Cooking description:
This salad can be prepared all year round, with both fresh and frozen mushrooms. Pickled cucumbers can be replaced with pickled cucumbers, and lettuce with any greens of your choice. You can also add red onions for piquancy or mix grain mustard with mayonnaise. You need to salt such a salad just before use.
Purpose: For lunch / For dinner / For a festive table / In a hurry
Main Ingredient: Poultry / Chicken / Mushrooms / Porcini Mushrooms
Dish: Salads
Ingredients:
- Chicken fillet - 200 Grams
- Porcini mushrooms - 200 grams (frozen)
- Chicken eggs - 1 Piece
- Cucumbers - 100 Grams (salted)
- Carrots - 60 Grams
- Vegetable oil - 1 tbsp. the spoon
- Mayonnaise - To taste
- Leaf salad - 1 Piece
Servings: 4
How to cook "Salad with chicken and porcini mushrooms"
Prepare all the ingredients you need to make the chicken and porcini salad. Boil chicken fillet and egg until tender and cool.
Peel the carrots, wash and grate on a coarse grater. Pour vegetable oil into a pan, put carrots and fry over medium heat for 5-7 minutes, stirring. The carrots should be cooked. Remove from heat, squeeze out excess oil with a spatula and transfer carrots to a bowl, cool completely.
Cut the pickled cucumber into cubes and place in a salad bowl.
Add cooled carrots to a cucumber salad bowl.
Cut the boiled chicken fillet into cubes like a pickled cucumber and place in a salad bowl with vegetables.
After roasting the carrots, put the frozen mushrooms in the pan and fry for 10 minutes. The liquid should completely evaporate, and the mushrooms should be fried. Remove from heat and let cool completely.
Add the sautéed mushrooms to a salad bowl.
Cut the boiled egg into cubes and add to the salad.
Rinse the lettuce leaves, dry and cut them into pieces, leaving a few for serving.
Place the set aside leaves on a plate, lay out the salad and add the mayonnaise. Season with salt and serve. Enjoy your meal!