Salad with canned chicken and cucumber mushrooms

Very tasty and hearty salad with mushrooms. We all love different salads. And we prepare them for holidays and for any other occasion.I suggest you prepare a very simple and affordable salad. It is quite possible to include it in the daily menu and serve it as an addition to lunch or dinner.

Julia M.

Recipe author

Salad with canned chicken and cucumber mushrooms

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Composition / ingredients

servings:

Chicken fillet

200

Canned champignons

200

Cucumbers

Eggs

Onion

Vinegar (9%)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 9 g

Fats 39 % 7 g

Carbohydrates 11 % 2 g

107 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make a salad with canned chicken and cucumber mushrooms? Prepare the ingredients. Boil chicken meat in boiling salted water for 20-30 minutes. Then cool the meat. Boil the eggs in boiling water for 7-8 minutes. Then drain the hot water and fill the eggs with cold water so that they cool down faster. Wash the cucumber in running water. Peel the onion from the husk and rinse in cold water. Open a jar of champignons and drain the liquid from them
Step 2:
Pickle the onion first. To do this, finely chop the onion and pour vinegar. Let stand for 10 minutes. Then drain the vinegar and rinse the onion with water. Pickled onions will give the finished salad a unique taste.
Step 3:
Cut the boiled chicken meat into small cubes and put it in a salad bowl. Take a bowl spacious enough to mix the finished salad conveniently.
Step 4:
Cut the cucumber into small pieces and add it to the bowl with the chicken meat. Choose for yourself whether to peel cucumbers or not. I didn't do it.
Step 5:
Champignons can be taken both already sliced and as a whole. If they are very large, then cut them into 4 parts. Add the chopped champignons to the salad bowl.
Step 6:
Peel the boiled eggs from the shell, cut them and also send them to the salad. Then add the pickled onion. Season the salad with a small amount of mayonnaise and mix well.
Step 7:
The salad is ready! Cool it a little in the refrigerator. Before serving, transfer to a salad bowl. The finished salad turns out to be light, delicious, and at the expense of chicken meat, quite satisfying. Bon appetit!

If desired, such a salad can be prepared both in a common salad bowl and laid out in layers, smearing each layer with mayonnaise.
You can diversify the taste of salad by replacing fresh cucumbers with pickled ones. Or by replacing champignons with forest mushrooms. You can supplement the salad with the addition of fresh herbs.
Such a salad cooked for lunch can easily replace the second course. Try it!

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.