photo: Chicken Salad with Prunes and Mushrooms (Venice Salad)

Chicken Salad with Prunes and Mushrooms (Venice Salad)

People can invent anything to explain the name of their favorite salad for example, salad Venice. Most people think that it's named after the city where it was invented. According to another version it is named in this way because of its beauty, although many other salads look much more beautiful. There is even a version that joins the origin of the snack and its name with venets - the tribes which founded Venice in 491. However, it is far-fetched. Actually it's much more prosaic. In one of the popular Italian restaurants, such a salad was decorated with boats made of thin slices of cucumber. To somebody they seemed like Venetian gondolas, so the name of the city was attached to the snack. But let it be with the name. The main thing is that Venice salad is very tasty, nourishing and quite easy to cook. And its varieties in culinary books are several dozens. Delicious and nourishing salad with chicken fillet, prunes and fried mushrooms is excellent for the holiday table. Thanks to the successful combination of products the taste of salad "Venice" turns out very harmonious. The addition of fresh cucumber makes the dish especially light and fresh. Since the salad is layered, it is best to form it in portion plates using small bowls, wide glasses or dessert bowls. It is also convenient to gather salad on a flat plate with the help of a culinary ring or any other convenient device of round shape.
30 min
6 servings


  • Chicken fillet
    400 g
  • Champignon
    300 g
  • Potato
    3 pcs
  • Cucumber
    3 pcs
  • Cheese
    150 g
  • Egg
    4 pcs
  • Prunes
    50 g
  • Mayonnaise
    100 g
  • Vegetable oil
    50 ml
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Pour prunes with boiling water and leave for 10 minutes. Then dry the fruits from excess moisture with paper towels and cut them into small cubes. Put crushed prunes on the bottom of the salad ware or on a portion plate with a cooking ring.
  • 2. Cool down the boiled chicken fillet to room temperature and cut meat into small cubes. Put boiled chicken fillet on the top of prunes and season meat with black ground pepper. On top let’s apply a thin net from mayonnaise.
  • 3. Boil potatoes to readiness in salted water, cool to room temperature, peel and ground on a grater with a large cloth. Put grated potatoes on the top of chicken fillet. Let’s grease a layer of vegetables with a small amount of sauce.
  • 4. Wash fresh champignons and finely cut. Put mushrooms in a pan with pre-heated vegetable oil. Stirring from time to time, let’s fry champignons until a light golden brown. At the end of the preparation let’s salt mushrooms and season them with black ground pepper. Put fried champignons in the salad as the next layer and grease with mayonnaise.
  • 5. Boil chicken eggs hard, cool down, shell and grate on a large grater. Put grated eggs on the top of fried mushrooms. Salt egg layer to taste. On the top let’s apply a net from mayonnaise.
  • 6. The next layer will be hard cheese crushed on a large grater. Grease a layer of cheese with a small amount of mayonnaise.
  • 7. Wash fresh cucumbers, clean from peel and crush on a large grater. Put grated vegetables on the top of cheese layer. This is the last layer of the salad and it doesn't need to be greased with sauce.
  • 8. Let’s send the ready «Venice» salad to the fridge for 1 hour so that it impregnates. Before serving let’s decorate the salad with slices of fried champignons and fresh greenery.
  • 9. Bon Appetite!