Bride salad with smoked chicken and melted cheese: recipe with photos step by step

The “Bride” salad will amaze you with its tenderness and delicious taste. It is not as famous as Olivier, “under a fur coat,” vinaigrette and other traditional “holiday” salads, so it will be all the more pleasant to surprise guests with a new holiday salad, the taste of which will be no worse than the usual classics. In addition, the salad ingredients are very healthy. The recipes include vegetables, chicken, pineapples, cheese, and mushrooms. These ingredients make the dish nutritious and healthy.

Chicken meat is a source of easily digestible protein, vitamins B, A, E, C, zinc, and magnesium. It strengthens the immune system, replenishes lost strength, and is a source of energy. Chicken meat speeds up metabolism, promotes recovery from illness, increases hemoglobin, and improves the functioning of the gastrointestinal tract. For those who regularly eat chicken, the activity of the nervous system is normalized, and the condition of nails, hair and skin improves. The functioning of the heart and the condition of blood vessels improves.

The salad got its name for its particularly elegant appearance and taste. Thanks to the peculiarities of preparation and ingredients, the dish turns out tender and airy, like a bride’s dress. Having prepared a salad once, you will definitely introduce this wonderful dish into your regular diet, and you will delight your guests and loved ones with it both on weekdays and on holidays.

Salad “Bride”: classic recipe

There are quite a few options for preparing this wonderful dish, but now we offer its most popular version.

The salad is prepared very quickly - about half an hour. The main ingredient is chicken - breast or fillet. You can cook it any way you like – boil, bake or fry.

Ingredients:

boiled potatoes – 4 pcs;
chicken fillet – 300 g;
hard cheese – 200 g;
onions – 1 piece;
greens (parsley, etc.) - to taste;
boiled chicken eggs – 6 pcs;
salt, pepper - to taste.

Sauce:

sour cream – 200 ml;
table mustard - 1.5 tbsp. l.;
garlic – 2 – 3 cloves.

To make the salad beautiful, even and beautifully shaped, you can use a special split ring. You can make it yourself from a plastic bottle.

Wash and peel the garlic. Grate on a fine grater. You can also press it with a press.
Mix mustard and sour cream, add garlic. Add salt and pepper to taste. Stir. The sauce is ready.
Peel and grate the boiled potatoes on a coarse grater. Place the first layer on a dish. Spread the layer with sauce.
Peel the eggs, separate the yolks from the whites. Grate the whites and yolks separately. Reserve the white of one egg for decoration.
Place the yolks in a second layer. Spread with sauce.
Cut the prepared chicken meat into small pieces. Place on top of the yolks. Spread with sauce.
Finely chop the peeled and washed onion. Place on chicken and brush with sauce.
Grate the cheese on a coarse grater, place another layer on the onion, and spread with sauce.
The last layer is chopped whites.

Sprinkle the top of the salad with coarsely chopped parsley. You can make a flower from the remaining protein by cutting it into strips and arranging it in the form of flower petals. The result will be a very tender and airy-looking salad.

Layered salad “Bride” with smoked chicken

The salad turns out very beautiful and delicate in taste. If you layer it in a tall jar or molding ring, the dish will look like a cake. Smoked chicken and mushrooms fried with onions give it a special spicy twist.

Ingredients:

chicken eggs – 3 pcs;
potatoes – 300 g;
smoked chicken fillet – 300 g;
salt - to taste;
vegetable oil – 1 tbsp. l;
mayonnaise – 200 g;
onion – 100 g;
champignons – 400 g.

To lubricate the layers with mayonnaise, it is better to use a bottle-shaped pastry syringe. It is especially convenient for preparing puff salads.
First you need to boil the eggs. Bring to a boil and cook for 10 minutes until thoroughly boiled - you need hard-boiled eggs.
Also boil large potatoes in their skins - add a little salt to the water after boiling.
Cut the washed champignons into slices.
Place the champignons in a frying pan and fry without oil - let all the water boil out of them first. And only when the juice has evaporated, add vegetable oil and fry the mushrooms until tender. After the juice has boiled, add chopped onions to the mushrooms. Periodically add salt to the mushrooms and sprinkle with mushroom seasoning.
Peel the cooled potatoes, grate them on a coarse grater, and place the first layer.
Squeeze a mesh of mayonnaise through a syringe on top.
Place the second layer of smoked fillet, cut into cubes. Lay out the mayonnaise mesh again. By the way, it is not necessary to level the mayonnaise with a spoon - it will be audible anyway.
In this salad, the whites are separated from the yolks. This is how we separate shelled eggs. Place a third layer of yolks, grated on a fine grater. There is no need to lubricate them with mayonnaise.
Place a fourth layer of fried mushrooms and onions.
Decorate the top with mayonnaise mesh.
The top layer is whites, grated on a fine grater.

They look very tender and fluffy, and are a decoration for the salad. Decorate with parsley on top. You can put a few twigs in the center of the dish, and large branches around the sides of the dish.

Place in the refrigerator for a couple of hours to steep.

Salad with chicken, corn and crab sticks

A variety of Cleopatra salad is an easy and very tasty recipe. Mayonnaise for dressing can be replaced with olive oil and lemon juice.

Ingredients:

200 g boiled chicken fillet;
200 g crab sticks;
2 hard-boiled eggs;
0.5 cans of canned corn;
1 stalk of green onion;
Mayonnaise.

The preparation is very simple: chop the sticks, eggs and chicken, mix with corn (drain the liquid) and chopped green onions. Season with mayonnaise. Or make it like this:

3 tbsp. olive oil;
1 tbsp. lemon juice;
1 tbsp. French mustard (with whole grains).

Recipe with cream cheese and beets

We offer an excellent salad option with beets and melted cheese. This is a completely vegetable salad, without meat. This means it’s low-cost, but no less tasty and nutritious.

Ingredients:

carrots – 1 piece;
potatoes – 1 piece;
mayonnaise - to taste;
salt - to taste;
onions – 1 piece;
egg – 3 pcs;
beets – 1 piece;

Wash the vegetables, boil the beets, potatoes, carrots in their skins, then peel them.
Boil hard-boiled eggs. Finely chop the potatoes and eggs. Cut the onion into thin half rings and pour boiling water over them.
Grate the cheese, beets and carrots on a coarse grater.
Spread the carrots and potatoes in thin layers. Spread each layer with mayonnaise. Grate the beets on a coarse grater and add salt. We lay out the next layer from it. Then layer onions, eggs, and cheese one by one. Lubricate each layer with mayonnaise.

We repeat the laying out of the last four layers: beets, onions, eggs, cheese. Lubricate each layer with mayonnaise. The dish is ready. Let it sit in the refrigerator for half an hour to soak. You can put it in a beautifully shaped salad bowl and decorate the edges with chopped dill or parsley.

Salad “Bride” with beets and carrots

The above salad is often modified by adding vegetables: beets and carrots. This option is very similar in composition and method of preparation to the famous herring under a fur coat. However, it has a completely different taste.

By the way, a snack in this design will look much more impressive if you serve it in portions, forming each of them in a special form without a bottom.

For the beetroot salad “Bride” you will need:

beets – 3 pcs. small size;
boiled chicken (fillet, breast is best) – approximately 300 g.
carrots – 3 pcs. medium size;
potatoes - 4 small tubers;
onion – 1 head;
eggs – 3 pcs.;
processed cheese – 1 pc. (approximately 100 g);
herbs, seasonings and mayonnaise - to taste.

Grate the vegetables separately on a shredder, eggs and cheese on a medium grater, and finely chop the chicken. It remains to lay out all the ingredients in layers, greasing each of them with mayonnaise.

The order of layers in the version with beets differs from the classic “Bride” salad. The beets are laid out first. The following are placed in turn on this product: chicken, carrots, potatoes, onions, eggs. The final layer is cheese.

Salad “Bride” - recipe with fried chicken and Chinese cabbage

A light, festive and very tasty salad, with fried chicken fillet adding a special twist. Peking cabbage will add special tenderness, volume and airiness.

Ingredients:

chicken fillet – 300 – 400 g;
boiled eggs – 3 pcs;
Chinese cabbage – 4 leaves;
potatoes (boiled or baked in foil) – 2 pcs;
mayonnaise – 250 g;
processed cheese – 2 pcs.

Cut the chicken fillet into small pieces and fry in vegetable oil, adding salt and stirring. You can sprinkle with ground black pepper or chicken spices. Fry until lightly browned. 8 – 10 minutes.

Boil or bake potatoes in advance. Cool, remove the peel, grate on a coarse grater, and place in the first layer. Let's level it out.

We remove the pre-boiled eggs from their shells and separate the whites from the yolks. Using a fork, mash the yolks and place them on top of the potatoes. Add some salt and lay out a grid of mayonnaise.

Form a layer of chicken fillet. We do not lubricate with mayonnaise.

Place four leaves of Chinese cabbage on top of each other. Cut out the rough white part. We double the green part and cut it lengthwise and crosswise into small pieces.

Place it on the meat, moisten it with a mesh of mayonnaise - lengthwise and crosswise.

Before preparing the salad, leave the processed cheese in the freezer for 20 minutes. Then grate it on a coarse grater. Place on cabbage.

The next layer is egg whites, which we also grate on a coarse grater and place on the cabbage. Apply a mesh of mayonnaise. Place in the refrigerator for two hours to soak and you can serve.

“Bride” with apple and chicken

The apple in this recipe adds freshness and lightness to the salad. It turns out less dense than in the classic recipe and much fresher in taste. A slight sourness or sweetness, depending on the type of apple, will make the taste of a familiar dish more varied.

Ingredients:

Apples - 2 pcs.
Chicken (fillet) - 300 gr.
Canned champignons - 300 gr.
Potatoes - 2-3 pcs.
White onion - 1 pc.
Mayonnaise - 250 gr.
Eggs - 4 pcs.
Hard cheese - 150 gr.

Cooking process:

First you need to boil the potatoes, chicken and eggs. Life hack - you can take more potatoes and boil them in the same pan with chicken fillet, and half the soup is already ready.
The eggs, chicken and potatoes must cool to an acceptable temperature, and in the meantime, you need to grate the cheese on a fine grater, grate the apple on a medium grater and sprinkle with lemon.
Peel the white onion and cut into rings or half rings. Place the onion in the first layer in the salad bowl and begin preparing the other ingredients.
The potatoes must be grated on a medium grater, the chicken must be finely chopped, and the liquid must be thoroughly drained from the champignons. Place a layer of mushrooms mixed with mayonnaise on the onion layer.
Next, you need to lay out a layer of grated apples, and place a layer of chicken mixed with mayonnaise on the apple layer. The topmost layer should consist of eggs grated on a medium grater.
Cover the top of the salad generously with mayonnaise, lightly grease the sides and sprinkle the dish with grated cheese. Also decorate the sides with grated hard cheese.
In order for the salad to soak well, it must be placed in the refrigerator or other cold place for soaking. It takes at least 2-3 hours for the “Bride” salad to become as juicy as possible. After this, the salad can be decorated with herbs or nuts and served. Bon appetit!

Salad recipe with mushrooms, pickled onions and chicken

The highlight of this version of the salad is not only the pickled onions and smoked chicken fillet, but also a special mayonnaise-kefir sauce, which gives the “Bride” a unique taste. So, cook like in a restaurant!

Ingredients:

mayonnaise – 100 g;
kefir – 4 tbsp. spoons;
smoked chicken (fillet) – 150 g;
potatoes – 200 g;
blue Crimean onion – 1 piece;
fresh champignons – 150 g;
eggs – 2 pcs;
cured cheese – 100 g (1 piece).

An unusual mayonnaise-kefir sauce reduces the calorie content of the salad, and it also becomes juicier - a more liquid dressing penetrates through all layers of the dish.
To form the layers we use a small springform pan. Peel the onion. We wash the mushrooms. Boil potatoes and eggs.
First, let's cook the mushrooms, since it is necessary that by the time they are added to the salad, they have already cooled completely. Cut the champignons into thin slices and fry in vegetable oil until cooked. While frying, periodically add salt to the mushrooms and sprinkle with mushroom seasoning. When the mushrooms are ready, you need to pour them into a bowl and set aside until cooled.
For the sauce, mix mayonnaise with kefir of any fat content. You need to choose kefir that is homogeneous, without lumps.
To prepare the salad, place a cooking ring on a plate. Place a layer of potatoes on the bottom, which we grate using a coarse grater. Let the potatoes cool completely before grating, otherwise the pieces will stick together.
Pour kefir-mayonnaise sauce over the potato layer. Lightly season the potatoes. Cut the smoked chicken fillet into pieces and place the next layer of it.
The next layer is onion, chopped into small pieces. If you use blue Crimean onions, there is no need to pickle them, since they are not bitter. And if you use regular onion, then before using it in the salad you need to marinate it.

To pickle an onion, you need to chop it, and then add water with the addition of 1 - 2 tbsp. l. vinegar. And leave in the marinade for 10 minutes. Then rinse it from the marinade and squeeze it out. And only then put a layer of pickled onions on the chicken.

Pour the sauce over the onions. The next layer is fried and now cooled mushrooms. You can use any mushrooms for the salad, but champignons are best. Pour over the sauce.

The last layer is egg yolks. The yolks need to be separated from the whites, and rub the whites on top through a fine grater onto the mushrooms. Spread with a thin layer of sauce. In the same way, grate the yolks onto the salad using a fine grater. This will be the middle of our daisy flower. We cut the processed cheese into slices from the narrow edge and place them along the edges of the dish, like petals. This will make the salad look like a flower. To decorate the salad, a layer of yolks can be surrounded by bunches of parsley.

Video recipe for preparing Bride salad for the festive table

If you are preparing for a celebration, receiving guests, and you want to surprise them with some beautiful, original salad, read my recipes for beautiful salads, as well as other simple and festive salads

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“Bride” salad with pineapples – well, very tasty

Pineapple gives the salad a special juiciness and an exotic sweetish taste. Pineapple with chicken or chicken liver is an excellent combination - all chefs know this secret. Try it and your favorite salad will sparkle with new taste sensations.

Ingredients:

chicken liver – 300 g;
chicken eggs – 2 pcs;
pineapple - to taste;
hard cheese – 160 g;
diet sauce;
walnuts (kernels) – 120 g.

For a diet sauce, mix low-calorie mayonnaise with kefir or fermented baked milk. Proportions to taste. You can also just leave low-calorie mayonnaise (30 or 15% fat).
We wash the chicken liver, remove all excess, and add salt. Place in a hot frying pan, add water and simmer for about half an hour. Let cool. Cut into thin strips.
Boil hard-boiled eggs. Cool, remove the shells and grate on a fine grater.
Grind the cheese into a fine grater. We divide it into two parts. Add a spoonful of sauce to one.
Chop the walnut kernels into small pieces with a knife. Lightly fry in a frying pan.
Cut the pineapple into small cubes.

Place in layers in a beautiful salad bowl:

liver;
a pineapple;
cheese with sauce;
chopped eggs;
cheese;
walnuts.

Soak each layer in sauce or place a mesh of mayonnaise on it.

Decorate with greens. Salad ready.