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Chicken and mushroom salad. Video recipe
It is difficult to imagine a Russian feast today without a variety of salads. Many of them contain chicken and mushrooms – products that guarantee a hearty yet tender meal. Moreover, they can be used in salads in a wide variety of forms – from fried to pickled.
Chicken and mushroom salad recipe
Hearty salad with chicken, mushrooms and cucumbers
Ingredients: -600 g chicken fillet; -2 fresh cucumbers; -4 pickled cucumbers; -200 g champignons; -head onion; -3 eggs; -1 tbsp. a spoonful of sour cream; -2 tbsp. tablespoons of mayonnaise; -2 tbsp. tablespoons of vegetable oil; -salt and black pepper to taste; -fill.
Boil chicken fillet and eggs until tender, then cool. Peel the champignons, wash and cut into thin slices. Cut the onions into cubes and fry in vegetable oil for 3 minutes. Then add mushrooms to it, salt and pepper to taste. Cook over low heat for about 15 minutes, stirring constantly.
Cut the eggs and chicken fillets into large cubes. Chop the pickles and cut the fresh ones into thin strips. Transfer these ingredients to a salad bowl, add toasted mushrooms to them, season with mayonnaise and sour cream, mix thoroughly. Serve the salad, garnish with parsley.
If you don’t like mayonnaise, you can season the salad with a mixture of vegetable oil and a little vinegar.
Spicy salad with pickled mushrooms
Ingredients: -200 g of any pickled mushrooms; -300 g of chicken fillet; -½ bunch of green onions; -4 tbsp. tablespoons of mayonnaise; -½ tsp of cayenne pepper; -1 tbsp. a spoonful of chopped parsley.
Boil the chicken fillet in salted water until tender, cool and cut into small cubes. Add pickled mushrooms and chopped green onions to it. In a separate cup, combine mayonnaise and cayenne pepper. Season the salad with the prepared mixture, stir and garnish with chopped parsley.
Ingredients: -300 g of pickled honey mushrooms; -2 tomatoes; -300 g of chicken fillet; -150 g of cheese; -head of onion; -leaves of lettuce; -4 eggs; -300 g of mayonnaise.
Mayonnaise in this case can be replaced with sour cream with a small amount of mustard
Boil the chicken fillet in salted water until tender, cool and cut into cubes. Chop the onion and pour boiling water over for 10 minutes to remove the bitterness from it. Hard boil the eggs, separate the whites from the yolks.
Wash the lettuce leaves, dry them on a napkin and place them on a flat dish. Top with a layer of grated whites, then pickled mushrooms, chopped chicken fillet, half grated cheese, onions, peeled and diced tomatoes, remaining grated cheese and yolks. Lubricate all layers except the last two with mayonnaise. Let the salad sit in the refrigerator for a couple of hours to soak, then serve.