On the eve of the celebration, the hospitable hostess always thinks about introducing a new dish to the guests, better at the very beginning of the holiday, so that the mood immediately becomes magical and the atmosphere relaxed. A good way to do this is to make a savory mushroom and chicken salad that is both hearty and quirky at the same time.
Appetizing salad with mushrooms and chicken
Ingredients:
- 300 g of champignons;
- 500 g chicken breast;
- 2 oranges;
- 20 g of parsley;
- 40 g dried cherries or cranberries;
- 100 ml of olive oil;
- 80 g of light natural yogurt;
- 1/3 tsp ground black pepper;
- salt.
Boil chicken breast and mushrooms until tender in salted water, cool. Remove the skin and cut the meat into large cubes, mushrooms into small slices. Scald the berries with boiling water. Chop the parsley leaves. Free oranges from skins and intermediate films. Combine all prepared ingredients in a salad bowl, season with yogurt and olive oil, pepper, salt to taste and mix gently.
Spicy mushroom and chicken salad
Ingredients:
- 400 g of champignons;
- 600 g of boiled or boiled-smoked chicken breast;
- 2 onions;
- 250 g pitted prunes;
- 180 g of mayonnaise;
- 1 tsp salt;
- vegetable oil.
Peel the onions, chop them with a knife and fry in vegetable oil until transparent. Add slices of mushrooms there and cook them until the released liquid evaporates, salt a little. Divide the breast into fibers with your fingers or cut into strips. Wash the prunes and chop them finely.
Assemble the salad, laying it in even layers in the following order: a third of a chicken, a third of a mushroom roast, a third of a prune. Repeat these steps twice more for the remaining food, spreading mayonnaise on each layer of the puff dish. Refrigerate the hearty snack for 2 hours.
Unusual salad with fresh mushrooms and chicken
Ingredients:
- 200 g of champignons;
- 250 g of boiled chicken breast;
- 300 g of canned pineapple pieces (without liquid);
- 50 g of walnuts;
- 3 lettuce leaves;
- 1 clove of garlic;
- 1 chicken egg;
- 100 g sour cream;
- 50 ml of lemon juice;
- 25 ml each of soy sauce and olive oil;
- 1/2 tsp each dried basil, sugar, salt and dry mustard.
Make the sauce first. To do this, grind an egg in a blender bowl (it should be at room temperature!), Adding salt, mustard, sugar, basil in turn, then add olive oil, soy sauce, lemon juice, drop by drop, add grated garlic. Finally, add sour cream in small portions, mix well on medium speed until smooth and refrigerate for half an hour.
Dry the nuts in a dry skillet and crush them lightly with a crush. Rinse fresh mushrooms, pat dry with paper towel and cut into thin longitudinal slices. Lay out a large dish with lettuce leaves, spread the chicken slices, walnuts, mushrooms on them, pour over the sauce and cover with pineapples.
