Salad with smoked chicken breast and champignons

Simple, fast, from ordinary products, very tasty! Salad with smoked chicken breast and champignons is prepared from a set of ingredients that can be found in stock at any hostess. Such a hearty salad can easily replace dinner or serve as a treat for unexpected guests.

Anna

The author of the recipe

Salad with smoked chicken breast and mushrooms

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Composition / ingredients

Servings:

Smoked chicken (breast)

300

Canned champignons (or fresh)

400

Carrots

Onion

Vegetable oil

Mayonnaise

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 7 g

Fats 40 % 6 g

Carbohydrates 13 % 2 g

85 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a salad with smoked chicken breast and champignons? Prepare the products. The salad is prepared with smoked breast, but you can use any other part of the chicken. Instead of canned champignons, fresh ones are also suitable. Take medium-sized onions and carrots. For salad dressing, mayonnaise is taken, it can be replaced with a mixture of sour cream and mustard.
Step 2:
Wash and peel the onions and carrots. Grate the carrots on a coarse grater, chop the onion. Heat the frying pan, pour vegetable oil on it. Depending on which mushrooms I will use, the order of frying the ingredients changes. If the mushrooms are fresh, first wash, cut and fry them. Then add the vegetables and fry until tender. If the mushrooms are canned, first fry the vegetables, and then add the mushrooms.
Step 3:
Cut the smoked chicken breast from the bone (if it is on the bone), remove the skin. Cut the meat into small cubes and put it in a deep salad bowl.
Step 4:
Add the cooled fried mushrooms with vegetables to the salad bowl to the chicken. For a more attractive presentation (for example, for guests), you can leave the whole halves of mushrooms and use them to decorate the salad.
Step 5:
Add mayonnaise, salt, ground black pepper to taste and mix. Before serving, the salad can be sprinkled with chopped fresh dill or parsley.
Step 6:
Serve the finished salad immediately to the table. This salad can act as an appetizer, or it can be an independent dish. This salad is great for potato dishes. Bon appetit!

Prepare salads only from fully chilled foods. Cooked from warm, the salad can quickly deteriorate.

Note that canned mushrooms are often stored in stores with a violation of the temperature regime (above 25 degrees, especially in summer). This can lead to the development of bacteria that cause severe poisoning and botulism.
Signs of improper storage are: a swollen jar, cloudy marinade, air bubbles rising from the bottom of the jar, the presence of mold and an unpleasant smell. If at least one of the listed signs is detected, it is better not to use such mushrooms at all. If you are sure that the canned mushrooms were stored correctly, then you can use them without frying. In the case when there seem to be no signs, but you doubt it, it is better to fry the mushrooms in vegetable oil until golden brown.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here homemade mayonnaise recipes.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.