The combination of chicken and mushrooms is considered a classic. The existing variety of recipes allows you to choose a dish to your taste. Tender chicken fillet is a source of vitamins and easily digestible proteins, and mushrooms normalize the functioning of the kidneys and pancreas, and have a beneficial effect on the nervous system.
Balsamino salad
To prepare a puff salad according to this recipe, you will need the following products:
- 450 g chicken fillet;
- 350 g of fresh mushrooms;
- 1 cup pitted prunes;
- 6 eggs;
- 2 carrots;
- 2-3 heads of onions;
- ½ cans of canned peas;
- ½ cans of canned corn;
- 350 g mayonnaise;
- green onions;
- parsley;
- vegetable oil;
- salt.
Rinse the chicken fillet, dry and boil until tender in salted water. Then cool and cut into small cubes. Rinse pitted prunes, then soak for 20 minutes in warm water and chop with a knife. Hard-boiled eggs, chill, peel and grate on a fine grater.
Finely chop the peeled onion. Wipe the champignons very thoroughly with a damp cloth, cut into slices and fry until golden brown in vegetable oil along with half a serving of onions. Wash the carrots, boil, peel and grate on a coarse grater. Combine canned peas with corn.
Then put all the prepared salad ingredients on a plate or in a deep salad bowl in layers, pouring mayonnaise on each one. 1st layer - diced chicken fillet, 2nd - finely chopped onions, 3rd - chopped prunes, 4th - a mixture of peas and corn, 5th - mushrooms fried with onions, 6th - grated boiled carrots, 7th - grated chicken eggs.
Decorate the finished salad with mushrooms, green onions, parsley and soak in the refrigerator for 2-3 hours.
Salad cake "Maestro"
To make a salad cake from chicken breast and mushrooms, you need to take:
- 400 g chicken breast;
- 300 g of fresh mushrooms;
- 2 potatoes;
- 2 pickled cucumbers;
- 2 eggs;
- 150 g of hard cheese;
- pitted olives;
- mayonnaise;
- vegetable oil;
- salt;
- pepper.
Wipe the mushrooms with a towel, cut into small pieces and fry in vegetable oil. Season with salt and lightly pepper. Boil the chicken breast and potatoes separately and chop finely. Carefully cut the hard-boiled eggs in half, separate the whites from the yolks and grate them separately. Cut the pickled cucumbers into thin slices.
Spread the salad in layers and coat each with mayonnaise. First put the potatoes and pickled cucumbers, then the chicken breast, the next layer is the fried mushrooms, then the grated proteins, on which are the cheese and chopped yolks. Decorate the surface with olives and place the prepared Maestro salad cake in the refrigerator for 1-2 hours.
