layers, greasing them with mayonnaise. The first layer is mushrooms and onions. The second is cucumbers. The fourth is chicken.
Add pepper if desired. The sixth layer is peas. The seventh layer is eggs. Eighth - cheese.
Garnish the salad with mushrooms and parsley.

The dish is ready. Bon appetit!

This is a simple but very tasty salad, which also looks very beautiful. The combination of chicken and pineapple will diversify the usual menu and will delight all gourmets at your table.

Cooking time: 30 minutes Number of servings: 6-7

Ingredients:

boiled/smoked chicken breast, fillet (400-500 g);
boiled chicken egg (4-5 pcs.);
hard cheese (200 g);
canned pineapple (200-300 g);
peeled walnut (100 g);
mayonnaise (200 ml).

Since the recipe uses mayonnaise, adding salt, pepper and other spices to the salad is optional, but optional.

Preparation:

Cut the chicken fillet into cubes.
Peel the eggs, separate the whites from the yolks. Grate separately.
Grate the cheese on a coarse grater.
Drain the syrup from the pineapples. If the pineapple pieces are large, you can chop them.
Grind the nuts using a blender or mortar.
Place the salad on a plate in layers. The first layer is meat.
Grease with mayonnaise. The second layer is pineapples. Make a mayonnaise mesh. The third layer is proteins. The fourth layer is cheese. Grease with mayonnaise. Fifth - yolks. The sixth layer is nuts.
To ensure that the salad is well soaked, it is advisable to put it in the refrigerator for 2-3 hours before serving.

The dish is ready!

This salad will delight you with rich taste and energize you for a long time. Fresh cucumber gives the dish a juicy summer flavor, and prunes add a pleasant sweet-savory note.

Cooking time: 1 hour Number of servings: 4-5

We suggest you read How to store peeled walnuts at home: tips, reviews

Ingredients:

chicken breast, fillet (200 g);
pickled mushrooms (200 g);
chicken egg (2 pcs.);
fresh cucumber (1 pc.);
potatoes (2 pcs.);
prunes (100 g);
hard cheese (100 g);
dill (for decoration, 2-3 sprigs);
mayonnaise (150-200 g).

Before preparing the salad, it is advisable to pour boiling water over the prunes for 10 minutes so that they steam and become softer.

Preparation:

Wash the fillet and boil in salted water until tender (about 20 minutes). Cool.
Wash the eggs and boil them hard.
Wash the potatoes and boil for 25-30 minutes. Cool.
Cut the fillet into cubes.
Finely chop the eggs.
Peel the potatoes and cut into cubes.
Squeeze the steamed prunes from excess water and chop.
Drain the marinade from the mushrooms. Cut into small pieces.
Cut the cucumbers into strips.
Grate the cheese.
Wash the dill and dry with a napkin. Disassemble into small branches.
Place the salad on a dish in layers, covering each of them with a mayonnaise mesh. The first layer is prunes. The second layer is chicken fillet. The third is potatoes. The fourth layer is mushrooms. The fifth is eggs.
The sixth one is cheese.
Place cucumber strips on top and garnish the finished salad with dill sprigs.

The dish can be served.

To prepare this salad, fried chicken fillet is used, which gives the dish an even more appetizing shade. Processed cheese can be added either regular or smoked.

Ingredients:

chicken breast, fillet (300-400 g);
boiled chicken egg (4 pcs.);
boiled potatoes (3-4 pcs.);
Chinese cabbage (200 g);
processed cheese (200 g);
carrots (for decoration, 1 pc.);
parsley (for decoration, 2-3 sprigs);
vegetable oil (for frying, 3-4 tbsp.);
mayonnaise (300 g);
salt, pepper, other spices (to taste).

Preparation:

Wash and cut the fillet. Salt, pepper, and add other spices if desired. Fry in vegetable oil until tender (about 15 minutes).
Peel the eggs, separate the yolks from the whites. Grate separately.
Peel and grate the potatoes.
Wash the cabbage and dry with a napkin. Remove the white part of the leaves. Chop the green part into strips.
Grate the processed cheese.
Wash the carrots, peel them, cut into slices in the shape of rose petals.
Wash the parsley and dry with a napkin. Divide into separate leaves.
Place the salad on a dish in layers, greasing them with mayonnaise. The first layer is potatoes. The second layer is yolks. The third is fillet. The fourth layer is cabbage.
Fifth - processed cheese.
Place a layer of whites on top.
Decorate the salad with parsley leaves and roses from carrot slices (see photo for the recipe).

Bon appetit!

Ekaterina Khrushcheva

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The variety of salads called Ryaba Chicken is amazing. In fact, this can be called almost any salad in which the main ingredients are chicken and chicken eggs.

Now it’s difficult to say which came first: the name of the snack or the way it was presented in the form of a chicken. However, the classic version of the “Rock Chicken” salad can be decorated without a thematic image of a hen.

There is an option to prepare this appetizer with boiled and smoked chicken breast. We honestly tried both options, the smoked one was tastier, but the boiled one was healthier.

1. Cut the smoked chicken breast into thin strips or small cubes. Place on the bottom of the salad bowl - this is the first layer of the classic Roasted Chicken salad.

2. Mix boiled eggs, chopped on a coarse grater, with mayonnaise and ground black pepper in a separate cup.

3. Divide the resulting mixture into 3 parts. Place one part of the egg-mayonnaise mixture on top of the chicken. Spread evenly over the surface.

4. Cut the cucumbers into thin strips, mix with finely chopped dill.

5. Lay out the cucumber layer.

6. And again coat with mayonnaise and eggs, using the second 1/3 of the mixture.

7. Cut the champignons into slices and fry with onion half rings. Place the next layer in a salad bowl.

8. Next, cover the mushrooms with the remaining egg-mayonnaise mixture. You can add another spoon of mayonnaise on top. All that remains is to decorate the salad.

Bon appetit!

So below we will talk about just these varieties of Roasted Chicken.

As mentioned above, the usual cold appetizer with Ryaba Chicken salad is made from two main ingredients: chicken meat and eggs. However, our hostesses have quite a rich imagination. As a result, a simple dish turned into a real fabulous chicken.

Moreover, such design does not require special artistic abilities. To turn the salad into Roasted Chicken, its surface should be sprinkled with crushed walnuts, finely chopped mushrooms or grated boiled carrots.

Recipe 1: Ryaba chicken salad (step-by-step photos)

Chicken breast - 1 pc.
Chicken eggs - 3 pcs.
Carrots - 1 pc.
Processed cheese - 1 pc.
Onion - 1 pc.
Mushrooms – 300 g
Green onions - ½ bunch
Garlic - 3 teeth.
Vegetable oil – 40 ml
Mayonnaise - 200 ml
Salt - to taste
Greens - to taste

Prepare food (if the chicken is whole, separate the breast from the chicken).

Boil the eggs hard. Cool, clean.

Boil carrots until tender in boiling salted water.

Place the chicken breast in boiling water and cook over low heat until cooked.

Cool the chicken and cut into pieces.

Grate the carrots.

Fry mushrooms in vegetable oil with onions until the liquid evaporates.

Add garlic, salt, spices to the mushrooms and fry for another minute.

Grate the eggs on a coarse grater.

Add chopped green onions.

Grate the processed cheese on a coarse grater.

Add mayonnaise and salt to taste. Mix everything thoroughly. Decorate with greens.

Bon appetit!

Recipe 4: Chicken Ryaba - homemade salad

Soviet style salad. A very successful combination of cheese, walnuts and grilled chicken. Rich and very satisfying. Ideal for a strong feast. By the way, this recipe is not without a cunning twist. The layer of unleavened champignons here was perfectly replaced by the “dust” of dried ground mushrooms. It turned out very aromatic, piquant and noble.

Chicken legs 2 pcs
Chicken egg 4 pcs
Onions 2 pcs
Cheddar cheese 80 grams
Walnuts 80 grams
Mayonnaise to taste
Ground black pepper to taste
Mix of peppers to taste
Dried mushrooms 30 grams
Vegetable oil for frying
Basil for decoration

Wash the chicken legs, dry them, rub them with a mixture of peppers suitable for chicken - place them in a heat-resistant pan and bake under the “grill” function until cooked.

Remove the skin from the finished legs, disassemble the flesh with a fork, and remove the bones and veins.

Place dried porcini mushrooms in a coffee grinder and grind into fine flour.

Chop the onion into thin feathers, simmer until tender in hot vegetable oil - at the end of sautéing, add salt and season with mushroom powder, stir and cool.

Roast the walnuts in a hot oven until lightly browned, cool and chop with a knife.

Boil the eggs, grate the yolks and whites separately on a medium grater.

Grate the Cheddar cheese on a medium grater. You can use any hard or semi-hard cheese that is acceptable in your diet: Edam, Gouda, Tilsitter or Dutch. If desired, you can make serving decor from cheese.

The principle of serving a salad is simple - everything is placed in a salad bowl or on a flat dish in a slide and layers. Portion serving is also acceptable, when the salad can be formed in a serving ring. The layers are laid out in the following order: grated protein, chicken, “mushroom” onion, cheese and nuts. Each layer is smeared with mayonnaise. Before serving, it is better to keep the “Ryaba Chicken” salad in the refrigerator for an hour and a half so that the layers can “make friends” with each other.

The top layer of Chicken Ryaba salad is grated yolk. The salad can be decorated with cheese decoration and fresh basil when serving.

Recipe 5: layered salad with mushrooms, chicken ryaba

Layered salad Chicken Ryaba has a rich taste. Both adults and children will enjoy it equally. It’s easy to prepare. You can prepare it in advance, on the eve of the holiday; overnight it will soak in better, become more homogeneous and, of course, tasty.

Chicken meat (smoked) - 400 g;
Cucumber (fresh) - 300 g;
Mushrooms (fresh (champignons or oyster mushrooms)) - 300 g;
Onions (medium) - 5-6 pcs;
Eggs (boiled) - 7 pcs;
Mayonnaise - 300 g;

I cut the smoked chicken meat into small pieces.

I put the chicken meat in a springform pan as the first layer and make an egg dressing. I grate the eggs on a fine grater and add mayonnaise.

Next, I add ground black pepper and fresh chopped dill to the egg dressing.

I coat the chicken meat with egg dressing.

I cut onions and champignons.

Sauté onions and mushrooms over medium heat.

While the mushrooms are cooking, I cut the cucumber into small cubes.

You can add salt and pepper to the sauté if desired.

I spread the cucumbers in a second layer and coat them with egg dressing.

I spread the mushrooms and onions in a third layer and also coat them with egg dressing.

This is how the third onion-mushroom layer looks delicious.

...and egg dressing with mushrooms.

I apply a mayonnaise mesh and decorate. This is what my Ryaba Hen looks like from above. (in a springform form, the salad stood in the refrigerator for two hours)

I took off my uniform. Side view.

Chicken Ryaba salad is ready, bon appetit!

Layered salad “Ryaba chicken” with potatoes

Chicken Ryaba salad acquired such an unusual name for two reasons:

the presence of chicken meat as the main ingredient;
thanks to the original design of the finished snack.

Housewives usually prepare this dish in the form of a chicken. This is not difficult to do: just sprinkle the top of the salad with finely grated egg whites or cheese, cut out a beak and scallop from a red bell pepper or tomato slices, make eyes from halves of olives, a tail from dill sprigs, and wings from a boiled egg cut lengthwise.

Typically, boiled chicken breast is used for Ryaba Chicken salad. However, in some versions, this component is replaced with other parts of the chicken body boiled in salted water, and sometimes even with smoked chicken legs. All these varieties will be discussed below.

We invite you to familiarize yourself with the delicious lush charlotte

A very satisfying version of the Ryaba Chicken salad is obtained by adding a few boiled potatoes to the main ingredients. For such a snack you need to have the following products at home:

chicken breast – 450 g;
chicken eggs – 3 pcs.;
onion – 1 head;
cheese – 150 g;
potatoes - 4 root vegetables;
carrots - 1 root vegetable;
mayonnaise - approximately 150-200 g.

Boil carrots and potatoes in their skins, cool, and peel. Grate the vegetables on a shredder. Separate the boiled chicken fillet into individual fibers or cut into very thin strips. Chop the onion and pour boiling water over it. This operation will remove bitterness and harsh taste. The smaller the onion you cut, the better. Grate the boiled eggs and cheese on a fine grater.

The sequence of layers during assembly should be as follows:

potato
carrot
onion
chicken
eggs
cheese

Each layer must be coated with mayonnaise. The finished salad should sit for a couple of hours. The salad can be presented on one dish in the form of a chicken, or it can be collected in portions in salad glasses. In the latter case, it is not necessary to arrange a snack.

Layered salad Chicken Ryaba has a rich taste. Both adults and children will enjoy it equally. It’s easy to prepare. You can prepare it in advance, on the eve of the holiday; overnight it will soak in better, become more homogeneous and, of course, tasty.

Chicken meat (smoked) - 400 g;
Cucumber (fresh) - 300 g;
Mushrooms (fresh (champignons or oyster mushrooms)) - 300 g;
Onions (medium) - 5-6 pcs;
Eggs (boiled) - 7 pcs;
Mayonnaise - 300 g;

I cut the smoked chicken meat into small pieces.

I put the chicken meat in a springform pan as the first layer and make an egg dressing. I grate the eggs on a fine grater and add mayonnaise.

Next, I add ground black pepper and fresh chopped dill to the egg dressing.

I coat the chicken meat with egg dressing.

I cut onions and champignons.

Sauté onions and mushrooms over medium heat.

While the mushrooms are cooking, I cut the cucumber into small cubes.

You can add salt and pepper to the sauté if desired.

I spread the cucumbers in a second layer and coat them with egg dressing.

I spread the mushrooms and onions in a third layer and also coat them with egg dressing.

This is how the third onion-mushroom layer looks delicious.

...and egg dressing with mushrooms.

I apply a mayonnaise mesh and decorate. This is what my Ryaba Hen looks like from above. (in a springform form, the salad stood in the refrigerator for two hours)

I took off my uniform. Side view.

Chicken Ryaba salad is ready, bon appetit!

Ryaba chicken salad recipe with ham

You can get a real meat snack with the same name Ryaba chicken if you add ham in addition to chicken meat. For this version of the classic snack you will have to prepare:

boiled breast – 450-500 g;
ham – 250 g;
boiled eggs – 3 pcs.;
olives – 12-15 pcs.;
wheat crackers – 100 g;
cheese – 150 g;
mayonnaise sauce and sour cream - 4 tablespoons each;
dill greens - to taste.

Cut all products, except olives and crackers, into small cubes and combine in one salad bowl. Season the appetizer with a mixture of mayonnaise, sour cream and finely chopped dill. Before serving the salad, sprinkle wheat croutons on top.

Layered salad “Chicken Ryaba” with ham and cheese

To prepare four servings of this salad we will need:

chicken fillet - 300 gr.
boiled eggs - 3 pcs.
fresh cucumber - 1 pc.
pitted prunes - 100 gr.
can of canned corn - 0.5 pcs.
hard cheese - 50 gr.
ham - 200 gr.
olives - 5-6 pcs.
greens - (for decoration)
sour cream - 2 tbsp. l.
light mayonnaise - 2 tbsp. l.

Preparation:

Boil the chicken fillet in salted water until tender, about 25 minutes.
Cut the ham into strips. The thinner, the tastier!
Grate the cheese on a fine grater. We wash the prunes in running water, dry them with a towel or paper napkin and also cut them into strips.
Boil the eggs hard, peel, reserve one for decoration, and finely chop the rest.
Cut fresh cucumber into strips. Do not peel the skin of the cucumber, as without it the salad will not look as bright.
Mix sour cream with mayonnaise - we get a delicate salad dressing

In a salad bowl, preferably transparent, so that all the layers are visible, lay out all the ingredients in layers. The first layer is chicken, then prunes, corn, ham, eggs, cheese, cucumber. Lubricate each layer in the center (so that the dressing does not get on the edges of the salad bowl) with a little dressing.

We also pour the dressing over the cucumbers, decorate with olives, an egg cut into quarters and herbs.

We wish you bon appetit!

Ryaba chicken salad recipe with omelette

A very unusual variation of the classic cold appetizer Ryaba chicken can be made using an omelet instead of boiled eggs. For this snack you need to buy:

boiled breast – 450-500 g;
canned mushrooms – 250-300 g;
chicken eggs – 4 pcs.;
green onions - a bunch;
milk – 50-75 ml;
sour cream, turmeric (you can use paprika) and salt - to taste.

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Beat the eggs well with milk, a pinch of salt and turmeric, pour into a frying pan without oil (it is better to cook in a frying pan with a special coating), cover with a lid.

When the omelette is ready, place it on a cutting board, cool slightly and cut into strips. Tear the meat into fibers, finely chop the onion, and cut the mushrooms into thin slices.

Combine all products in a salad bowl and season with sour cream. If desired, you can add salt and pepper to the salad before serving.

Cooking option with prunes

A very interesting game of flavors is obtained if you include prunes in a classic salad. In addition to this, pickled cucumbers are added. Recipe for Chicken Ryaba salad with prunes:

cooled boiled breast fillet - 300−450 g;
hard cheese - 250 g;
carrots - 2 pcs.;
mushrooms - 400−500 g;
chicken eggs - 5 pcs.;
onions - 2 pcs.;
pickles - 4 pcs.;
prunes - 250 g;
spices.

As in the classic recipe, before forming the snack, all components must be cooled and crushed. New ingredients - cucumbers and prunes - are prepared as follows: after grinding, you need to remove as much water as possible from the pickles, for example, by placing them in a colander. Drying with paper or other towels is not recommended, as lint will remain on the product. If you don't get rid of excess liquid, it can leak out of the salad, ruining its appearance. Plus, the more moisture in the snack, the shorter its shelf life.

Prunes must be pitted. It must be poured with boiling water for 3 minutes, then drained, dried and cut into small pieces with a sharp knife. The work is painstaking and requires perseverance, but it is worth it.

It is not recommended to leave the fruits whole, since when you try to cut the salad, the berries will destroy the round shape of the dish. And prunes minced in a meat grinder will look ugly. Instead of prunes, you can experiment with other exotic fruits, such as pineapple.

Ryaba chicken salad with pineapple and walnuts

This is a simple but very tasty salad, which also looks very beautiful. The combination of chicken and pineapple will diversify the usual menu and will delight all gourmets at your table.

Cooking time: 30 minutes Number of servings: 6-7

Ingredients:

boiled/smoked chicken breast, fillet (400-500 g);
boiled chicken egg (4-5 pcs.);
hard cheese (200 g);
canned pineapple (200-300 g);
peeled walnut (100 g);
mayonnaise (200 ml).

Since the recipe uses mayonnaise, adding salt, pepper and other spices to the salad is optional, but optional.

Preparation:

Cut the chicken fillet into cubes.
Peel the eggs, separate the whites from the yolks. Grate separately.
Grate the cheese on a coarse grater.
Drain the syrup from the pineapples. If the pineapple pieces are large, you can chop them.
Grind the nuts using a blender or mortar.
Place the salad on a plate in layers. The first layer is meat.
Grease with mayonnaise. The second layer is pineapples. Make a mayonnaise mesh. The third layer is proteins. The fourth layer is cheese. Grease with mayonnaise. Fifth - yolks. The sixth layer is nuts.
To ensure that the salad is well soaked, it is advisable to put it in the refrigerator for 2-3 hours before serving.

The dish is ready!

Salad “Chicken Ryaba”

Published: 12/16/2016 Posted by: Drug [Offline] Calories: Not specified Cooking time: Not specified

The topic of today's photo recipe is Ryaba Chicken Salad with Pineapple. If you have a small event coming up that you want to celebrate with friends, then, of course, the first thought that comes to mind is: “What to cook to deliciously feed your guests?” I usually ask this question in advance so that I have time not only to create a menu, but also, if necessary, to try to cook this or that dish if I have any questions about the recipe. Unfortunately, I already have a sad experience when I prepared an appetizer for the first time, served a “pig in a poke” on the table and I was very embarrassed in front of the guests for the taste, which did not meet my expectations at all. And to prevent this from happening again, all new dishes that I read about undergo mandatory testing with a subsequent summary: whether to cook it in the form indicated in the recipe, whether to add new ingredients, whether to cook it at all. Quite recently, this appetizer also passed such a test, and it should be noted that I am not going to change anything in the recipe, but will be happy to prepare such an original and impressive salad for the festive table on the occasion of the arrival of friends. The salad, by the way, is very nutritious, because it contains boiled chicken, hard cheese, boiled eggs, juicy sweet pineapple and walnut kernels for sprinkling. As for cheese, you can take any type that you like best, just not spicy. But I would recommend taking pineapple in canned form. If you have already bought a ripe pineapple fruit in the supermarket, leave it for dessert; believe me, a juicier and sweeter slice of canned fruit goes much better with boiled meat. We assemble the appetizer in the form of a layered salad using a metal ring and coat all layers with mayonnaise sauce. So that the “chicken” doesn’t get bored, I suggest preparing another Cockerel with a Fur Coat salad - this is a proven and well-known salad in a new design.

Ingredients: - chicken egg, table - 2 - 3 pcs., - pineapple (canned in juice) - 200 g, - chicken meat (fillet) - 300 g, - hard cheese - 100-150 g, - mayonnaise - 200 ml , - walnut kernel - 30 g.

Step-by-step recipe with photos:
Preparation:

First, we wash the fillet and then cook it until cooked (you can add spices and roots for flavoring). As soon as the meat has cooled, cut it into cubes.

Then cook the eggs until firm for at least 8 minutes. After they have cooled, clean them and grind the white and yolk separately on a grater.

We also grate the cheese.

Drain the juice from the pineapples and cut the pulp into neat cubes.

Very carefully remove the mold and sprinkle chopped walnut kernels on top of the salad.

Now we begin to collect the salad. We place a metal ring on the dish and lay out the ingredients in layers, coating each of them with mayonnaise. We start with chicken meat, which we carefully place in the ring. The next layer is juicy pineapples. Then sprinkle with chopped protein. Now add hard cheese. Finally, add the yolk.

We recommend preparing a themed salad for the New Year Rukavichka. Bon appetit!

Ryaba chicken salad with green peas

If there is no canned corn in the refrigerator, but there is a can of canned peas lying around, then there is no point in refusing the idea of treating guests or household members with a salad called Roasted Chicken. You can make a wonderful snack with this ingredient. In general, in this case, you will have to place the following edible components on the working surface of the kitchen table:

boiled breast – 300-350 g;
canned mushrooms – 250-300 g;
canned green peas – 200-250 g;
pickles – 2 pcs.;
green onions - a bunch;
butter - for frying;
mayonnaise, salt - to taste.

Cut the onion and mushrooms into medium pieces and fry in butter and cool. Divide the meat into separate fibers and place in a bowl where there are already green peas. Add cucumbers cut into small pieces, and then a mixture of onions and mushrooms. Season the appetizer with salt and sauce. A wonderful appetizer with green peas is ready.

Chicken Ryaba salad with smoked chicken breast and champignons

This original and beautiful salad will be an ideal decoration for the holiday table.

And so, we need:

ring from a springform pan with a diameter of 21 cm
smoked chicken breast – 250 g
fresh cucumber – 200 g
mushrooms fried with onions - 250 g
chicken eggs - 6 pieces
mayonnaise - 180-200 g
dill, salt, pepper - to taste

Let's start cooking:

Cut the smoked chicken breast fillet into small pieces. Then cut 2 fresh cucumbers into small cubes. Finely chop a bunch of dill.
Grate 6 boiled eggs on a fine grater and place them in a separate bowl. To the eggs you need to add 4 tbsp. l. mayonnaise. Pepper and mix well.
Place a ring from a springform pan with a diameter of 21 cm, bottom up, on the dish.

Layer the salad in layers:

Sliced chicken fillet.
1/3 egg mixture.
Cucumbers. Salt and sprinkle with chopped dill.
1/3 egg mixture.
Champignons with onions fried in vegetable oil.
Remaining egg mixture.
1 tbsp. l. mayonnaise

Cover the salad with cling film and place it in the refrigerator for 2 hours.

To remove the ring easily, turn it slightly counterclockwise.

Your imagination and our video will allow you to decorate such a salad!

Bon appetit!

Ryaba chicken salad with corn

An excellent, and almost classic, appetizer option, Ryaba Chicken, can be made with smoked chicken on hand. In this case, the housewife needs to stock up on:

smoked chicken meat – 400-450 g;
canned corn – 200-250 g;
boiled carrots - 2 medium root vegetables;
cucumbers – 3 fruits;
processed cheese – 200 g;
garlic cloves – 2 pcs.;
mayonnaise sauce - to taste.

This version of Roasted Chicken is prepared very easily and quickly. Grind large products into small cubes. Carrots can be grated on a shredder or cut into strips. Drain the corn and combine with the remaining ingredients. Crush the garlic in a press and mix with mayonnaise.

Season the salad with the resulting sauce before serving. If desired, boiled carrots can be replaced with its Korean counterpart. Only in this case, you should not season the mayonnaise with garlic. The appetizer will turn out quite spicy. Processed cheese can be replaced with regular hard cheese.

With such a replacement, it is better not to cut the product, but to chop it on a coarse grater.

Original Ryaba chicken salad with smoked chicken

Ingredients

Smoked breast - 0.25-0.3 kg +
Pickled gherkin cucumber – 6-8 fruits +
Bunch of dill - ½ pc. +
Medium eggs - 6 pcs. +
Canned champignons in slices - 1 small jar +
Salad mayonnaise - 1 medium pack +
Salad onions – 50 g +
Salt - 1-2 tsp. +

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How to make salad appetizer “chicken ryaba”

It’s very easy to make this delicious original treat with your own hands. Here, firstly, there is no need to cook the chicken. Secondly, the mushrooms also do not need to be fried, but we will use canned ones.

Cut the chicken breast into strips.
We chop the gherkins with the same straw.
Boil hard-boiled eggs. We leave a couple of pieces whole. We divide the rest into yolks and whites.
Cut the canned mushrooms into strips.
Chop the onion into small beads.

Assembling the salad

It is advisable to take a round mold and a flat dish for this.
Layer the ingredients in layers. First comes the chicken and mayonnaise.
Then grate the whites on top of the meat. Season them with salt and cover with sauce.
Next come mushrooms and mayonnaise.
Next sprinkle pickled cucumber strips and onions. Don't forget about the mayonnaise mesh.
The topmost layer will be yolk crumbs. It should be used to cover the entire surface of the salad.
We decorate the appetizer with parsley leaves along the edge.

From the two remaining eggs we make chickens. To do this, stepping back slightly from the top edge, carefully cut the white around the circumference. The yolk should remain a whole ball. Cut the protein ribbon 8 mm wide. We make a beak and paws from carrots. From peppercorns - eyes.

Such cute chickens will be a wonderful decoration for a salad. In addition, they will emphasize its name.

Chicken Ryaba salad with chicken and mushrooms

This dish has a rich, vibrant taste thanks to the addition of pickled cucumbers and cheese. A layered salad will decorate the festive table and will definitely whet the appetite of your guests.

Cooking time: 1 hour Number of servings: 7-8

Ingredients:

chicken breast, fillet (300-400 g);
champignons (400 g);
hard cheese (150 g);
chicken egg (4-5 pcs.);
pickled cucumber (3 pcs.);
canned green peas (200-300 g);
onions (2 pcs.);
parsley (for decoration, 1 sprig);
vegetable oil (for frying, 30-50 ml);
mayonnaise (200 ml);
salt, pepper (to taste).

Preparation:

Peel, wash and finely chop the onion. Fry in vegetable oil for 5 minutes.
Wash and dry the mushrooms. Clean if desired. Cut into slices. Place in a frying pan with onions. Fry until done (about 10-15 minutes). Set aside a few for decoration.
Wash the meat, boil in salted water until cooked (about 30 minutes). Cool.
Hard boil the eggs (about 10-12 minutes). Fill with cold water.
Cut the fillet and eggs into cubes.
Cut the cucumbers into cubes and squeeze out excess liquid.
Grate the cheese on a coarse grater.
Drain marinade from peas.
Wash the parsley and dry with a napkin.
Place the salad on a dish in layers, greasing them with mayonnaise. The first layer is mushrooms and onions. The second is cucumbers. The fourth is chicken.
Add pepper if desired. The sixth layer is peas. The seventh layer is eggs. Eighth - cheese.
Garnish the salad with mushrooms and parsley.

The dish is ready. Bon appetit!

Chicken appetizer with pineapple

In this version, pineapple is added to the classic recipe. And also in the recipe for the “Rock Chicken” salad with pineapple there are green peas. Instead of boiled fillet, smoked breast is used. The remaining ingredients are taken from the classic dish:

smoked chicken fillet - 300−400 g;
cheddar or Russian cheese - 200 g;
pineapple - half of the fruit;
fried sliced champignons - 300−350 g;
can of green peas - 1 pc.;
large carrots - 2 pcs.;
boiled eggs - 5 pcs.;
spices and mayonnaise.

When laying the layers, the base of the salad, as usual, will be the breast, then the cheese, pineapples, mushrooms and carrots. The pyramid will be completed with peas and eggs, as they are easily deformed under load. Pineapples can be used both fresh and canned. You can use quince instead of pineapples.

Ryaba chicken salad with tomatoes

Both vegetable lovers and meat eaters will enjoy this version of Roasted Chicken. After all, it is an excellent alternative to the classic vegetable salad of cucumbers and tomatoes. You need to prepare the following ingredients for it:

boiled breast – 450-500 g;
tomatoes - 2-3 fruits;
boiled eggs – 5 pcs.;
onion – 1 head;
cucumbers – 3-4 fruits;
cheese – 250 g;
vinegar, sugar - for marinade;
mayonnaise, salt, herbs - to taste.

First you need to pickle the onions. To do this, mix 2 tablespoons of vinegar with 3 teaspoons of sugar and a pinch of salt. Pour the resulting mixture over the onion, cut into half rings, lightly mash it with your hands and leave for 15 minutes. Divide the chicken into fibers or cut into thin strips.

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Do not chop the cucumbers and tomatoes into large pieces. Grind the cheese, egg yolks and whites separately on the finest grater. Place meat, vegetables (including onions), cheese and yolks in a salad bowl, add sauce and mix gently.

Sprinkle the top of the appetizer with chopped egg whites and garnish with slices of fresh tomatoes and herbs.

How to decorate Chicken Ryaba salad

As mentioned above, the usual cold appetizer with Ryaba Chicken salad is made from two main ingredients: chicken meat and eggs. However, our hostesses have quite a rich imagination. As a result, a simple dish turned into a real fabulous chicken. Moreover, such design does not require any special artistic abilities.

To turn the salad into Roasted Chicken, its surface should be sprinkled with crushed walnuts, finely chopped mushrooms or grated boiled carrots. The head and wings of the bird can be “drawn” with grated cheese or egg white, the eyes can be made from olives, and the beak and scallop can be made from pieces of tomato or sweet pepper.

Ryaba chicken salad with prunes

This salad will delight you with rich taste and energize you for a long time. Fresh cucumber gives the dish a juicy summer flavor, and prunes add a pleasant sweet-savory note.

Cooking time: 1 hour Number of servings: 4-5

Ingredients:

chicken breast, fillet (200 g);
pickled mushrooms (200 g);
chicken egg (2 pcs.);
fresh cucumber (1 pc.);
potatoes (2 pcs.);
prunes (100 g);
hard cheese (100 g);
dill (for decoration, 2-3 sprigs);
mayonnaise (150-200 g).

Before preparing the salad, it is advisable to pour boiling water over the prunes for 10 minutes so that they steam and become softer.

Preparation:

Wash the fillet and boil in salted water until tender (about 20 minutes). Cool.
Wash the eggs and boil them hard.
Wash the potatoes and boil for 25-30 minutes. Cool.
Cut the fillet into cubes.
Finely chop the eggs.
Peel the potatoes and cut into cubes.
Squeeze the steamed prunes from excess water and chop.
Drain the marinade from the mushrooms. Cut into small pieces.
Cut the cucumbers into strips.
Grate the cheese.
Wash the dill and dry with a napkin. Disassemble into small branches.
Place the salad on a dish in layers, covering each of them with a mayonnaise mesh. The first layer is prunes. The second layer is chicken fillet. The third is potatoes. The fourth layer is mushrooms. The fifth is eggs.
The sixth one is cheese.
Place cucumber strips on top and garnish the finished salad with dill sprigs.

The dish can be served.

How to prepare Chicken Ryaba salad

There are many interesting recipes for salads with the addition of chicken. And surely every housewife knows how to deliciously prepare Chicken Ryaba salad in various variations. The classic salad is made from chicken fillet, mushrooms, eggs and hard cheese - today we will describe its recipe in detail.

Chicken “Ryaba” salad: recipe

We will need the following set of products: approximately three hundred grams of champignon mushrooms, half a kilogram of chicken fillet, 100 grams of hard cheese, one carrot, four boiled eggs, light mayonnaise, a clove of garlic, herbs (dill, parsley).

Let's start with the step-by-step preparation:

· Boil the chicken meat in salted water (approximately 15 minutes), cool and cut into strips

· Grated boiled carrots, mix with meat

Wash the champignons, chop and fry

· When the mushrooms are fried, they need to be added to the boiled fillet and carrots

· Add finely chopped boiled eggs, grated cheese, squeezed garlic and finely chopped herbs to them - season with mayonnaise. Garnish the salad with a sprig of dill, lemon or pomegranate seeds.

· Place in the refrigerator for an hour.

Chicken Ryaba salad is prepared in other variations, with the addition of various ingredients - check out:

1. With prunes. For half a kilogram of chicken fillet, you will need 150 grams. large prunes, one tomato, onion, two boiled eggs, ten pickled gherkins, mayonnaise, cilantro, dill, parsley, pitted olives.

Cut the meat into strips, add prunes pre-soaked in warm water and onions sautéed in butter. Cut the gherkins (you can use any pickled cucumbers) together with the eggs into cubes, mix with the food, add finely chopped greens and mayonnaise - put the mixture in a heap. Place olives on top in artistic disorder.

In the basic recipe, the Chicken Ryaba salad is prepared using exactly this method, but modifications include other ways of laying out products, for example in layers. The bottom layer is minced meat, then prunes, fried onions, eggs, cucumbers, mayonnaise. Any greenery can be used for decoration.

2. With canned corn. Chicken fillet approximately 200 gr. Boil, disassemble into fibers. To the fillet add two fresh tomatoes, diced, two cucumbers (fresh and pickled), half a can of canned corn, two boiled eggs. For refueling you will need: 20 g. cream, 150 gr. light mayonnaise, two cloves of garlic, curry, cilantro, dill - mix all the products and get a sauce with which to dress the salad. Decorate the top with greens and grated yolk.

3. Chicken Ryaba salad with crab meat. Three hundred grams of boiled chicken meat, 4 eggs, carrots, two hundred grams of crab meat (can sticks), one hundred grams of canned peas and corn, a clove of garlic, dill, mayonnaise.

Grate the boiled eggs and mix them with chopped crab meat, canned vegetables, chopped herbs, grated boiled carrots, boiled meat, cut into strips, squeezed garlic and mayonnaise. Garnish can be grated cheese or olives.

4. Cocktail salad “Chicken Ryaba” with fruit. Simple, elegant and delicious - quite easy and quick to prepare. Chicken meat about two hundred grams, two apples, one orange, walnuts 100 grams, lemon juice, a sprig of parsley.

Lay out the chopped boiled meat in layers, pour in lemon juice, then add a peeled grated apple, orange slices, lightly fried walnuts - again season with lemon juice. Garnish with parsley or a sprig of mint. Quick salad - ready!

The chicken salads presented to your attention are very tasty, nutritious and suitable for all occasions. Bon appetit!

Ryaba chicken salad with apples, pineapples and cauliflower

Fruit lovers will appreciate the snack prepared with pineapples and apples. True, the recipe also contains cauliflower. But it harmonizes perfectly with the above-mentioned fruits. This Roasted Chicken will require the following ingredients:

boiled breast – 300-350 g;
canned pineapples – 350 g;
apple - 1 fruit;
boiled cauliflower – 300-350 g;
garlic cloves – 4 pcs.;
walnuts (kernels) – 100 g;
sour cream and mayonnaise sauce - 100 and 50 g, respectively.

Using a knife, chop the meat, pineapples and apple into relatively small cubes. Grind the cauliflower in a convenient way. Mix the products in a salad bowl. For the dressing, mix mayonnaise with sour cream and cloves of garlic crushed in a press. Taste the appetizer for salt.

If necessary, add salt and mix again. Sprinkle the salad with pre-roasted and chopped walnuts in a blender. If you have time and desire, decorate the appetizer in the form of a chicken from a fairy tale and serve immediately.

Although, the salad will be even tastier if you keep it in a cool place for an hour.

Options

If you want to please your guests with an exquisite dish with an unusual taste, you should use the recipe for Ryaba Chicken salad with pineapple. You can cook it with either boiled, smoked or baked chicken. It should be cut into thin strips and laid out as the first layer, smeared with mayonnaise. Place canned pineapples cut into small cubes on top, apply a mayonnaise mesh and cover with a layer of chopped boiled eggs.

This version of the Chicken Ryaba salad with walnuts, which should be fried in a dry frying pan, chopped and placed in the next layer. The final layer is grated cheese. The Chicken Ryaba salad with pineapples made according to this recipe can be beautifully decorated, with numerous photos to help. Using a similar recipe, you can prepare not a layered salad, but simply mix the ingredients, put it in a mound and decorate the dish with herbs and pineapple.

No less interesting is the recipe for Chicken Ryaba salad with corn. The following ingredients are mixed in it: chicken fillet, fresh and pickled cucumbers, tomatoes, boiled eggs and corn. The special feature of the Ryaba Chicken salad with corn is the dressing; it is made from mayonnaise, cream, garlic and herbs (dill and cilantro).

Chicken Ryaba salad does not limit the choice of ingredients; you can even make fruit versions with apples, oranges and nuts, seasoned with sour cream or yogurt. Boiled potatoes will help make the appetizer more satisfying, and croutons will add zest.

Fried champignon and chicken salad

Thanks to a minimal set of ingredients, the dish is simple and inexpensive. The main thing is that it cooks in literally 5 minutes!

Ingredients:

0.5 kg. champignons.
Two small onions.
One boiled chicken thigh.
Two cucumbers.
Two boiled eggs.
A can of corn.
Mayonnaise.

Preparation:

Cut the mushrooms into slices and fry in vegetable oil. Separately sauté the chopped onion. We separate the chicken thigh meat into fibers. Cut eggs and cucumbers into cubes.

In a salad bowl, together with mayonnaise, mix fried mushrooms and onions, meat, eggs, cucumbers, and corn. Salad ready! Enjoy your meal!

A hearty, tasty salad with mushrooms and chicken will complement the holiday menu for any celebration. We prepare and accept compliments!

Ingredients: