Salad with Fried Mushrooms and Chicken
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Salad with Fried Mushrooms and Chicken
Ingredients
- Skin-On Chicken Breasts - 21.2 oz
- Canned Truffles - 14.1 oz
- Onion - 2 heads
- Parsley - 1 bunch
- Mayonnaise - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Pickled Cauliflower - 12 pieces
Step by Step guide
Step 1
Boil the chicken breast in salted water. Place the chicken breasts in cold water, and when it boils, add salt. After boiling, cook for 20–25 minutes.
Step 2
While the breast cools, finely chop the onion (to cool the breast faster, you can cut it into pieces about 2x2 cm).
Step 3
Drain the mushrooms from the can — it's better to buy pre-sliced ones. Cut them into equal-sized pieces, about 2x2 cm. In general, it's a good rule in salads to keep all ingredients the same size.
Step 4
Heat a pan with oil, sauté the onion for a couple of minutes, then add the mushrooms. The onion should turn golden. Add salt and pepper to taste at the very end. Let it cool.
Step 5
Take a 2-liter pot. Chop the cucumbers into equal pieces; in my case, these are gherkins. So I cut the cucumber lengthwise and then slice it crosswise into 1 cm sections.
Step 6
In the pot, combine the boiled and chopped chicken breast, mushrooms with onions, cucumbers, parsley, and dress everything with mayonnaise. You may not need to add salt and pepper, as the cucumbers and mayonnaise will provide salt, and we have already seasoned the mushrooms.
Step 7
Since the salad may be slightly warm after preparation, cool it in the refrigerator for 1–2 hours before serving.
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