Chicken and mushrooms are two products that complement each other wonderfully. Salads prepared with these two ingredients invariably turn out satisfying and nutritious, do not require much effort and are completely self-sufficient. Moreover, as a rule, these products are consumed by almost everyone, regardless of gender and age.
Men who love meat snacks especially admire chicken and mushroom salads. You can easily serve grilled vegetables or your favorite grains as a side dish.
In any case, salads with chicken and mushrooms will perfectly complement the diet and find a place on any table.
“Tsarskiy” salad with chicken and champignons
This salad deservesly deserves its name - it really looks very festive.
In order to create such a masterpiece, you don’t need much at all: a serving ring to lay out beautifully in layers, or any shape of salad bowl and cling film. The second option is preferable, since the salad is still a changeling salad. The dish is very satisfying and does not need side dishes, and the combination of mushrooms and meat is a direct path to the heart of any man.
Cooking time: 50 minutes. Number of servings: 3.
Ingredients:
- Chicken fillet - 120 g.
- Fresh champignons - 4-5 pcs.
- Spicy carrots “Korean style” - 70 g.
- Russian cheese—70 g.
- Two potatoes.
- Two chicken eggs.
- Sunflower oil - for frying.
- Mayonnaise - 3 tsp.
- Fresh herbs - one bunch
Preparation:
1. Grate hard cheese on a hand grater. It is better to use the side with small holes. Cover the salad bowl with cling film and carefully lay out the cheese as the first layer. It needs to be pressed down properly so that it is not loose. If you want to make the salad more savory, replace the traditional cheese with Edamer or Maasdam.
2. Champignons or other mushrooms should be fried in a frying pan with a little vegetable oil. Frying duration is no more than 3-4 minutes. Cool the fried mushrooms and spread them in a second layer into a salad bowl, and apply a layer of mayonnaise on top. Even wild mushrooms are suitable for cooking, but in this case they will fry a little longer.
3. Place chicken eggs in salted water and boil hard. To grind, use a grater or hand blender. Do not forget to grease with mayonnaise, otherwise the salad will not be soaked and will be dry.
4. You can take home-made Korean carrots, or you can use the ones sold in the store. Gently spread the carrots over the eggs; you don't need to apply the sauce.
5. Chicken meat should be boiled in advance; this has a lot of advantages. Firstly, you can significantly speed up the active cooking time, and you will also have excellent broth left over for the first course. The meat must be cut into small pieces and placed evenly in a salad bowl.
6. The last layer is boiled potatoes. It should be chopped as standard - just grate it on a hand grater and distribute it on top of the remaining layers. You need to compact it tightly to make the salad tastier. After half an hour of waiting in the refrigerator, you need to put it on a dish and remove the cellophane. Garnish with fresh herbs for a more impressive presentation.
Sunflower salad
A beautiful salad for any occasion.
Ingredients:
- Chicken fillet 200 gr.
- Champignons 200 gr.
- Eggs 3 pcs.
- Hard cheese 100 gr.
- Olives 1 b.
- Potato chips 1 p.
- Mayonnaise
Preparation:
Boil the chicken fillet and cube it. Place it on a plate. Lubricate with mayonnaise. Mode and fry the mushrooms. Lay out a layer. Lubricate with mayonnaise. We separate the whites from the yolks. Rub the whites onto the mushrooms and coat them with mayonnaise. Three cheeses on a grater and place on whites. Mayonnaise. Place the salad in the refrigerator for 12 hours. Before serving, decorate the salad with finely grated yolks, insert chips in a circle and decorate the top with olives cut into 4 pieces.
Venice salad with chicken
You can easily prepare this salad without layering.
But it is precisely such an expressive presentation that allows us to call the salad the key dish of the festive table. This dish is one of those that absolutely everyone likes - be it adults or children. And yet, even in such a strict recipe there is room for imagination: boiled meat can be replaced with smoked meat, and fresh cucumber with pickled one. In this case, the salad will also turn out very tasty and interesting in appearance.
Cooking time: 40 minutes. Number of servings: 2.
Ingredients:
- Chicken meat - 120 g.
- A couple of potato tubers.
- One fresh cucumber.
- Champignons - 4-5 pcs.
- Shredded cheese - 2 tbsp. l.
- Mayonnaise sauce - 3 tsp.
- Sunflower oil - for frying.
- A bunch of greenery.
Preparation:
1. Peel the root vegetable and boil until tender. Then grate and place in a serving ring. If you don’t have such a device, you can make a mold out of foil or take part from a muffin pan.
2. Be sure to apply mayonnaise after each layer, it will allow the salad to be more tasty and not dry. Boil or bake the chicken - this should be done in advance to save cooking time. Place the chopped meat in a second layer and cover with mayonnaise.
3. Instead of champignons, you can also use wild mushrooms. A very interesting salad taste is obtained if you choose porcini mushrooms or chanterelles. The mushrooms must be fried for three to five minutes, then cooled and placed in a mold. Don't forget to coat with mayonnaise.
4. Remove the skin from a fresh cucumber - it is quite tough and most often tastes bitter. Chop the vegetable into small cubes and spread over the mushroom layer.
5. Hard cheese should be crushed - for this you can use a hand grater or blender. If you are a fan of savory flavors, then replace Russian cheese with Maasdam. It will give an unusual aroma and a bright aftertaste.
6. The salad should be allowed to brew for at least a quarter of an hour. You can decorate with sprigs of dill or cilantro.
Salad with cottage cheese
A tasty and nutritious salad with a lot of protein.
Ingredients:
- Green onions - to taste
- Champignons – 100 g
- Prunes – 100 g
- Smoked chicken – 500 g
- Onions - 1/2 pcs.
- Crumbled cottage cheese - 500 g
- Mayonnaise
Preparation:
Chop the onion into half rings.
Fry chopped mushrooms.
Chop the prunes into cubes.
Cut the breast into slices.
Chop the onion. Connect all components.
“Uncle Vanya” salad with chicken
Is it possible to satisfy your hunger with just a salad?
You will get the answer to this question by preparing a salad with the meaningful name “Uncle Vanya”. The salad has a very interesting taste, thanks to Korean carrots and chopped walnuts. Meat and mushrooms complement each other wonderfully, making the appetizer filling and high in calories. Champignons can be replaced with oyster mushrooms or chanterelles. If you decide to use wild mushrooms, do not forget to soak them before cleaning - the forest debris will come off very easily. The serving of the dish in portions is very interesting, so your guests are amazed not only by the wonderful taste, but also by the appearance of the snack.
Cooking time: 50 minutes. Number of servings: 4.
Ingredients:
- Chicken fillet – 250 g.
- Fresh champignons – 200 g.
- Half an onion.
- Pickled cucumbers – 100 g.
- Korean carrots – 150 g.
- Two chicken eggs.
- Walnuts - several pieces.
- Mayonnaise - for dressing.
- Vegetable oil – 1 tbsp. l.
- Salt, freshly ground black pepper - to taste.
Preparation:
1. The fillet must be boiled in salted water, this will take about half an hour. But it’s better to prepare the meat in advance to speed up cooking. Chop the finished chicken into pieces. As for the broth, it is ideal for making soups.
2. Peel the mushrooms, chop and fry in a heated frying pan adding a little oil. The onion should be peeled and chopped as finely as possible. Add the onion to the mushrooms and sauté until soft.
3. You can also use cucumbers in barrels, but pickled ones highlight the other ingredients much more clearly. Boil chicken eggs and chop them using an egg slicer or a sharp knife.
4. You can cook Korean carrots yourself. To do this, you just need a special grater, a couple of cloves of garlic and coriander. You don't need to add any other spices - it's a matter of taste. Add the finished carrots to the bowl with the rest of the ingredients.
5. The last step is to add a handful of chopped nuts. Season the salad with mayonnaise, add a little salt and serve. You can garnish with fresh parsley.
How to prepare a salad with fried champignons and chicken - 15 varieties
- Classic salad with fried champignons
- Pineapple salad
- Unusual salad with prunes
- Celery salad
- Juicy salad “Beloved Husband”
- Hearty salad with bacon
- Cucumber salad
- Salad with tongue
- Hearty salad with peas
- Salad with shrimp
- Smoked chicken salad
- Salad with cottage cheese
- Corn salad
- Korean carrot salad
- Salad with pickles
Salad "Signor"
It’s not often that you find meat in a salad that is not boiled, but baked in the oven.
It is in this salad that dietary chicken from the oven is used, which gives a simply unforgettable delicious taste to the entire appetizer. The highlight is the canned corn; it gives the salad juiciness and a sweet aftertaste. If you are looking for a hearty, but at the same time light salad to conquer your man, you have found this recipe. No man can resist a salad with the romantic name “Signor”, and you can easily see this.
Cooking time: 1 hour 10 minutes. Number of servings: 4.
Ingredients:
- Fillet – 300 g.
- Canned champignons – 300 g.
- Sweet corn – 250 g.
- Peeled walnuts – 100 g.
- Quail egg – 5 pcs.
- Two medium onions.
- Mayonnaise sauce – 5 tbsp. l.
- Sunflower oil – 2 tbsp. l.
- Salt and freshly ground pepper to taste.
- A bunch of parsley.
Preparation:
1. Chicken fillet can easily be replaced with turkey fillet. In addition to taste differences, the salad in this case will be more dietary. Before baking, rub the meat with coarse sea salt and pepper. Cooking time averages 50 minutes, but generally depends on the power of your oven.
2. Peel the onion and cut into thin half rings. If your champignons are small in size, then you don’t have to cut them. Fry vegetables in sunflower oil until soft.
3. Grind the boiled meat into strips. Grind the walnuts either in a blender, or - if you don’t have such equipment - using a mortar or rolling pin.
4. Remove the marinade from the corn and add it to the future salad in a bowl. It is not necessary to use mayonnaise for dressing; it can be sour cream or classic yogurt without additives. As for the pepper, it is better to add it freshly ground using a mortar - this option is the most fragrant.
5. Boil quail eggs until hard. Once cooled, cut them into halves and decorate the salad. Any available greenery is also suitable as decoration.
Recipe with canned champignons and corn.
I present to you one of the quick recipes. You suddenly want an unusual salad, but don’t want to cook, then let’s run to the store. The number of ingredients is minimal, it is prepared in one go, and the taste will pleasantly surprise you. When choosing ingredients, pay attention to their freshness and expiration date.
Ingredients:
- Corn, canned 4-5 tbsp. l,
- Boiled chicken fillet,
- Champignons, canned 4-5 tbsp. l.,
- Pitted olives - 10-15 pieces,
- Egg 2 pcs.,
- Onion 1 pc.,
- Vegetable oil,
- Mayonnaise.
1. First of all, boil the eggs; you need to wash them first. To get hard-boiled eggs, you need to cook them for at least 10 minutes. Cool them under cold water, peel them and cut them into cubes.
2. While the eggs are boiling, let's take care of the onions. We clean it, cut it into half rings and fry it in a small amount of oil until golden brown.
3. Cut the canned mushrooms into small pieces, cut the olives into rings.
4. Cut the boiled chicken fillet into pieces.
5. Now the ingredients are ready, mix everything in a salad bowl and season with mayonnaise.
As you can see from the recipe, everything is prepared simply and quickly. I often prepare this salad at home for my family.
To make the taste brighter and more interesting, choose high-quality corn and champignons. Depending on the brand of the manufacturer, the taste of the finished dish will also change. Bon appetit.
Salad “Beloved Husband” with chicken and cheese
This recipe will not leave any man indifferent, because it is very nutritious.
Men simply love meat salads, and this one has a smoky taste and a spicy aroma from chopped garlic. It is not at all difficult to prepare, and with our step-by-step descriptions, any cook will cope with this task in no time. Processed cheese should be chosen from trusted manufacturers, without the addition of vegetable oils. As for tomatoes, take a small, dense fruit; it will not release much juice.
Cooking time: 35 minutes. Number of servings: 2.
Ingredients:
- Smoked chicken meat - 150 g.
- Fresh champignons—6-7 pcs.
- Processed cheese “Druzhba” - 70 g.
- Two chicken eggs.
- One clove of garlic.
- Mayonnaise - 2 tbsp. l.
- A small tomato and a bunch of herbs for decoration.
Preparation:
1. Cut the smoked chicken into small even cubes. For a winning presentation, it is better to lay out the salad in layers in a serving ring. The first layer will be chicken meat; apply mayonnaise on top in an even layer.
2. In order to grate the cheese easily, use a simple tip - put the cheese briquette in the freezer for 10 minutes, and only then grate it. Mix cheese with finely grated eggs and garlic. You can also grate the garlic, or you can just chop it finely. The egg-cheese mixture will be the second layer of salad. It is important to post only half, the second part will be needed later.
3. Peel the onion and chop as finely as possible, do the same with the mushrooms. By the way, you can also use forest mushrooms. This will make the dish even more flavorful. Mushrooms and onions must be sauteed in a frying pan with a thick bottom for three to five minutes.
4. Carefully place the mushroom layer in the mold and spread evenly with mayonnaise.
5. The last layer is the second part of the cheese mass. It needs to be compacted well, this is important for layered salads. Once everything is ready, place the appetizer in the refrigerator to soak for at least half an hour.
6. Before serving, garnish with thinly sliced tomato half rings and herbs.
Unusual salad with prunes
A very elegant and tasty dish for any menu.
Ingredients:
- Mayonnaise - 100 g
- Prunes – 50 g
- Pepper
- Champignons – 400 g
- Natural yogurt – 100 g
- Onion - 1 pc.
- Cucumbers - 2 pcs.
- Salt
- Eggs - 2 pcs.
- Chicken legs - 400 g
- Garlic - 2 cloves
Preparation:
Chop the mushrooms and onions very finely.
Saute the ingredients in oil and bring to taste.
Boil the hams, remove the bones and skin, and then chop them.
Grate the boiled eggs.
Grate the cucumbers.
Chop the prunes into small pieces.
If the dried fruit is very dry, you should steam it with water.
Mix mayonnaise with garlic.
Form the salad in a cooking ring in layers: chicken, mayonnaise dressing, prunes, mayonnaise, mushrooms, mayonnaise dressing, eggs, mayonnaise, cucumbers.
Let the finished salad brew thoroughly.
Salad "Little Red Riding Hood"
This salad is very interesting in its presentation.
The fact is that the crushed tomatoes that cover the top of the salad really look like a famous piece of clothing. In addition, with its name, the salad seems to send the guest eating it into a fairy tale. Non-trivial, and very memorable. For salad tomatoes, it is better to take Cherry varieties, or, in extreme cases, plum varieties. They are firm and easily retain their shape after cutting, and are not too juicy. You can take mayonnaise of any fat content, it can also be easily replaced with sour cream sauce - just combine sour cream with chopped garlic. Cooking time: 45 minutes. Number of servings: 3.
Ingredients:
- Champignons – 150 g.
- Smoked chicken – 150 g.
- One small onion.
- Two chicken eggs.
- Russian cheese – 80 g.
- Mayonnaise sauce – 3 tbsp. l.
- Cherry tomatoes – 3 pcs.
- Sunflower oil – 2 tbsp. l.
- A bunch of any greenery.
- Salt, freshly ground pepper - to taste.
Preparation:
1. Peel champignons or any other mushrooms and cut into slices. Chop the onion into small pieces. You can also take wild mushrooms; white mushrooms are perfect. To prevent onions from irritating your eyes, microwave them for 15 seconds when chopping. Be careful not to overcook, otherwise the head may cook. Fry the vegetables over medium heat with oil for about 4-5 minutes.
2. Serve the salad using a serving ring. If this is not the case, then you can make it yourself from foil or from an old plastic bottle. Smoked chicken - it’s better to take the breast - cut into small even cubes.
3. Boil chicken eggs for at least 10 minutes, then cool and grate on a coarse grater. Grated eggs will be the second layer of salad, but it is important that there is mayonnaise between it and the chicken. The sauce will prevent the salad from being dry.
4. When the fried mushrooms and onions have cooled down, they can be laid out in the next layer. The sauce is not necessary here, since the mushrooms themselves are residually fatty.
5. As for grated cheese, it is better to use neutral cheese. For example, Russian. But if you are a fan of savory flavors, then take Maasdam or Edamer. Spread the cheese in an even layer and cover with mayonnaise.
6. It is better to take a tomato that is medium-sized and firm to the touch. This will not release excess juice and will be easy to cut. The tomato should be cut into even, medium-sized cubes and placed on top. This is the final layer, it needs to be salted. After all the steps, place the salad in the refrigerator for a quarter of an hour or longer. Serve garnished with greens.
Chicken and fried champignon salad with fresh cucumbers
Just the sight of a beautifully decorated salad prepared according to this recipe is a delight. And most importantly, it is nourishing, juicy, incredibly tasty and very healthy.
Ingredients:
- boiled chicken breast – 300 g
- fresh champignon mushrooms – 400 g
- onion – 1 pc.
- chicken eggs – 4 pcs.
- fresh cucumbers – 3 pcs.
- green peas - to taste
- vegetable oil - for frying
- mayonnaise – 3 tbsp. spoons
- salt, ground black pepper - to taste
- dill greens - for decoration.
Preparation.
1. Finely chop the onion. Cut the mushrooms into small cubes. Place the onion in a frying pan heated with a small amount of vegetable oil and fry until transparent. Then add the champignons and continue frying over medium heat until the mushrooms are cooked (until the mushroom juice has completely evaporated).
2. Hard boil the eggs and cool. Cut the chicken breast and eggs into small cubes, and the cucumbers into strips.
3. In a deep bowl, combine all the prepared ingredients: chicken, mushrooms and onions, peas, eggs, cucumbers.
4. Then add salt, pepper, season with mayonnaise and mix thoroughly.
Place the salad in a glass or crystal salad bowl, garnish with dill and serve.
White Birch Salad
This salad is not at all complicated as it might seem at first.
The point is that the snack owes its name primarily to its appearance. Housewives often use olives as decoration, but small strips of prunes also work well. Absolutely any greens will do, but most often housewives use parsley due to the external similarity of the leaves to birch leaves. This salad is perfect as an alternative to the usual salads, and it’s also quite filling. Pickled cucumbers add a subtle sourness, which is quite interesting in itself in meat salads. And if you add a little garlic, the piquant aroma will perfectly highlight the combination of mushrooms and cheese.
Cooking time: 1 hour 15 minutes. Number of servings: 4.
Ingredients:
- Chicken breast – 120 g.
- Three chicken eggs.
- Hard cheese – 70 g.
- Pickled cucumbers – 70 g.
- Champignons – 50 g.
- Olives – 2-3 pcs.
- Oil for frying – 20 ml.
- Mayonnaise – 60 ml.
- Fresh greens - 5-6 branches.
Preparation:
1. Cut the champignons into slices and place in a heated frying pan. If your mushrooms have just come out of the freezer, then you shouldn’t defrost them. The only thing is that you will have to fry it a little longer than 5-7 minutes.
2. Boil the breast in water with salt and a couple of bay leaves. When the meat has cooled, chop it into strips or small cubes and pour into a salad bowl. Apply mayonnaise on top with a thin layer.
3. Place cooled fried mushrooms on the meat layer. In order for the salad to be juicy, you also need to apply the sauce and distribute it on the mushrooms.
4. Pickled cucumbers can be replaced with pickled ones. This fact will not change the taste of the salad too much. Peel the cucumbers, grate them or cut them into small strips.
5. Gently grate the hard-boiled eggs and spread them evenly over the remaining layers.
6. The last layer of cheese and mayonnaise is laid out. This is done because the cheese needs less time to soak than other layers.
7. All that remains is to decorate. Place a few mushrooms and finely chopped greens at the bottom, the trunk of the future birch is made from olive straws, and the crown is made from chopped parsley. The salad needs to sit for a little while, at least half an hour. Then you can serve it to the table.
Light salad with fried mushrooms and herbs
Very fast preparation.
Ingredients:
- Mushrooms 400 gr.
- Lettuce leaves
- Red onion 1 pc.
- Chicken thigh 1 pc.
- Fresh cucumber 2 pcs.
- Egg 2 pcs.
- Corn 1 b.
- Mayonnaise
- Salt pepper
- Vegetable oil
Preparation:
Cut the champignons and onion into half rings. Fry the champignons and add a little salt. Transfer to a plate. Fry the onion until golden and transfer to a bowl with mushrooms. Cut cucumbers and boiled eggs into strips. Remove skin and bones from the boiled chicken thigh and cut into pieces. Place everything in a bowl. Add corn. Season with mayonnaise and mix everything.
Salad “Mushroom Glade” with champignons
This salad is the real star of any holiday feast.
It is named so because of its elegant appearance - after all, it is, indeed, like a forest clearing strewn with mushroom caps. You can assemble the dish using a serving ring or by simply turning it over. In both cases, the salad turns out very beautiful and attractive. To make the dish more delicious, you should choose mushrooms of the same size. On the sides, the salad usually does not look very presentable, but this can be easily corrected with sprigs of dill and parsley.
It’s easy to replace ordinary champignons with pickled mushrooms, and the salad will also turn out incredibly good.
Cooking time: 60 minutes. Number of servings: 3.
Ingredients:
- Canned champignons - 8-10 pcs.
- Two potato tubers.
- Three chicken eggs.
- Chicken meat - 200 g.
- Two pickled cucumbers.
- Mayonnaise or sour cream - 4 tbsp. l.
- A bunch of parsley or cilantro.
Preparation:
1. First of all, you need to line the salad bowl with cling film. This will make it easy to turn the appetizer when it's ready. Place mushrooms on the bottom, caps down. Instead of pickled mushrooms, you can take boiled champignons.
2. Wash the parsley and dry it. Then finely chop and lay out so as to fill all the voids between the mushrooms. In the finished version, this will create the illusion that mushrooms are growing in green grass.
3. Potatoes need to be boiled. It’s easier to do it “in uniform” and then clean it. The root vegetable should be grated using a hand grater and the mushrooms should be covered with this layer. On top, in order for the salad to be juicy and not dry, you need to cover it with an even layer of mayonnaise.
4. Place chicken eggs in cold water, wait until they boil and boil hard. After which the eggs are grated on a regular manual grater and laid out in a neat layer. Be sure to coat with sauce so that the salad does not turn out dry.
5. Peel the pickled cucumbers and chop into strips. Some housewives use a grater, but this will result in a lot of liquid. If you do grate a cucumber, dry it in a frying pan and then put it in a salad bowl.
6. Boil the chicken meat and chop it into even cubes. After the layer is laid out, cover it with mayonnaise.
7. The salad should be allowed to brew in the refrigerator, optimally for a couple of hours. After this, turn the dish over and remove the film. The salad is ready and can be served.
Classic salad with fried champignons
A very nutritious salad made from simple ingredients for any occasion.
Ingredients:
- Onion - 1 pc.
- Ham - 1 pc.
- Carrots - 1 pc.
- Mayonnaise
- Mushrooms – 300 g
- Eggs - 3 pcs.
- Potatoes - 2 pcs.
Preparation:
Boil potatoes, chicken legs and eggs. Chop the brisket into cubes.
Peel the onion and chop it.
Peel and grate the carrots.
Fry the champignons in oil.
Fry onions and carrots.
Grate the potatoes and eggs - separately the yolks and whites.
Place the potatoes in the first layer and smooth out. Grease with mayonnaise.
It is best to form a salad using a special ring mold.
Then lay out the fillet, covering it with a mesh of mayonnaise.
Place a layer of fried vegetables and mushrooms.
Grease with sauce and cover with egg whites.
Cover the salad with a mayonnaise mesh and cover tightly with the yolks. Serve the dish after steeping!
Salad “Spicy note”
The salad gets its name from the savory yogurt-based sauce.
It is done quite easily. To do this, crushed garlic should be mixed with table mustard and added to yogurt. Although you can season it with regular mayonnaise. The salad is based on everyone's favorite poultry, mushrooms and tomatoes. That is why this salad can be easily served on a holiday table, or as an addition to a regular dinner with the family.
Cooking time: 50 minutes. Number of servings: 4.
Ingredients:
- Chicken fillet – 1 pc.
- Fresh champignons – 150 g.
- Hard cheese “Royal” - 100 g.
- Plum tomatoes – 100 g.
- Vegetable oil – 1 tbsp. l.
- Mayonnaise (yogurt-based sauce) – 3 tbsp. l.
- Iceberg lettuce – 3 leaves.
- Salt and ground pepper - to taste.
Preparation:
1. Boil the chicken fillet for half an hour. If you add table salt and a couple of bay leaves to the water, you will get an excellent dietary broth that can be used for first courses. When the meat has cooled, it needs to be chopped into cubes
2. In order for the salad to be attractive and appetizing, it is important to serve the dish in an interesting way. To do this, you need to put bush lettuce leaves on a plate, and chopped meat on it in a heap.
3. Fry the champignons in a small amount of sunflower or any vegetable oil. When the mushrooms have cooled, place them on a plate on top of the mushrooms.
4. The creamy sauce is very easy to make. Chop the garlic clove, add a spoonful of mustard and plain yogurt. Pour this mixture over the mushroom layer. If it is not possible to make sauce, then you can use ordinary mayonnaise. To make the taste brighter, you should supplement the mayonnaise with a spoon of dry or chopped clove of garlic.
5. Cut the tomatoes into cubes and place on top, sprinkle generously with grated cheese. All that remains is to decorate the salad and you can serve it to the table.
Salad with tongue
A very hearty, nutritious salad “with character” will perfectly complement vegetable snacks.
Ingredients:
- Fresh ginger - 1 pc.
- Celery root - 2 pcs.
- Soy sauce - 150 ml.
- Fresh mushrooms - 300 g
- Balsamic vinegar - 50 ml.
- Beef tongue - 1 pc.
- Garlic - 1 g
- Vegetable oil - 50 ml.
- Onion - 1 head
- Honey - 3 tbsp.
- Chicken breast – 500 g
Preparation:
Boil celery root, tongue and chicken. Chop the cooled ingredients into cubes.
Fry the champignons along with the onions.
Combine all ingredients for sauce.
Combine all the ingredients of the salad and leave the dish to brew.
Raffaello salad with chicken and mushrooms
The Raffaello appetizer will easily surprise your guests and family.
It's all about appearance. After all, to serve, this salad is rolled into balls and covered with a layer of finely grated cheese. The finer the main incidents are chopped up, the smaller and more accurate your “raphaels” will turn out. You can use any cheese, the main thing is to grate it on a fine grater. Better yet, the best option is to grind it into cheese crumbs in a blender. The appetizer, among other things, turns out to be quite filling. After all, it contains mushrooms and chicken - these products combine amazingly with each other. Be sure to try preparing this salad for your next celebration, and you will be pleasantly surprised by the reaction of the guests at the table.
Cooking time: 45 minutes. Number of servings: 5.
Ingredients:
- Chicken breast - 180 g.
- Fresh champignons—7-8 pcs.
- Hard cheese - 70 g.
- One small onion.
- Two medium chicken eggs.
- One small pickled cucumber.
- Vegetable oil - 25 ml.
- Mayonnaise - 30 ml.
- Salt and spices - to taste.
Preparation:
1. Mushrooms – it’s better to take champignons – peel and fry in a frying pan. If you have other mushrooms, it is better to take white ones. Oyster mushrooms are not suitable for this salad; they have a rigid structure even after heat treatment. Also add chopped onion to the pan. Sauté vegetables for 5 minutes until they are soft.
2. It is worth boiling chicken eggs in advance. For the salad, you need the eggs to be hard-boiled, so cooking will take about 10 minutes. Grate the finished eggs using a hand grater.
3. Grind chicken meat, boiled or baked, into small pieces. As for cucumbers, it is better to peel them. Cut the vegetable itself into neat strips.
4. Season all ingredients with mayonnaise and stir well. You can add a pinch of salt and freshly ground black pepper. It will add flavor.
5. You need to form balls from the resulting salad mass. The size is at your discretion, but still, the smaller the balls, the more pleasant they are to eat.
6. The final touch is to sprinkle generous amounts of crumbled cheese onto the balls. This can be grated cheese, or chopped in a blender. Serve the appetizer on the table after decorating it with herbs.
Salad with champignons, cilantro and lemon juice
Fromthegrapevine.com
Ingredients
- 450 g fresh champignons;
- 1 small bunch of cilantro;
- 60 ml lemon juice;
- 60 ml olive oil;
- salt and pepper - to taste.
Preparation
Wash and dry the champignons.
Then peel and cut into thin slices. Chop the cilantro. Mix lemon juice with oil. Pour it over the mushrooms and herbs, add salt and pepper.
Try it
