Chicken and Mushroom Salad: Supplements are welcome. Video

An unusual, but bright and spicy salad can be prepared with chicken, pickled mushrooms and beets. You will need: – 1 chicken breast; – 2 medium young beets; – 100 g of tiny pickled mushrooms; – 2-3 tablespoons of chopped dill; – 3 tablespoons of mayonnaise; – 1 teaspoon of grated horseradish.

Rinse the beets thoroughly, cut off the tops and tails, let the root crops dry, put the beets in foil and put them in an oven preheated to 180 ° C, bake the beets for an hour. You can also boil the beets by placing them in a deep saucepan and pouring cold water over them. Add a teaspoon of sugar, a teaspoon of salt, and a tablespoon of apple cider vinegar. Cook the beets for 45 minutes to 2 hours, until tender. Remove the peel from the finished beetroot; from the warm root vegetable, the peel comes off effortlessly. Cut the beets into cubes.

Wash the chicken breast under running water. Fill a deep frying pan with water, you can put fresh dill sprigs, bay leaves, a couple of black peppercorns in it, put the chicken. Bring the water to a boil and cover the skillet with a lid and turn off the heat. Leave it like this for 12-15 minutes, take out the breast and check if it’s done by making a cut in the thickest part. If the chicken is still pinkish, return to hot water, cover and keep the breast there for about 5 minutes. Chill the finished chicken and cut into cubes.

Cut the marinated champignons into slices, combine mushrooms, beets, chicken and dill in a salad bowl, season to taste with salt and pepper. Whip mayonnaise with horseradish and season salad. Refrigerate and serve.

You can add finely diced red onions and canned beans to this salad.

A warm salad of chicken and mushrooms can be served not only as an appetizer, but also as a light dinner. Another advantage is that you can make such a salad using leftover baked chicken. Take: – 4 small young potatoes with a thin skin; – 100 g of mushrooms; – 1 cup of baked chicken, torn into flakes; – 3 cups of young spinach leaves; – 1 head of red onion; – 2 tablespoons of red wine vinegar; – 1 tablespoon Dijon mustard – freshly ground black pepper – ½ cup olive oil – 1 tablespoon fresh chives, chopped.

Rinse the potatoes under running water and boil right in the peel until tender. Drain the water from the potatoes, put the pot of potatoes on the fire, cover and heat for a few minutes to dry the potatoes. Let it cool slightly. In the meantime, peel the mushrooms with a damp paper towel or cloth, these mushrooms have thin skin and do not need to be peeled. Cut the mushrooms into thin slices, place in a deep dry skillet and fry, stirring occasionally, until the liquid evaporates from the mushrooms. Peel the onion, rinse and dry, cut into half rings. Pour 2 tablespoons of olive oil into a pan with mushrooms, add the onion and fry over medium heat until the mushrooms are golden brown and the onions are translucent. Add hot potatoes and chicken and cook for another 5-7 minutes, stirring occasionally. Prepare the dressing by whisking olive oil, mustard, vinegar and pepper in a bowl. Rinse the spinach under running water, dry thoroughly using paper towels or a special “carousel” device. Add spinach to skillet, stir, add dressing and turn off heat. Serve the salad warm.