An unusual combination of mushrooms, chicken and prunes, the products pleasantly set off each other and reveal the taste in a new way. This salad can be a worthy decoration for any festive table.
It is necessary
- - 350 g chicken fillet;
- - 12 pcs. medium-sized prunes;
- - 1 PC. fresh cucumber;
- - 20 g butter;
- - 1 can of pickled mushrooms;
- - 1 PC. onions;
- - 4 things. chicken eggs;
- - 50 g of chopped walnuts;
- - 50 g of mayonnaise;
- - salt and pepper to taste.
Instructions
Step 1
Hard boil the eggs. Cool and clean. Finely chop the peeled eggs. Wash and peel the onion. Cut into half rings. Preheat a skillet well and melt the butter in it. Fry the onion in oil until golden brown. Drain the mushrooms and let them dry well. Add mushrooms to onions and cook for 10-15 minutes. The mushrooms should be lightly browned.
Step 2
Wash and dry the cucumber, cut into small cubes. Soak prunes in boiling water for 20 minutes, remove, dry and chop finely. Place the walnuts in a ceramic mortar and chop. Cook the chicken fillet, cool and finely chop into cubes.
Step 3
Combine chicken fillet, walnuts, eggs, cucumber and fried cooled mushrooms in a small cup, season with mayonnaise, salt and pepper. Serve garnished with walnuts.
