Salad: pickled mushrooms, chicken

Delicious, delicate, mouth-watering salad will delight mushroom lovers! The salad somehow tastes like olivier and in order to diversify the festive menu, you can completely replace the usual salad with it. Pickled mushrooms give the dish its charm and unique flavor, combining well with the rest of the ingredients. Mayonnaise can be made at home or replaced with sour cream or natural yogurt. The salad is both hearty and light in the sense that it does not leave a feeling of heaviness. If you expect a large company, you can safely increase the volume by 1.5 or 2 times, since it is swept off the table instantly, because well, it is very tasty.

mom of sweet tooth

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Canned champignons

500

Chicken fillet (indicated weight before cooking)

400

Chicken eggs

Carrots (small)

Onion

Mayonnaise

150

Lettuce (sheets)

Dill

0.5

Parsley (a couple of twigs for decoration)

to taste

Tomatoes (for decoration, you can take cherry and cover them with salad halves - then take more than 2 pieces)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 8 g

Fats 41 % 7 g

Carbohydrates 12 % 2 g

99 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a salad of pickled chicken mushrooms? Salad products. Boil chicken fillet and eggs, carrots, cool. Peel the eggs, carrots and onions. The greens must be thoroughly washed and dried. Remove the mushrooms from the jar and put them in a colander to drain the brine.
Step 2:
Cut chicken fillet and eggs into small cubes.
Step 3:
Cut carrots and onions into small cubes. Chop the dill finely. If the bow is "evil", you need to fill it with water for 10-15 minutes so that the bitterness goes away, then squeeze it out.
Step 4:
Finely chop the champignons.
Step 5:
Tear the salad with your hands.
Step 6:
Mix all the prepared ingredients, except salad, in a bowl, season with mayonnaise, add ground pepper, salt to taste, mix gently.
Step 7:
Put the pieces of lettuce on the dish, put the salad on top with a slide, decorate it with tomatoes and parsley.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
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.

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.

How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned.