Chicken Breast And Champignon Salad, Recipe With Photo

A very hearty winter salad with canned mushrooms and chicken. A budget version of a festive salad.

Ingredients

Chicken fillet - 800 g

Marinated champignons - 800 g

Carrots - 3 pcs.

Bulb onions - 3 pcs.

Sunflower oil - 6 tablespoons

Salt - 1 tsp

Ground black pepper - 0.5 tsp

Walnuts - 200 g

Mayonnaise - 200 g

• 300 kcal
• 1 h. 30 min.
• 1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

There are quite a few options for making chicken and mushroom salad, but I dare to offer my own. Previously, I listed it as "festive", but with the arrival of the harsh Siberian winter, it moved into the category of everyday. The salad turns out to be very high in calories, hearty and delicious.

1. For cooking, you need chicken fillet, carrots, onions, walnuts, sunflower oil, salt and pepper (add to taste).

2. Dip the fillet in salted boiling water and cook until tender for about 30-40 minutes. Leave to cool in the same water in which it was cooked for 20 minutes, and then remove. Let the meat cool completely.

3. Cut the fillets into small cubes.

4. Chop the nuts.

5. Cut the onion into thin quarters.

6. Fry the onion in 1/3 oil until soft.

7. Three carrots on a coarse grater.

8. Fry the carrots in 1/3 oil. The carrots should be very soft.

9. We cut the mushrooms not very finely.

10. Fry the mushrooms in the remaining oil for 2-3 minutes. Do not fry too much.

11. Mix chicken, mushrooms, onions, carrots and nuts in a salad bowl. Add salt and black pepper to taste.

12. Before serving the chicken breast salad with champignons, add mayonnaise.

Enjoy your meal!