Contents
Boil chicken fillet, carrots and eggs, and then chop finely. Throw the mushrooms in a colander, let the marinade drain from them, then chop the mushrooms finely. Chop the onion, chop the herbs. Put all these ingredients in a deep bowl, add salt and pepper, season with mayonnaise and mix well.
Salad recipe with champignons and smoked chicken
To prepare a salad with smoked chicken and pickled mushrooms, you will need: – 1 can of pickled mushrooms; – 1 tomato; – 1 breast of smoked chicken; – 1 sweet bell pepper; – 1 onion; – 5 eggs; – 1 clove of garlic; – vegetable oil – to taste; – mayonnaise, salt and black pepper – to taste.
Free the smoked breast from skin and bones. Boil hard-boiled eggs, peel the onion and garlic, rinse the vegetables. Cut the tomato, eggs, meat into cubes. Chop the garlic. Cut the pepper into thin slices, the mushrooms into quarters, the onion into half rings. Fry the onions. Combine all the ingredients in a deep bowl or bowl, season with salt and black pepper, add chopped garlic and mayonnaise. Stir again. Salad with pickled mushrooms and smoked chicken is ready.
“Polyana” salad with chicken breast and mushrooms
To prepare the “Polyana” salad with chicken breast and mushrooms, you will need: – 1 chicken breast; – 1 can of pickled champignons; – 2 eggs; – 150 g of hard cheese; – greens (parsley); – 1 carrot; – 3 potatoes; – 1 fresh cucumber; – 3 pickled cucumbers; – mayonnaise – to taste.
Pre-boil chicken breast, potatoes, carrots and eggs. Cool everything down. Peel the eggs and vegetables, then grate them separately on a coarse grater. Turn the cheese into shavings too. Cut the meat into small cubes, finely chop the greens. Grate pickled cucumbers. Remove the mushrooms from the jar and discard in a colander to drain the marinade.
Take a small saucepan, grease it with vegetable oil from the inside and cover its bottom and sides with cling film. Now lay the salad in layers: – mushrooms (caps down, in a dense layer); – chopped greens; – grated cheese; – chopped eggs; – grated carrots; – chicken’s meat; – pickles; – potato.
Lubricate only the layers with meat, eggs and potatoes with mayonnaise. If you prefer more juicy salads, you can grease each layer with mayonnaise. After that, remove the salad for 5-6 hours or overnight in the refrigerator. Before serving, cover the saucepan with a flat dish and flip it over, then gently remove the saucepan from the salad. Remove the cling film and decorate the finished dish with cucumber slices and herbs.