Salad with canned champignons - 10 simple and delicious recipes with step-by-step photos

Salads with chicken and pickled mushrooms always arouse great interest. If you are looking for snacks for your holiday table, pay attention to these. The dish has a pronounced flavor palette; chicken meat goes well with spicy mushrooms, thanks to the marinade. The remaining products are selected to highlight and improve the taste of the snack. In the proposed selection you will find the most successful examples of recipes.

To prepare appetizers with pickled mushrooms, boiled chicken is traditionally used. If you decide to replace it with smoked meat, make sure that the recipe includes more ingredients with a neutral taste - eggs, potatoes. Then the taste will balance and combine harmoniously.

Salad with canned champignons and pickled cucumbers

A cold salad with pickled mushrooms and cucumbers will appeal to all lovers of rich flavors and pickles. Thinly sliced onions and aromatic oil will add a special piquancy and slight spiciness to the dish.

Cooking time – 10 minutes.

Servings – 1.

Ingredients:

Boiled beets – 1 pc.
Canned champignons – 100 gr.
Pickled cucumbers – 50-70 gr.
Onion – 1/4 pcs.
Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Remove the thin skin from the beets and cut into cubes.

Step 2. We “separate” the mushrooms from the brine, chop them randomly and add them to the beets.

Step 3. In a similar way, chop onions (it is recommended to use red) and cucumbers.

Step 4. Season the chopped ingredients with oil.

Step 5. Mix well to evenly distribute the dressing and serve. Bon appetit!

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Salad “Irina” with smoked chicken, mushrooms and cucumber

The following products will be required:

canned champignons and olives – 150 -200 g;
onion – 1 pc.;
smoked meat – 200-250 g;
green cucumber – 4 pcs.;
chicken eggs – 4 pcs.
sour cream.

Fry the mushroom product, onions and olives. Chop smoked meats and cucumbers into strips. Pass the white through a coarse grater and sprinkle the yolk on top.

The salad is arranged on a plate alternately in layers:

Smokedness.
Cucumber straw.
Fried mushrooms.
Greenery.
Protein.

Each layer should be soaked in sour cream. Garnish with herbs and cranberries or pomegranate. This culinary masterpiece looks charming on the table.

Salad with pickled champignons, chicken and pineapples

When all the banal salads have become boring, and year after year the same appetizers appear on the holiday table, we invite you to try a delicate and light salad with chicken fillet, sweet pieces of canned pineapple and mushrooms.

Cooking time – 35 minutes.

Cooking time – 10 minutes.

Servings – 4.

Ingredients:

Canned pineapple – 200 gr.
Canned champignons – 300 gr.
Chicken fillet – 200 gr.
Hard cheese – 150 gr.
Eggs – 3-4 pcs.
Onion – 100 gr.
Water – 100 ml.
Granulated sugar – 1 pinch.
Vegetable oil – 1-2 tbsp.
Vinegar 9% –1 tsp.
Salt - to taste.
Ground black pepper - to taste.
Mayonnaise - to taste.

Cooking process:

Step 1. Peel the onion, cut into thin rings or half rings and marinate in a solution of 100 milliliters of water, salt, granulated sugar and a teaspoon of vinegar for 5-10 minutes.

Step 2. Cut the mushrooms into small pieces and wait in a dry frying pan until the moisture has completely evaporated. After about 5 minutes, add a little salt, add vegetable oil and brown.

Step 3. Boil the fillet for 15-20 minutes in salted water, cool and cut into cubes.

Step 4. Place the chicken on the bottom of the salad bowl, sprinkle with ground pepper and season with mayonnaise for juiciness.

Step 5. Place cooled mushrooms on top of the breast.

Step 6. Distribute the fragrant onion half rings on top (after squeezing out the vinegar marinade).

Step 7. Pre-cook chicken eggs, “free” them from the shell, chop them and place them in the next layer, coat them with mayonnaise.

Step 8. Cover the egg layer with shavings of grated cheese.

Step 9. We complete the “composition” with pieces of sugar pineapple, cut into small segments of the same size. If desired, decorate with a sprig of parsley or mint and invite guests to the table. Bon appetit!

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Classic salad with prunes

Snacks with prunes taste original, look elegant and are deservedly popular.

You will need:

Breast fillet – 1 pc.
Eggs – 2 pcs.
Fresh cucumber – 1 pc.
Onion - head.
Prunes – 300 gr.
Mushrooms, canned – 300 gr.
Mayonnaise, lettuce, salt.

How to cook:

Boil chicken fillet in slightly salted water. When it cools, cut into cubes of any size.
Boil the eggs, let cool, grate on a coarse grater.
Steam prunes in boiling water in advance. After a quarter of an hour, take it out, blot it, remove the pit, if any. Cut the pulp into thin strips.
Chop the mushrooms into thin slices.
Cut the cucumber into long strips.
Fry the diced onion in a frying pan until lightly browned. Add to mushrooms and stir.
Lay out the prepared products in layers. First, line the bottom of the dish with lettuce leaves.
Place the chicken, scatter the prunes, pour generously with mayonnaise.
Next comes the mushroom layer, followed by cucumbers. A layer of eggs completes the design. Drizzle all foods with mayonnaise sauce.
Place the salad on the refrigerator shelf, be patient for a couple of hours so that the ingredients have time to soak well.

Salad with pickled champignons and beans

Protein salad with pickled mushrooms and beans is a very simple and quick dish that even a schoolchild can prepare. All you have to do is cut the ingredients, season, mix and enjoy the unique taste!

Cooking time – 15 minutes.

Cooking time – 10 minutes.

Servings – 3-4.

Ingredients:

Canned red beans – 300 gr.
Canned champignons – 200 gr.
Eggs (boiled) – 3 pcs.
Green onions – 1 bunch.
Salt - to taste.
Mayonnaise - to taste.

Cooking process:

Step 1. Peel the boiled eggs and chop them.

Step 2. Drain the brine from the jar of champignons and cut the mushrooms into medium-sized pieces.

Step 3. Pour the red beans into a container with high sides and add eggs, mushrooms, finely chopped green onions, a couple of pinches of salt and mayonnaise.

Step 4. Mix the ingredients thoroughly to evenly distribute the dressing and salt.

Step 5. Decorate the salad bowl with lettuce, form a mound of appetizers and begin tasting. Bon appetit!

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Salted mushrooms in the diet

If you really want to go on a strict plant-based diet, but your stomach doesn’t want to accept raw cabbage and other vegetables, then boiled or pickled mushrooms will come in handy.

The fact is that during processing they secrete simply magical mucus for the stomach, which envelops it and helps the digestion process.

An important advantage is their calorie content. 100 g of mushrooms contain only 25 kcal, but this does not prevent them from remaining a very filling product. A little boiled pasta, a few spoons of mushrooms cooked with love and a hearty, but very dietary lunch is ready.

By diversifying your diet with mushrooms, you can easily get rid of chocolate addiction. The fact is that mushrooms contain zinc, and it is it, or rather its lack, that causes this uncontrollable desire for sweet snacks and even alcohol.

You need to approach everything without fanaticism, including mushrooms. Of course, fried porcini mushrooms with onions and sour cream are much tastier than just boiled or even pickled ones, but you will achieve benefits for your figure with such a dish. And, unfortunately, this is not the only negative in this product.

Taking into account the fact that mushrooms take a long time to digest, they are not recommended for dinner; moreover, they can cause stomach problems with all the ensuing consequences (heaviness, bloating, upset).

Also, your stomach will not thank you if you eat mushrooms with fresh vegetables. It will be better if they also undergo heat treatment.

We figured out what a wonderful product this is, as well as the precautions. Now you can start preparing a wonderful salad with salted mushrooms and chicken.

Delicious salad with canned champignons and corn

We present to your attention a recipe for a tender and airy salad that will make you fall in love with it from the first fork. But, despite its lightness, the finished dish is very filling, thanks to its rich mayonnaise dressing; however, after a portion of the appetizer, you don’t feel any heaviness in your stomach at all.

Cooking time – 35 minutes.

Cooking time – 15 minutes.

Servings – 6.

Ingredients:

Chicken meat (boiled) – 300 gr.
Canned corn – 150 gr.
Boiled eggs – 3 pcs.
Canned champignons – 200 gr.
Carrots (boiled) – 1-2 pcs.
Parsley - to taste.
Mayonnaise - to taste.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products: cut up the boiled chicken - separate the meat from the bones and cartilage, separate it into fibers with your hands, peel the boiled carrots and eggs.

Step 2. Remove the pickled champignons from the jar and cut into thin slices.

Step 3. Place poultry fibers on the bottom of a flat plate and brush with a small amount of mayonnaise.

Step 4. Place boiled carrots on the meat, grated on a fine-hole grater, add a little salt and make a mayonnaise mesh.

Step 5. Next, mushrooms (reserve a handful for decoration) + dressing.

Step 6. Place eggs, crushed using a grater, on top of the champignons and make a mayonnaise mesh. Do not press the assembled dish to the surface; it should remain light and airy.

Step 7. Decorate the salad with slices of mushrooms, corn kernels and sprigs of curly parsley. If desired, leave it in the refrigerator for 20 minutes and surprise your guests and loved ones. Bon appetit!

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How to bake chicken with mushrooms in sour cream sauce

The sour cream filling will make the chicken meat very tender and tasty, and thanks to the garlic, it will be aromatic.

Ingredients:

Chicken fillet 400 g
Forest mushrooms 250 g
Potatoes 250 g
Water 150 ml
Flour 80 g
Hard cheese 60 g
Sour cream 40 g
Onion 2 heads
Garlic 2 cloves
Spices
Salt

Method of preparation: Cut the chicken fillet into small pieces. Mix the flour with a little salt and spices and roll the pieces of meat in it. Fry in a frying pan with heated oil until a crust appears.

Meanwhile, finely chop the mushrooms and fry them in a frying pan for 5 minutes, then add them to the chicken and continue frying them together.

Meanwhile, finely chop the onion.

Add to the rest of the ingredients and cook until golden brown. Peel the potatoes and cut them into cubes.

Grease a baking sheet with vegetable oil, place potatoes on it, and fried ingredients on top of it. Prepare sour cream sauce.

Dilute the sour cream with water and squeeze a few cloves of garlic into the liquid. Pour onto a baking sheet. Grate the cheese and sprinkle it on top of the dish.

Place the baking sheet in a preheated oven at 180 degrees and bake until the potatoes are ready.

Simple salad with canned mushrooms and ham

Just once, having prepared an “elegant” and original salad under the interesting name “Swallow’s Nest”, you will return to this recipe again and again, which is not at all surprising. Indeed, in addition to its spectacular appearance, the snack is distinguished by its excellent taste characteristics and affordable ingredients.

Cooking time – 25 minutes.

Cooking time – 15 minutes.

Servings – 3-4.

Ingredients:

Quail eggs (boiled) – 10 pcs.
Chicken fillet (boiled) – 200 gr.
Canned champignons – 100 gr.
Ham – 100 gr.
Egg white – 3 pcs.
Potatoes – 2 pcs.
Dill – 1 bunch.
Salt - to taste.
Ground black pepper - to taste.
Mayonnaise - to taste.
Vegetable oil – 1-2 tbsp.

Cooking process:

Step 1. We disassemble the boiled breast into thin fibers.

Step 2. Cut any ham you like into medium-thick strips.

Step 3. Drain the marinade from the champignons and cut them into slices.

Step 4. Grind the chicken whites using a grater with large holes.

Step 5. Peel the potato tubers and grate them on a Korean carrot grater, fry them in portions in hot oil until they are golden brown.

Step 6. In a salad bowl, mix and season mushrooms, chicken, ham and egg whites - be sure to add salt and pepper, and place on a flat plate in the shape of a bird's nest.

Step 7. Cover the formed salad with ruddy potato strips, and place spotted quail eggs in it. Bon appetit!

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Preparing the salad

If you want your mushroom salad to be lean, then exclude chicken and cheese from the recipe, and instead of mayonnaise, you can prepare a suitable sauce.

First, let's cook the chicken breast. To prevent the meat from becoming bland, add your favorite spices and roots to the water. We tear the finished meat for the salad into small fibers with our hands.
Especially in the lean version of our salad with salted mushrooms, you can’t do without potatoes. It must be boiled and cut into cubes.
We will use small mushrooms whole. if you get large ones, just divide them into 2-3 parts. The main thing is not to forget to rinse them from brine.
Grind the cheese to your liking. If you need it quickly, then grate it, if it’s beautiful, then it’s better to cut it into thin and long strips.
It remains to add green peas, after draining all the brine.
Mix all ingredients and season with mayonnaise.

To make the salad richer in flavor, leave it in the refrigerator for several hours.

This mushroom salad can make an excellent appetizer if, instead of peas, you add pickles to it, which will go well with chicken and potatoes.

Salad with canned champignons and crab sticks

A delicious salad with mushrooms, surimi, green peas and melted cheese will be a wonderful decoration for any holiday table. Thanks to the abundance of ingredients, decorating the salad is very simple, for example, making a Christmas tree out of corn and peas (if it’s the Christmas holidays) or a cross in honor of Easter.

Cooking time – 20 minutes.

Cooking time – 15 minutes.

Servings – 6.

Ingredients:

Eggs (boiled) – 3 pcs.
Crab sticks – 200 gr.
Marinated champignons – 150 gr.
Canned corn – 250 gr.
Canned peas – 30 gr.
Mayonnaise – 100 gr.
Carrots (boiled) – 1 pc.
Processed/hard cheese – 200 gr.
Green onions - 3-4 feathers.
Salt - to taste.

Cooking process:

Step 1. Prepare the food: boil and peel the eggs and carrots, rinse and dry the greens, drain the liquid from the canned food.

Step 2. Cut the surimi into small cubes.

Step 3. Chop the champignons chaotically.

Step 4. Peel the boiled carrots and cut them into small pieces.

Step 5. Grind the eggs in a similar way.

Step 6. Combine all the prepared ingredients in a salad bowl, and add corn there.

Step 7. Cut processed or hard cheese (you can use two types at once) into cubes and transfer to the salad.

Step 8. Finely chop the green onion feathers.

Step 9. Add the greens to the rest of the ingredients, add some salt, season with mayonnaise and mix well.

Step 10. Place the salad on a plate and decorate to your liking with green peas and leftover corn with surimi. Bon appetit!

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Fried mushroom recipe

Delicious salad with smoked chicken and mushrooms includes hard cheese and green cucumber.

Products:

smoked fillet – 1 pc.;
fried champignons – 300-350 g;
“Gouda” – 200-250 g;
green cucumber – 1 pc.;
boiled eggs – 2 pcs.;
greenery;
mayonnaise – 100 g;
salt to taste.

Process:

Cut the smoked meat and green cucumber into squares, pass the Gouda and eggs through a large grater.
Place one by one: fillet, champignons, eggs, cucumber, cheese. Pour mayonnaise over each layer.
Place the dish in the refrigerator for 10 hours. Simply prepare it in the evening and let it cool overnight, so you can eat it in the morning.

Korean-style salad with pickled champignons and carrots

Any cold appetizers prepared with the addition of pickles and Korean pickled vegetables are always piquant, a little spicy and incredibly aromatic. We are preparing a meat salad, which is perfect for diversifying the family diet or friendly get-togethers.

Cooking time – 25 minutes.

Cooking time – 20 minutes.

Servings – 8.

Ingredients:

Chicken (boiled) – 400 gr.
Canned champignons – 400 gr.
Onion – 1 pc.
Korean carrots – 300 gr.
Cucumbers – 3 pcs.
Vegetable oil – 2 tbsp.
Mayonnaise - to taste.
Salt - to taste.

Cooking process:

Step 1. Apply a layer of mayonnaise to the bottom of a large, flat plate.

Step 2. Cut the boiled poultry into small cubes.

Step 3. And place it on top of the sauce.

Step 4. Drain the brine from the jar of mushrooms, cut the champignons into thin slices and fry in vegetable oil for several minutes to get rid of excess liquid. Don't forget to add salt to your taste.

Step 5. We “free” the onions from the husks and cut them into small pieces or half rings.

Step 6. Transfer the onions to the mushrooms, mix and fry for about 5 more minutes.

Step 7. Distribute the browned mushrooms over the chicken pieces.

Step 8. Next, add a layer of carrots.

Step 9. Lightly flavor the Korean component with mayonnaise.

Step 10. Grate fresh cucumbers.

Step 11. Lightly drain the juice and place it on the carrots. Serve the finished salad immediately and enjoy the variety of flavors. Bon appetit!

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Recipe with canned mushrooms

The recipe is suitable not only for a holiday, but also for dinner or lunch.

You will need:

canned mushrooms - 1 jar;
tomato – 1 pc.;
breast – 1 pc.;
sweet bell pepper – 1 pc.;
onion – 1 pc.;
boiled eggs – 5 pcs.;
1 clove of garlic;
sunflower oil – 3 tbsp. l.;
mayonnaise;
salt and pepper.

Tip: after boiling, put the eggs in a cold liquid and lightly mash the shells - this way they will clean well.

Peel the onions and garlic.
Decorate the tomato, eggs and smoked meat into squares.
Chop the garlic and chop the pepper into thin strips.
Divide the mushrooms into quarters.
Chop the onion into half rings and fry a little. Mix all ingredients and add mayonnaise to taste.

Salad with champignons, tomatoes and cheese

An exquisite combination of products, lightness and at the same time satiety - all these words can easily be attributed to the incredibly tasty salad called “Parisian”. This cold appetizer is perfect for a full lunch or dinner, because rice with vegetables and cheese will give you a long feeling of fullness.

Cooking time – 15 minutes.

Cooking time – 10 minutes.

Servings – 2.

Ingredients:

White rice (boiled) – 100 gr.
Canned champignons – 100 gr.
Cucumbers – 60 gr.
Hard cheese – 90 gr.
Mayonnaise – 60 gr.
Tomatoes – 1 pc.
Lettuce leaves – 3 pcs.
Sea salt with herbs – 3 gr.

Cooking process:

Step 1. Place 100 grams of boiled fluffy rice into a large deep salad bowl.

Step 2. Add pieces of pickled mushrooms.

Step 3. Remove the hard skin from the cucumbers, cut into cubes and send along with the champignons.

Step 4. Cut the tomato into large slices and transfer to the already prepared components.

Step 5. Grate a piece of hard cheese directly into the salad bowl.

Step 6. Season the vegetables and mushrooms with mayonnaise and sprinkle with flavored salt and additives.

Step 7. Mix the salad thoroughly. Serve the salad on a bed of lettuce leaves. Bon appetit!

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Chicken with mushrooms in the oven - the most delicious recipe

The recipe is quite simple, even a novice cook can handle it. But it turns out very tasty and satisfying.

Ingredients:

Chicken (or individual parts of the carcass, fillet can be used)
Potatoes - 4-5 pcs.
Mushrooms - 1 pack
Onions - 1 pc.
Mayonnaise
Salt
Spices (to your taste)

Method of preparation: You can use any mushrooms for this recipe, and it’s great if you have fresh ones on hand. But at the moment it’s not a mushroom season at all, so we have a mixture of forest frozen mushrooms. We need to defrost them and then boil them in salted water for 15 minutes. Wash and dry the chicken, cut into portions. Now we will marinate it. Place the meat in a deep bowl and add a little salt, add onion, cut into half rings, and add spices.

Here I completely trust you with the choice, because I know that every housewife has her own favorite seasonings for meat. Let's coat all this properly with mayonnaise. Mix and place in the refrigerator for 30-40 minutes. During this time, the onion juice and mayonnaise will soak the bird, making it tender and flavorful.

If you wish, you can add a few crushed cloves of garlic, which will give the chicken some piquancy.

After the meat is marinated, prepare everything for baking. Peel the potatoes and cut into slices. Grease a baking tray with oil and evenly distribute the potatoes over it and add salt. Cut the boiled mushrooms into small pieces and lay them out in the next layer. Remove the chicken from the bowl and distribute the remaining onions over the mushrooms. Next we lay out the marinated meat.

Place the baking sheet in the oven preheated to 200 degrees. Bake for 40-45 minutes.

If you are a big fan of baked cheese crusts on a dish, then 15 minutes before cooking, sprinkle the dish with grated cheese (any hard type will do)

Juicy, aromatic chicken with mushrooms is ready.