Salads

Salad with pickled mushrooms and chicken


Ingredients for Salad with Pickled Mushrooms and Chicken

  1. Marinated champignons 150 grams
  2. Chicken fillet 300 grams
  3. Chicken egg 3 pieces
  4. Green onion 20 grams
  5. Canned green peas 100 grams
  6. Mayonnaise 4 tablespoons
  7. Salt to taste
  8. Ground pepper mixture to taste
  • Main ingredients: Chicken, Eggs, Mushrooms
  • Serving 2 servings
  • World Cuisine

Inventory:

Saucepan, deep plate, stewpan, kitchen knife, cutting board, tablespoon, hot pot holders, slotted spoon, disposable paper towels, can opener.

Cooking a salad with pickled mushrooms and chicken:

Step 1: prepare the chicken.


Be sure to thaw the chicken fillet, just leaving it for a while at room temperature. After that, wipe the poultry meat with paper towels and place in a pan filled with half clean water. Put everything on fire and, bringing to a boil, cook 20-30 minutes until the fillet is ready.
Cool the boiled chicken to room temperature and cut into small cubes, making cuts with a knife first across the fibers, then along.
If desired, you can boil the chicken fillet along with various seasonings to give the meat spiciness, aroma and piquancy.

Step 2: prepare the eggs.


Chicken eggs carefully, so as not to break, put in a saucepan and fill with water so that the ingredients are completely immersed. Put the dishes on the fire and bring to a boil. Turn down the power on the stove and cook the eggs for 10-12 minutes. After cooking, cool the ingredients by simply lowering them in ice water.

Step 3: prepare the champignons.


Open a can of champignons and drain the water. Take out the mushrooms and cut each into several small pieces, for example, into cubes, halves or quarters, depending on your desire and the initial size of the mushrooms.

Step 4: prepare the green onions.


Rinse chives with a stream of warm running water and shake. Cut the ingredient into small pieces.

Step 5: prepare the peas.


Open a jar of green peas. Gently holding a tablespoon of peas, drain the excess liquid, since we absolutely do not need it in the salad.

Step 6: mix the salad ingredients.


In a deep, sized bowl, mix the chopped chicken, eggs, mushrooms, green onions, canned peas and a few tablespoons of mayonnaise. Be sure to salt to taste, mix and try to add a little more salt or other spices. If everything is in order, then immediately serve the finished salad to the table, because the beauty is that you do not need to insist or refrigerate it in the refrigerator.

Step 7: serve the salad with pickled mushrooms and chicken.


Eat a salad with pickled mushrooms and chicken with pleasure, snacking on slices of bread, garlic buns or unleavened cakes, depending on your desire. And if you decide to serve this dish to the festive table, then be sure to decorate it with green peas and quarters of boiled eggs, laid out in the shape of the petals of a wonderful flower.
Enjoy your meal!

Recipe Tips:

- Some housewives prefer not to use boiled chicken, but smoked. Perhaps this option will be more to your liking.

- Instead of dressing, you can use not just mayonnaise, but, for example, mix it with fat sour cream.

- In addition to champignons, any other pickled mushrooms, whether butter, mushrooms, and the like, are great.

- Sometimes I meet recipes in which a little ham is also added to this salad.