The combination of mushrooms and chicken is very good for preparing various appetizers. Complement it with other ingredients for the perfect holiday meal. Try adding exotic pineapple slices to this duo or add juiciness and piquancy with ripe tomatoes and spicy cheese cream.
Delicious chicken salad with mushrooms
Ingredients:
- 500 g chicken breast fillet;
- 150 g of medium mushrooms;
- 150 g canned pineapple (no liquid);
- 3 green lettuce leaves;
- salt;
For the sauce:
- 3 tbsp. mayonnaise;
- 1 cup of 2% natural yogurt (125 g);
- 4 tablespoons dry white wine;
- 1 tbsp. Russian mustard.
Instead of fresh champignons, you can take pickled or salted mushrooms and rinse them thoroughly under cold running water.
Wash the lettuce leaves and pat dry with a paper towel, being careful not to damage them. Boil chicken fillet and mushrooms until tender in salted water in different containers, drain in a colander and cool. Cut white meat into narrow strips, mushrooms into nice longitudinal slices. Chop the pineapples into triangular pieces.
Line a deep glass bowl with lettuce leaves. Make a sauce with a mixture of mayonnaise, yogurt, mustard, and wine. Whisk it with a whisk, season with previously prepared snack platter ingredients and stir. Let the mushroom and chicken salad soak for 1-2 hours in the refrigerator and serve.
Hearty delicious chicken and champignon salad
Ingredients:
- half a chicken (600-700 g);
- 350 g of champignons;
- 400 g of tomatoes;
- 1 onion;
- 200 g of hard cheese of a creamy variety (lamber, tilsiter, etc.);
- 3 cloves of garlic;
- 4-5 tbsp. mayonnaise;
- 30 g of dill;
- salt;
- vegetable oil.
This salad requires juicy, sweet tomatoes such as Bull Heart, Orange Pear, Rio Grand or Cherry.
Cook the chicken in boiling salted water over medium heat for 35-40 minutes. Remove half of the carcass from the broth, separate the meat from the bones and chop finely. Put the mushrooms in a saucepan, cover with water, bring to a boil and cook the mushrooms for 20 minutes. Cut them into small pieces and fry in vegetable oil along with the chopped onion.
Cut the tomatoes into thick circles and arrange them side by side in a round or oval salad bowl with a flat bottom and high sides. Spread the chicken over the top and then the mushrooms. Grate the cheese on a fine grater, mix it with crushed garlic and mayonnaise, stir until smooth and spread evenly on top of the mushrooms. Sprinkle the salad with chopped dill and refrigerate for a few hours, or better overnight, so that it brews well. Cover the dish with a lid or cling film to prevent the dish from absorbing odors from other foods.
