Salad With Chicken, Champignons And Chinese Cabbage - A Recipe With A Photo Step By Step

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Salad With Chicken, Champignons And Chinese Cabbage - A Recipe With A Photo Step By Step
Salad With Chicken, Champignons And Chinese Cabbage - A Recipe With A Photo Step By Step

We prepare a delicate and airy salad, at the same time very satisfying.


Tomatoes - 2 pcs.

Champignons - 200 g

Peking cabbage - 120 g

Hard cheese - 150 g

Chicken fillet - 100 g

Nuts - 30 g

Mayonnaise - 1 tablespoon

Dijon mustard - 1 tsp

Vegetable oil - 1 tablespoon

Salt, pepper - to taste

  • 136 kcal
  • 40 minutes
  • 40 minutes

Photo of the finished dish

Step by step recipe with photo

If you want to please your family with a new and original salad, prepare it using this recipe. Almost all the ingredients of this salad are quite hearty and nutritious, so it can become a full breakfast or dinner, and without meat dishes and side dishes.

The salad is very airy and fluffy due to the addition of Chinese cabbage, tomatoes fill it with juiciness and freshness. At the end, the product mixture is seasoned with a small amount of mayonnaise, sprinkled with crushed walnuts.

Salad with chicken, mushrooms and Chinese cabbage must be served immediately after cooking so that it remains fluffy and appetizing.

Rinse the Chinese cabbage, blot the drops with a napkin, separate the top leaves, then chop into medium-sized segments, place in a deep bowl.

Cut the tomatoes into large cubes. Drain the tomato juice that will stand out when cutting. Place the tomatoes with the cabbage.

Wash the champignons thoroughly, dry on a towel. Cut the mushrooms in a large way, because after frying they will decrease in size, the mushrooms should be felt well in the final dish. Heat a dry frying pan on the stove, add the mushrooms. The first 5 minutes, evaporate the mushroom juice, then pour in the oil, fry the mushrooms for about 2 minutes, stirring occasionally.

After frying, cool the mushrooms completely, then add to the main composition.

Boil the chicken fillet in slightly salted water in advance. Fillet cooking time is 5-7 minutes after liquid boiling. Also cool the meat, cut into strips, toss in the salad.

Chop hard cheese on a fine grater, place the resulting shavings in a bowl with the contents. Season the mixture with mayonnaise and grain mustard, add salt and pepper to taste, stir vigorously. Taste the salad; if you wish, you can add a small amount of lemon juice, which will add a sour note to the dish.

Serve the salad with chicken, champignons and Chinese cabbage on the table immediately after cooking so that the mayonnaise does not have time to completely saturate the cabbage, then the salad will remain lush. Chill the dish with chopped herbs.

Enjoy your meal!

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