On the basis of chicken, not only excellent hot meals are obtained, but also excellent snacks. It combines with many foods and gives the dish a satiety, but does not make it too fatty or high in calories. Make a mushroom and cheese chicken salad with crispy croutons or juicy tomatoes.
Chicken salad with mushrooms and cheese
Ingredients:
- 350 g smoked chicken breast;
- 200 g of pickled mushrooms;
- 150 g of hard cheese;
- 50 g of green lettuce;
- 2 cloves of garlic;
- 4 slices of white loaf;
- 40 ml of vegetable oil;
- 50 ml of olive oil;
- a quarter of a lemon;
- 1/3 tsp ground white pepper;
- salt.
Cut the chicken breast into long sticks and cut the pickled mushrooms into nice pieces. Tear the salad leaves with your hands. Combine all prepared ingredients in one bowl, season with a sauce made from a mixture of olive oil, lemon juice and white pepper, stir well and salt to taste.
Peel the garlic cloves and chop coarsely. Cut the crust off the loaf slices and cut the soft centers into even cubes. Heat the vegetable oil and sauté the garlic in it until golden brown, then remove it with a slotted spoon. Fry the bread in this skillet until lightly browned and crisp.
Add the croutons to the salad just before serving the appetizer, otherwise they will get wet, and sprinkle everything with coarsely grated cheese.
Hearty Layered Chicken Salad with Mushrooms and Cheese
Ingredients:
- 1/2 small chicken;
- 300 g of champignons;
- 1 onion;
- 450 g of sweet tomatoes ("Bull's Heart", "Rio Grand", "Cherry", etc.);
- 150 g of hard cream cheese (for example, tilsiter, lambert, oltermani);
- 2 cloves of garlic;
- 100 ml of mayonnaise;
- 30 g of parsley;
- vegetable oil;
- salt.
Boil water in a medium saucepan and add salt to it. Dip a half of the chicken there and cook it for 35-40 minutes at low temperature under the lid. Remove from broth and cool. Remove the meat from the bones and chop it with a knife.
Boil the mushrooms for 15 minutes, fold in a colander and chop finely. Remove the husk and finely chop the onion. Saute the onion in vegetable oil until transparent, then add the mushrooms to it and fry them for 5-7 minutes, stirring occasionally with a wooden spatula.
Place thin slices of tomatoes tightly on the flat bottom of a round or oval salad bowl. Spread the poultry meat in the second layer, and the mushroom roast in the third. For the fourth layer, grate the cheese on a fine grater, stir it with crushed garlic and mayonnaise until smooth. Cover the salad with it and sprinkle with chopped parsley. Give the puff dish time to infuse, at least a couple of hours, or better overnight.
