Chicken salad with mushrooms will be a good alternative to boring Olivier. This meat appetizer is no less satisfying, moreover, it has a lot of options with a variety of additives. You can prepare a salad with boiled or smoked chicken, with pickled or fried mushrooms, with the addition of vegetables, pineapples, prunes, cucumbers with various sauces. In any case, the dish turns out to be tender and nutritious.
Boiled chicken salad with pickled mushrooms
You will need:
- boiled chicken - 400 g;
- pickled mushrooms - 200 g;
- canned green peas - 150 g;
- boiled chicken eggs - 3-4 pcs.;
- mayonnaise - 5 tbsp. l.;
- green onions - 1 bunch;
- salt, ground black pepper to taste.
Step by step cooking process
First, cook the meat, boil it in lightly salted water. It is best to choose chicken fillet and breast for salad. The broth remaining after boiling the meat does not need to be poured; use it for cooking other dishes.
Eggs should be boiled in water for at least 8 minutes. They should be steep, firm, but without darkening of the yolks. Once the food is cooked, place it under cold water. This will allow you to quickly chill the eggs and easily peel them while preserving the protein.
Chop the pickled mushrooms as you like. Peel and chop the onion. Cut the cooled chicken and eggs into small pieces. Place all ingredients in a large bowl and mix well the ingredients, including the green peas.
Season the salad with salt and pepper, add the sauce and stir until smooth. Serve the finished dish immediately after cooking; you do not need to insist on it. Garnish with herbs and leftover whole mushrooms on top.
Smoked chicken salad with honey mushrooms and beans
You will need:
- smoked chicken - 350 g;
- pickled cucumbers - 3-4 pcs.;
- canned beans (optionally, you can take peas) - 100 g;
- pickled mushrooms - 250 g;
- sour cream or mayonnaise - 1/2 cup;
- salt and spices to taste.
Cooking process step by step
Cut the smoked chicken into small cubes, removing all cartilage, skin, and bones. It's good if you have poultry fillet, this meat works best. Cut small cucumbers into circles, large ones into cubes.
Drain the canned beans or peas in a colander, rinse the food and add to the rest of the ingredients. Put the small mushrooms in the salad whole, and cut the large ones as you wish.
Put all prepared ingredients in a salad bowl and mix, add salt, pepper and mayonnaise. Store the salad ready-made for up to 48 hours in a cool place. It can be served immediately.
Salad "Birch" from chicken, mushrooms and cucumbers
You will need:
- chicken breast - 380 g;
- fresh champignons - 350 g;
- onion - 1 pc.;
- vegetable oil - 2 tablespoons;
- eggs - 6 pcs.;
- prunes or olives for decoration;
- pickled cucumbers - 250 g;
- mayonnaise to taste;
- parsley, dill, green onions - to taste;
- salt, spices.
Step-by-step cooking process
Cool the boiled chicken breast at room temperature and chop it, you can tear it with your hands into small fibers. Then place it in an even layer on a serving, flat salad dish and brush with sauce.
Cut the mushrooms into thin slices and fry in oil in a pan until the liquid is completely released. Then add finely chopped onions to them, simmer the food for another 8-12 minutes. Cool slightly and spread over the chicken, seasoning with salt and pepper. You don't need to coat the mushrooms with mayonnaise on top, they are already juicy thanks to the oil.
Spread finely chopped cucumbers on the mushrooms and brush with sauce. Boil the eggs and cool. Grate egg whites on a fine grater, put some of them on cucumbers and also coat with mayonnaise. Chop the yolks and sprinkle them over the entire salad. Use the remaining protein to mask the uneven side.
All layers should be well saturated, so cover the salad with plastic wrap or a lid and refrigerate for 2-3 hours. Before serving, on the top of the salad, draw a white birch trunk and branches with mayonnaise, put the leaves of the tree with parsley.
Decorate the white trunk with finely chopped olives. If there are still mushrooms left, lay out a clearing from them under the birch, while making the grass from onion feathers. After decorating, the "Birch" salad can be served on the table.
Puff salad with chicken, mushrooms and cream cheese
You will need:
- boiled chicken breast - 300 g;
- fresh champignons - 250 g;
- fresh tomatoes - 2 pcs.;
- chicken eggs - 3 pcs.;
- cream cheese - 1 glass;
- sprigs of parsley and salt to taste;
- vegetable oil.
Cooking process in stages
Use a molding ring to give the salad the correct shape. First, boil the chicken breast, adding spices, lavrushka, and peeled onions to the water so that the meat gets a rich, pleasant taste.
When the breast is cooked, cool and tear into thin strips. Lightly coat the dish that will be used for serving with cream cheese, put on its ring and put some of the meat on the bottom. Brush the meat also with cream cheese.
Fry mushrooms, chopped with plastic, in vegetable or butter until golden brown. Season with salt, cool and place on top of the chicken. Brush the mushrooms with a layer of cream cheese. Peel the hard-boiled eggs and grate the white and yolk. Place half next to the mushrooms, cream cheese again.
The next layer is chicken again, cover it again with sauce and then chopped tomatoes. If desired, you can pre-blanch the tomatoes. The last to be laid is the chicken and eggs. Insist the salad for half an hour and serve.
Chicken, mushroom and prune salad: a classic recipe
You will need:
- chicken fillet - 400 g;
- champignons - 200 g;
- prunes - 120 g;
- cheese - 160 g;
- walnuts - 60 g;
- butter;
- onion;
- mayonnaise.
Step-by-step cooking process
Wash and chop the mushrooms and onions. Steam the prunes for 15 minutes. Fry the mushrooms and onions in hot oil until golden brown. Boil or bake the chicken separately in the oven, rubbing it with salt, pepper and drizzling with lemon juice.
Place the sliced fillets, sauce, then mushrooms in a plate. It is followed by chopped prunes, then a handful of grated cheese and chopped roasted walnuts. Serve the salad right after cooking to keep the cheese from weathering.
Chicken, mushroom and pineapple salad: a simple recipe
You will need:
- chicken - 250 g;
- canned pineapples - 200 g;
- champignons - 150 g;
- eggs - 3 pcs.;
- cheese - 150 g;
- mayonnaise, salt and spices;
- onion;
- sunflower oil.
Cooking process in stages
Boil chicken fillet with lavrushka. Fry the mushrooms and onions in a frying pan in oil. Grate boiled eggs on a fine grater. Cut the meat into cubes, grate the cheese. Put the forming ring on a serving plate, inside it lay the chicken, pineapple slices, mushrooms, whites with yolks and cheese in layers. Coat all layers with mayonnaise. When the salad is a little soaked, garnish it with berries and herbs: cranberries, parsley and slices of fresh cucumber.
Sunflower salad with chicken, mushrooms and chips at home
You will need:
- chicken fillet - 350 g;
- boiled eggs - 2 pcs.;
- cucumber;
- cheese - 100 g;
- pickled mushrooms - 250 g;
- onion;
- olives, lettuce leaves, chips for decoration;
- mayonnaise, salt and spices.
Step-by-step cooking process
Chop the boiled chicken and put it on a flat round dish, season with salt, pepper and brush with sauce. Next add the chopped pickled mushrooms and onions, then the diced cucumber, mayonnaise and grated boiled egg white.
Next, a layer of grated cheese and chopped yolks on top of the dish, from lettuce leaves form a beautiful design for the bottom of the dish. Lay out the chips in the form of sunflower leaves, instead of seeds - chopped olives.
