Chicken and mushrooms can be the basis for many salads, both simple and multi-ingredient. Use boiled, fried, baked, or smoked poultry with vegetables, herbs, and original salad dressings.
Try a hearty salad with boiled chicken, mushrooms, and celery. Boil the chicken in a little water, or microwave the poultry. Refrigerate chicken and cut into thin slices. Boil 100 g of champignons in salted water, discard in a colander and chop into beautiful slices. Chop 1 pickled cucumber. Peel the bell peppers and cut into strips. Put all the ingredients in a salad bowl and season with 100 g of mayonnaise mixed with 1 teaspoon of mustard. You can add a little salt and freshly ground black pepper to taste.
The salad can be made not only with fresh, but also with dried mushrooms. Soak 50 g of dried boletus in cold water for 20 minutes. Then boil the mushrooms, chill and cut into strips. Grind 200 g of boiled chicken fillet in the same way. Boil 2 eggs hard-boiled, chop into small pieces. Peel the onion, chop and fry in a small amount of heated vegetable oil.
3 tbsp. tablespoons of unsweetened natural yogurt, mix with salt, ground black pepper and 1 teaspoon of mustard. Stir the sauce. Put all the ingredients in a salad bowl, fill with the dressing and stir. Sprinkle the chopped parsley over the salad and serve with white bread.
A festive option is a salad of chicken, beef tongue and canned mushrooms. Boil 300 g of skinless chicken fillet in boiling salted water, put on a plate and cool. Cook 100 g of beef tongue for an hour, cut it into cubes, chop the chicken in the same way. Place the meat in a salad bowl, add finely chopped celery and parsley and canned mushrooms, cut into slices.
Use canned chanterelles or mushrooms instead of champignons. The taste will be more concentrated.
Prepare mayonnaise for dressing. In a mixer, beat 2 yolks with 1 teaspoon of mustard, salt, freshly ground black pepper and 1, 5 tbsp. a spoonful of lemon juice. Pour in 175 ml of olive oil in a thin stream and beat the sauce until it becomes firm. Pour the sauce over the salad, stir and serve.
To make the dressing more fragrant, you can replace half of the olive oil with nut oil.
The hearty salad with fried chicken, mushrooms and beans has an interesting taste. Wash 2 medium chicken fillets, remove excess fat and beat lightly. Chop the cilantro and parsley greens, mix with raw yolk, salt and 2 tbsp. spoons of sour cream. Dip the chicken fillet in the egg and sour cream mixture, then roll in the bread crumbs and fry in hot vegetable oil. Put the finished breasts on a plate lined with paper napkin and cool.
Fry 150 g of mushrooms in a separate skillet. Put them in a bowl, add a little more vegetable oil and simmer 150 g green beans and 2 sweet peppers, peeled and cut into thin strips. Line a flat dish with lettuce leaves. Place the strips of chicken breasts on top of them and place the peppers, beans and mushrooms on top. Serve homemade mayonnaise separately and add it to your salad just before meals.
