The combination of chicken and mushrooms has long beenrecognized as successful by almost all housewives. However, this combination was invented, naturally, by the French (they are generally masters of culinary inventions). And oddly enough, the French came up with the idea of making not salads with chicken and mushrooms, but a hot dish - julienne. In our country, julienne has strangely transformed into a salad with champignons and chicken, and that in turn has multiplied in an incredible number of recipes. So today it is even somehow embarrassing to know only one recipe for a salad with chicken and champignons. Therefore, we offer you not one recipe, but several! Choose...
"Lucky" salad
The recipe for this salad has no authorship.It was probably invented by accident, but it turned out to be extremely successful. A fairly simple set of products, their extraordinary combination - and success is guaranteed. Try to prepare this salad and appreciate the recipe. Ingredients:
- Chicken breast;
- Packaging of fresh champignons (400 g);
- 6 eggs;
- Canned pineapple;
- Mayonnaise.
Preparation:First, boil the chicken breast in salted water and cool it completely. Tip: cool white chicken meat without removing it from the broth, then the meat will be juicy. Boil the eggs hard and cool them too. So, while the chicken breast and eggs are cooling, fry the mushrooms. First, wash them thoroughly, dry them and cut them into thin slices. You can put all the mushrooms at once in a deep frying pan with heated vegetable oil (do not fry for salads in butter!) and fry until all the moisture evaporates. Place the fried mushrooms in a sieve or colander to drain the oil. Cut the cooled chicken breast into small pieces or disassemble into fibers (it doesn’t matter) and put it in the first layer of our salad. Lightly salt and grease with mayonnaise. The second layer is mushrooms, tamped down, salted and also coated with mayonnaise. The third layer is finely chopped eggs, which we also salt (a little) and generously coat with mayonnaise. Put pineapple pieces on top of the salad, covering the entire surface with them. The salad is ready! You can try it right away, or you can let the salad sit, then it will be even tastier.
Salad «Dubok»
A recipe for a very filling salad with chicken and champignons, which can be prepared for a festive table or served as a second course for lunch. Ingredients:
- A pound of chicken meat;
- A pound of champignons;
- 300 g of cheese (solid);
- 6 eggs;
- Salt and black pepper;
- Mayonnaise.
Preparation:Cut the chicken and mushrooms into cubes, put them in a roasting pan and add a little vegetable oil. Cover the roasting pan with a lid and simmer the mushrooms with the chicken for about twenty minutes. At the end of cooking, add salt and ground black pepper (to taste). Also cut the hard-boiled eggs and cheese into cubes. Mix the eggs and cheese with the cooled mushrooms and chicken, season with mayonnaise and put in a salad bowl.
Mon Plaisir salad
This is a recipe for a salad with chicken and champignons, diluted with fresh vegetables and ham. What? A very good combination. Ingredients:
- 150 g of ham;
- Half of the chicken breast;
- 200 g of champignons;
- 100 g of cheese;
- A punch of Bulgarian pepper;
- 2 fresh cucumbers;
- Mayonnaise;
- Greenery.
Preparation:Boil the chicken in salted water, cool and cut the fillet into narrow strips. Wash the mushrooms, cut them, fry them in vegetable oil, put them in a colander and cool, simultaneously removing excess oil. Cut the bell pepper in half, remove the seeds and cut the pulp into strips. Cut the ham and cucumbers into strips, and grate the cheese on a coarse grater. Assemble the salad in layers:
- chicken, seasoned with pepper and salt and poured with mayonnaise;
- mushrooms;
- Bell pepper;
- mayonnaise;
- ham;
- cucumbers;
- mayonnaise;
- cheese.
Decorate the salad with chopped herbs and taste it!
"Nasedka" salad
This recipe for a salad of champignons and chicken is distinguished by its original sauce. Note that this salad dressing recipe is a variation of the traditional vinaigrette sauce. Ingredients:
- Chicken breast;
- 300 g of champignons;
- Head of onions (large);
- Bank of canned corn (400 g);
- 2 fresh fleshy tomatoes.
For the sauce:
- 2 tablespoons of vegetable oil;
- 2 tablespoons balsamic vinegar;
- 2 tablespoons soy sauce;
- A teaspoon of granular mustard;
- A pinch of salt and black pepper.
Preparation:Boil the chicken breast in salted water and cool it. Then cut the fillet into small pieces of any shape. Peel and cut the onion into half rings, then pour boiling water over the onion and keep it in it for about ten minutes. Drain the water and season the onion with half a teaspoon of sugar and two pinches of salt. Wash the mushrooms, dry them, cut them into slices and fry them in a roasting pan with vegetable oil. Take the mushrooms out and put them in a sieve or colander to cool. Cut the tomatoes into cubes, drain the marinade from the corn. Place all the prepared products in a bowl and season with sauce. To prepare the dressing, mix vinegar with soy sauce and mustard, add pepper and salt and rub. Then gradually dilute the mixture with vegetable oil.
Salad "Exot"
This salad recipe is worth taking into account.lovers of exotic dishes and unusual combinations of products. Conservative cooks are unlikely to appreciate this recipe. It is really quite unusual. Ingredients:
- Meat of chicken breast;
- 300 g of canned champignons;
- 200 g of canned corn;
- A punch of Bulgarian pepper;
- 100 g of white raisins without pits;
- 100 g of Chinese cabbage;
- Head of onions;
- Lemon;
- 2 tablespoons Dijon mustard;
- A third of a tablespoon of sugar;
- Tablespoon soy sauce;
- Tablespoon of liquid honey;
- Tablespoon of olive oil;
- Provencal mixture (herbs);
- Saffron.
Preparation:Boil the chicken breast, cool and chop the meat coarsely, chop the canned mushrooms coarsely. Wash and dry the raisins. Wash, remove the seeds and membranes from the bell pepper and chop it into large cubes. Also chop the Chinese cabbage coarsely. Now peel the onion, cut it into half rings, sprinkle with saffron, sugar and Provencal mixture, season with the juice of half a lemon and leave to marinate for twenty minutes. After that, put all the prepared products in a bowl, add the canned corn and season with sauce. For dressing, mix the juice of half a lemon with soy sauce, Dijon mustard, honey and olive oil and mix well. That's it! Our exotic salad is ready! See how different a salad with chicken and mushrooms can be. Or maybe you will invent your own original recipe for this salad? Try, experiment, cook with pleasure! Bon appetit and success in the culinary field! We recommend reading:
