The combination of chicken and champignons for a long timewas recognized as successful by almost all the hostesses. However, they came up with this combination, of course, the French (they are generally masters of culinary inventions). And oddly enough, with the chicken and mushrooms the French invented not to prepare salads, but a hot dish - a julienne. At us, the julienne was strangely transformed into a salad with champignons and chicken, which in turn multiplied in an incredible number of recipes. So today to know only one recipe of salad from chicken and mushrooms is even somehow embarrassing. Therefore, we offer you not one recipe, but several! Choose ... 
"Lucky" salad
The recipe for this salad has no authorship. It was invented, probably by chance, but it turned out to be extremely successful. A fairly simple set of products, their extraordinary combination - and success is assured to you. Try to prepare this salad and evaluate the recipe for its worth. Ingredients:
- Chicken breast;
- Packaging of fresh champignons (400 g);
- 6 eggs;
- Canned pineapple;
- Mayonnaise.
Preparation: First you need to boil the salted water in the salted water and completely cool it. Tip: Cool the white chicken meat without removing it from the broth, then the meat will be juicy. Eggs need to be boiled hard and also cooled. So, while the breast and eggs are cooling, fry the mushrooms. They must first be thoroughly washed, dried and cut into thin plates. In a deep brazier with warmed vegetable oil (on a creamy fry for salads do not do!) It is possible to lay out at once all mushrooms and to fry up to full evaporation of a moisture. Toasted mushrooms must be thrown on a strainer or colander, to make them glass oil. Cooled breast cut into small pieces or disassemble the fibers (not fundamentally) and put the first layer of our salad. Slightly salted and greased with mayonnaise. In the second layer we put mushrooms, we compact, salt and also smear mayonnaise. The third layer is finely chopped eggs, which we also saline (a little bit) and abundantly greases with mayonnaise. On the top of the lettuce lay pieces of pineapple, covering them with the whole surface. Salad ready! You can take a sample immediately, but you can let the salad brew, then it will be even tastier. 
Salad «Dubok»
The recipe for a very hearty salad with chicken and mushrooms, which you can prepare on a festive table, and as a second dish for dinner, submit. Ingredients:
- A pound of chicken meat;
- A pound of champignons;
- 300 g of cheese (solid);
- 6 eggs;
- Salt and black pepper;
- Mayonnaise.
Preparation: Chicken meat and mushrooms cut into cubes, add to the brazier and add a little vegetable oil. Cover the brazier with a lid and simmer mushrooms with chicken for twenty minutes. At the end of the meal, put salt and black ground pepper (to taste). Hard-boiled eggs and cheese, too, cut into cubes. Eggs and cheese are mixed with chilled mushrooms and chicken, seasoned with mayonnaise and put into a salad bowl.
Mon Plaisir salad
This is a recipe for salad with chicken and mushrooms, diluted with fresh vegetables and ham. And what? 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: Chicken meat boil in salted water, chill and cut the fillets with narrow brusochkami. Mushrooms, we cut, fry in vegetable oil, put in a colander and cool, while relieving them of excess oil. The pod of the Bulgarian pepper is cut in half, we take out the seeds and cut the pulp with straw. We cut straw and ham with cucumbers, and chop the cheese on a large grater. Collect the salad layers:
- chicken, seasoned with pepper and salt and poured with mayonnaise;
- mushrooms;
- Bell pepper;
- mayonnaise;
- ham;
- cucumbers;
- mayonnaise;
- cheese.
We decorate the salad with chopped herbs and shoot the sample! 
"Nasedka" salad
This recipe for champignon and chicken salad features an original sauce. Note that this recipe for salad dressing 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 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 in salted water chicken breast and chill it. Then cut the fillets into small pieces of arbitrary shape. We clean and cut with semicircles the head of onions, and then we pour the onions with steep boiling water and stand for ten minutes. Drain the water and season the onions with half a teaspoon of sugar and two pinch of salt. Mushrooms are mine, dried, cut into plates and fried in a brazier with vegetable oil. We take out the mushrooms and put them in a strainer or in a colander to cool. We cut tomatoes with cubes, we merge marinade from corn. All the prepared products are laid out in a bowl and seasoned with sauce. To prepare the dressing, mix the vinegar with soy sauce and mustard, add the pepper and salt and rub it. Then gradually dilute the mixture with vegetable oil.
Salad "Exot"
Recipe for this salad should be taken on boardlovers of exotic dishes and unusual combinations of products. Conservatives from cooking this recipe is unlikely to appreciate. It really is 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, large cut and canned champignons. Rinse and dry the raisins. Mine, we cleanse the seeds and membranes of the Bulgarian pepper and cut it into large cubes. Also, we chop the Pekinese cabbage. Now we clean the bulb, cut it into half rings, sprinkle with saffron, sugar and Provencal mixture, season with juice of half a lemon and leave to marinate for twenty minutes. After that, we put all the prepared products in a bowl, add the tinned corn and dress the sauce. For filling, mix the juice of half a lemon with soy sauce, Dijon mustard, honey and olive oil and mix well. That's all! Our exotic salad is ready! You see how different it can be a salad with chicken and mushrooms. Or maybe you will invent your original recipe for this salad? Try, experiment, cook with pleasure! Enjoy your appetite and success in the culinary field! We advise you to read:
