Salad with chicken and mushrooms is a very tasty and simple dish for both a holiday table and a regular lunch. There are so many different delicious salad recipes in which the main ingredients are chicken and mushrooms, but before the holiday, many women are frantically looking for a working recipe or want to diversify their usual salad with new ingredients or serving.
- A simple classic recipe for salad with chicken and mushrooms
- Layered salad with chicken, mushrooms, cheese and egg
- Salad with chicken, mushrooms and pineapple in layers
- Simple and delicious salad with chicken, mushrooms and cucumber
- Salad with chicken, mushrooms and Korean carrots
- Step-by-step recipe for salad with smoked chicken and champignons
- Chicken salad with prunes and walnuts
- Delicious salad with chicken, mushrooms and corn
- Salad with chicken, mushrooms and fried onions
- A simple recipe for salad with chicken, mushrooms and potatoes
A simple classic recipe for salad with chicken and mushrooms
This dish requires only three main ingredients: chicken, onions and mushrooms, and the taste comes with a twist that comes from marinating the mushrooms in vinegar.
- Chicken breast 700 (grams)
- Canned champignons 1 jar (pickled)
- Bulb onions 2 (things)
- Vinegar 2 (tablespoons)
- Vinegar 2 (teaspoons)
- Mayonnaise 5 (tablespoons)
- Salt taste
- Fresh greens, grated cheese For decoration
- Cheese 200 (grams)
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How to prepare a delicious salad with chicken and mushrooms? Wash the chicken breast, dry it with paper towels, and remove the fillet from the bone. Boil the chicken in salted water, cool and tear into fibers.
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Peel the onion, rinse and cut into thin half rings, wash and dry the greens.
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Place the onion in a sieve or colander and rinse thoroughly under cold running water to remove the bitterness.
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Place the onion in a plate, pour cold water mixed with 2 tbsp. l. vinegar. Leave to marinate for half an hour.
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Open the jar of mushrooms, pour 2 tsp directly into the marinade. vinegar 9% and let stand for 20 minutes, then place the mushrooms in a sieve, let the moisture escape, cut the mushrooms into strips.
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In a deep bowl, mix chicken pieces, mushrooms and onions (pre-drain and squeeze). Add mayonnaise and mix. Taste and add salt if necessary.
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Place the salad in the form of a beautiful mound on a plate, sprinkle with finely grated cheese, and garnish with bunches of greens and remaining mushrooms.
Bon appetit!
Layered salad with chicken, mushrooms, cheese and egg
The hit of any holiday table is a layered salad with the addition of mayonnaise. The combination of chicken, mushrooms and cheese is one of the classics, proven over the years, and finely chopped eggs soften the taste of the main components and serve as a topping to decorate the finished salad.
Cooking time: 1 hour 15 minutes.
Servings: 6.
Ingredients:
- Chicken fillet – 460 g.
- Mushrooms – 320 g.
- Onions – 1 pc.
- Garlic – 1 clove.
- Hard cheese – 150 g.
- Chicken eggs – 3 pcs.
- Mayonnaise – 130 g.
- Sunflower oil – 2 tbsp. l.
- Salt and ground pepper - to taste.
- Parsley - a couple of sprigs.
Cooking process:
1. If necessary, remove the chicken fillet from the breast, rinse the meat under running cold water, and dry.Boil the chicken in salted water, drain in a colander and let cool.
2. Hard boil the eggs, remove the shells. Separate the eggs into whites and yolks, grate separately on a coarse grater.
3. Grate the cheese on a fine grater. Cut the cooled fillet into small cubes.
4. Peel the onion and garlic, rinse and cut into small cubes. Wash the greens, dry and finely chop.
5. Wash the mushrooms (preferably champignons), dry and cut into thin slices.
6. Fry onions, garlic and champignons in a hot frying pan, adding vegetable oil. Add salt and pepper, stir and cool.
7. To shape the salad, take a flat dish or plate on which it will be served and a small-diameter molding ring (you can cut it from the middle of a plastic bottle, trimming it from the edges). Place the first layer of chicken inside the ring. Coat it generously with mayonnaise.
8. Next, lay out the mushrooms with onions and garlic, grease with mayonnaise.
9. Put a layer of proteins, a little mayonnaise, a layer of cheese, a little mayonnaise.
10. Sprinkle grated yolks on top of the salad and put it in the refrigerator before serving. Just before serving, sprinkle the edges of the salad with herbs and carefully remove the ring.
Bon appetit!
Salad with chicken, mushrooms and pineapple in layers
Even if you don't like sweet ingredients in layered salads, give this one a try. It is very juicy and nutritious. It is better to take pineapples in the form of pieces so as not to cut them later.
Cooking time: 1 hour.
Servings: 6.
Ingredients:
- Chicken fillet – 360 g.
- Fresh champignons – 230 g.
- Hard cheese – 120 g.
- Onions – 2 pcs.
- Pineapples - 0.5 cans.
- Mayonnaise – 220 g.
- Chicken eggs – 2 pcs.
- Vegetable oil – 2 tbsp. l.
- Greens - several branches.
Cooking process:
1.Boil the chicken in boiling salted water, place in a sieve to drain the liquid and cool the meat. Cut into small pieces.
2. Boil the eggs, cool, remove the shells and grate on a coarse grater.
3. Wash the mushrooms, let dry and cut into thin slices. Cut the peeled onion into small cubes.
4. Fry onions and mushrooms in vegetable oil, cool.
5. Grate the cheese on a fine grater.
6. Place the pineapples in a colander to drain excess syrup.
7. Wash a couple of sprigs of parsley and dill and let dry.
8. Place a layer of mushrooms and onions on a dish and make a mesh of mayonnaise.
9. Next, lay out a layer of chicken cubes and brush with mayonnaise.
10. Add pineapples and mayonnaise.
11. Sprinkle with a layer of cheese, lightly grease with mayonnaise.
12. Next comes a layer of grated eggs. The eggs play the role of topping and decoration, but you can also place sprigs of greenery in the center and along the edges as decoration.
13. Let the salad soak for several hours, then you can eat it.
Bon appetit!
Simple and delicious salad with chicken, mushrooms and cucumber
A fantastically tender salad, it is prepared quickly and easily, and the result is amazing. It is tender and airy due to the addition of fresh cucumbers. The main thing is to take cucumbers that are not too watery so that they do not release a lot of juice.
Cooking time: 55 min.
Servings: 5.
Ingredients:
- Chicken fillet – 620 g.
- Hard cheese – 110 g.
- Canned champignons – 1 jar.
- Chicken eggs – 3 pcs.
- Fresh cucumbers – 2 pcs.
- Onions – 1 pc.
- Mayonnaise – 190 g.
Cooking process:
1. Boil chicken fillet in salted water until tender, drain and cool to room temperature. Cut finely into cubes.
2. Boil the eggs, cool in cold water, remove the shells and separate into whites and yolks.Grate the whites on a coarse grater, grate the yolks on a fine grater.
3. Peel the onion and chop it into small pieces.
4. Place the marinated mushrooms in a sieve to remove the liquid, then cut into small cubes or thin slices.
5. Peel the cucumbers and cut them into small thin strips 2 cm long.
6. Place a layer of egg whites on a plate and coat it with mayonnaise.
7. Next, lay out the chicken fillet and make a grid of mayonnaise.
8. Place chopped onions and half the mushrooms. Cover with mayonnaise.
9. Next comes a layer of cucumbers; you need to put the other half of the mushrooms on them and grease them with mayonnaise.
10. Sprinkle everything with grated cheese shavings and make a mayonnaise mesh. As a decoration, sprinkle a thin layer of egg yolks onto the surface of the salad.
Bon appetit!
Salad with chicken, mushrooms and Korean carrots
A quick salad that will help you out if guests are coming in an hour and you need something to serve with the main course.
Cooking time: 35 min.
Servings: 4.
Ingredients:
- Chicken fillet – 550 g.
- Korean carrots – 300 g.
- Champignons – 320 g.
- Onions – 2 pcs.
- Mayonnaise – 3 tbsp. l.
- Vegetable oil – 3 tbsp. l.
- Salt - to taste.
Cooking process:
1. Wash the mushrooms, drain the water and cut into thin strips. If desired, champignons can be replaced with ordinary forest mushrooms.
2. Peel the onion, wash and finely chop.
3. Mix mushrooms and onions, pour vegetable oil into a frying pan and fry the mixture over medium heat until it browns and all the moisture has evaporated from the mushrooms.
4. Remove the films from the chicken fillet and cook in salted water. Drain the water and cool the chicken, cut it into small pieces.
5.Place the Korean carrots on a sieve to drain off excess marinade and mix in a bowl with the cooled mushrooms. If the carrot slices are too long, it is advisable to cut them smaller.
6. Transfer the mixture to a salad bowl, add chicken pieces, mayonnaise, stir. Be sure to taste the salad; if there is not enough salt, then you need to add more salt.
7. Serve the finished salad in portions with hot dishes or place it on the table in a salad bowl, garnished with fresh herbs.
Bon appetit!
Step-by-step recipe for salad with smoked chicken and champignons
Using a semi-finished product such as smoked chicken in homemade salads helps diversify the taste of the dish: a light smoky aroma appears, which, combined with the appetizing smell of mushrooms fried with onions, makes everyone run to the dinner table.
Cooking time: 55 min.
Servings: 8.
Ingredients:
- Smoked chicken – 220 g.
- Potatoes – 220 g.
- Chicken eggs – 2 pcs.
- Champignons – 280 g.
- Onions – 70 g.
- Mayonnaise – 150 g.
- Vegetable oil – 1.5 tbsp. l.
- Salt - to taste.
Cooking process:
1. Wash the eggs with soda, rinse and cook in salted water for 10 minutes. after boiling (hard-boiled).
2. Wash the potatoes and boil them in salted water without removing the skins.
3. Sort the champignons, remove the skirts under the caps, wash and cut into thin slices.
4. Heat a dry frying pan over medium heat, add the mushrooms and fry until all the liquid has evaporated.
5. After this, add vegetable oil to the mushrooms and fry them until cooked and golden brown.
6. Cut the peeled and washed onion into small cubes, add to the mushrooms, mix, add salt and fry until tender. Cool the whole mass.
7. Cool and peel the potatoes and eggs.Grate the potatoes coarsely, remove the yolks from the eggs and grate them finely, grate the whites separately more coarsely.
8. Remove smoked chicken from the bone and cut into small cubes.
9. Place the molding ring on the dish. Place potatoes as the first layer, apply a mesh of mayonnaise.
10. Next, lay out the chicken cubes and brush with mayonnaise.
11. Next comes a layer of yolks, then mushrooms and onions, pour mayonnaise over it all.
12. Place the grated egg whites on top of the entire salad and let it sit in a ring in the refrigerator for several hours.
13. Before serving, carefully remove the ring, helping yourself lightly with a thin knife.
Bon appetit!
Chicken salad with prunes and walnuts
The chicken fillet salad with prunes and walnuts deserves special attention. This combination is very popular in dishes; the nuts in the salad feel pleasant on the teeth, and the sweet and sour taste of prunes contrasts with the delicate taste of chicken. The recipe makes a large salad dish.
Cooking time: 1 hour.
Servings: 8.
Ingredients:
- Chicken fillet – 420 g.
- Chicken eggs – 8 pcs.
- Forest mushrooms – 300 g.
- Onion – 1 head.
- Hard cheese – 170 g.
- Sour apples – 2 pcs.
- Prunes – 180 g.
- Walnuts – 150 g.
- Mayonnaise - to taste.
Cooking process:
1. Pour boiling water over the prunes, let stand for about 3 minutes, drain the water, squeeze out the dried fruits and cut them into small pieces with a knife.
2. Heat the nuts a little in a frying pan, rub them between your hands to get rid of the brown husks, rinse, dry and cut with a sharp knife. You can also chop them into small pieces in a food processor or put them in a tight bag and run a rolling pin over them a couple of times.
3. Grate the cheese on a coarse grater.
4.Remove the shells from the eggs, remove 3 yolks and set aside separately, cut the remaining eggs and whites into small cubes or grate them on a coarse grater.
5. Boil the chicken in salted water, drain, cool and finely chop.
6. Peel and seed the apples and grate them on a coarse grater.
7. Sort the mushrooms, wash and dry, cut into slices. Peel the onion and cut into small cubes. Mix everything in a frying pan, add 1 tbsp. l. sunflower oil, salt and fry over medium heat until tender, then cool.
8. To assemble, place half of the shredded chicken fillet in the first layer and press down with a spoon.
9. The next layer is mushrooms and onions, cover them with a mesh of mayonnaise.
10. Next, lay out a layer of grated cheese and spread with mayonnaise.
11. The next layer is made of eggs; immediately place grated apples on the eggs. Cover the apples with prunes and generously grease with mayonnaise.
12. Place a layer of nuts, then the second half of the chicken. Grease the entire surface of the salad with mayonnaise, sprinkle with yolks and you can additionally decorate with herbs or canned peas.
Bon appetit!
Delicious salad with chicken, mushrooms and corn
A spectacular salad called “Sunflower” will remind you of summer and attract everyone’s attention on the holiday table. You need to buy chips that are curved so that they resemble sunflower petals.
Cooking time: 1 hour.
Servings: 8.
Ingredients:
- Chicken fillet – 550 g.
- Marinated champignons – 1 jar.
- Carrots – 3 pcs.
- Chicken eggs – 3 pcs.
- Canned corn - 1 can.
- Pitted olives – 1 can.
- Chips – 40 g.
- Fresh greens – 10 g.
- Onions – 2 pcs.
- Mayonnaise - how much will it take?
Cooking process:
1. Boil the fillet in water with added salt, drain the water and cool the chicken, then cut into cubes.
2.Boil the carrots, peel, rinse, and grate coarsely.
3. Peel the onion, cut into thin half rings, add salt, sugar, vinegar and pour boiling water. Let stand for 20 minutes, drain the marinade, squeeze. It is better to take purple onions, they are less bitter.
4. Drain the marinade from the mushrooms, squeeze them and cut them into small cubes.
5. Hard-boil the eggs, cool, peel and grate.
6. Place round layers of salad on a flat plate or in a salad bowl and coat each layer with mayonnaise. The sequence of layers is as follows: chicken meat, carrots, mushrooms, pickled onions, eggs.
7. Drain the juice from the corn and place it in an even layer on top of the salad.
8. Place olives cut in half on top, cut side down. Place chips simulating petals along the edge of the dish.
9. Place the salad in the refrigerator for soaking.
Bon appetit!
Salad with chicken, mushrooms and fried onions
Everyday chicken salad with fried mushrooms and onions can be varied with an original cream and garlic dressing. It turns out juicy and aromatic.
Cooking time: 45 min.
Servings: 6.
Ingredients:
- Chicken fillet – 320 g.
- Fresh champignons – 280 g.
- Onions – 140 g.
- Garlic cloves – 2 pcs.
- Cream 10% fat – 200 ml.
- Sunflower and olive oil - 2 tbsp. l.
- Parsley and green onions – 5 g.
Cooking process:
1. Wash the mushrooms, dry them and cut them in half.
2. Peel the onion and cut into thick rings.
3. Heat a frying pan over medium heat, pour in sunflower oil, add mushroom halves and onion rings. Fry without a lid until all the liquid has evaporated from the mushrooms.
4. Chicken fillet can be either boiled or fried. If the meat is to be fried, it is better to cut it into large cubes and fry until golden brown.If the chicken will be boiled, it must be cooked in salted water, drained and cooled, then cut into small cubes.
5. Place chicken and onions with mushrooms in a bowl.
6. Pour a little more oil into the pan, preferably olive oil. Place the garlic cloves in boiling oil and fry for about 5 minutes, then add all the other ingredients to it and simmer in this form for another 5 minutes.
7. Pour low-fat cream into the ingredients and bring to a boil, stirring continuously.
8. Next, reduce the heat and cook for another 7 minutes. Taste for salt; add salt if necessary.
9. Transfer to a salad bowl, garnish with fresh herbs, and serve.
Bon appetit!
A simple recipe for salad with chicken, mushrooms and potatoes
A simple layered salad for a filling dinner or snack. The dish is prepared from common ingredients found in every home.
Cooking time: 50 min.
Servings: 6.
Ingredients:
- Chicken breast – 480 g.
- Potatoes – 2 pcs.
- Onions – 2 pcs.
- Hard cheese – 120 g.
- Champignons – 380 g.
- Chicken eggs – 3 pcs.
- Mayonnaise – 160 g.
Cooking process:
1. Hard-boil the eggs, cool, remove the shell and grate.
2. Boil potatoes in their skins, cool, peel and grate coarsely.
3. Cut the chicken meat off the bone, boil it in salted water, cool and cut into small cubes.
4. Peel the onion, cut in half and then into thin half rings. Wash the mushrooms, dry and thinly cut into strips. In a hot frying pan, fry the champignons and onions in vegetable oil until golden brown and the liquid from the mushrooms has evaporated. Add salt and cool.
5. Place a layer of potatoes on a dish and spread with mayonnaise.
6. Next come fried onions and mushrooms, a mesh of mayonnaise.
7. After this, add a layer of chicken meat and mayonnaise again.
8.Pour in the boiled eggs and coat with mayonnaise.
9. Sprinkle everything with grated cheese on top and put it in the refrigerator to soak overnight. You can decorate the salad to your taste with fresh or canned vegetables, fresh whole or chopped herbs.
Bon appetit!
I decided to cook something new - I chose a salad with smoked chicken and mushrooms.A simple recipe and does not take much time to prepare. The family was delighted.
Great recipes. Following your advice, I prepared the last salad with chicken, mushrooms and potatoes. It turned out delicious, however, I also made the mayonnaise myself. I always make my own mayonnaise - it tastes better.
I really liked the salad with fried mushrooms, but I didn’t save it and I remember that there were mushrooms and beets, i.e. like under a fur coat, only instead of herring there are fried mushrooms. If you have such a salad, please send it to me.
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