Chicken and mushroom salad
Description
The recipe won't take much time. The salad will decorate any festive table and will be loved by everyone for its bright appearance, taste, and originality. You can use any mushrooms you like. It's best to prepare the mayonnaise yourself, though you can substitute it with thick sour cream or mix mayonnaise and sour cream in equal proportions. Instead of cucumber peel, you can use chopped fresh dill for the crust. Only season the inner part of the salad with salt, so that the fresh vegetables don't start releasing juice and make it runny. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Watermelon Slice" salad with chicken and mushrooms. Boil the chicken in advance in salted water until cooked, then let it cool.
- 2
Step 2
Pour vegetable oil into a frying pan and heat over medium heat. Add the mushrooms— I'm using frozen chanterelles—and fry until cooked through and the liquid has evaporated. Remove the pan from the heat and let cool.
- 3
Step 3
Cut the boiled chicken fillet into cubes and place in a salad bowl.
- 4
Step 4
Add the sautéed mushrooms to the chicken.
- 5
Step 5
Fry the rice over medium heat and place half of it on the chicken with mushrooms.
- 6
Step 6
Add mayonnaise to the salad, salt to taste, and mix well.
- 7
Step 7
Transfer the salad to a serving plate and shape it into a compact semicircle.
- 8
Step 8
Cover the curved part of the slice with the remaining cheese and a little bit on the top edge.
- 9
Step 9
Cut the tomatoes into small cubes and place them on top and over the inner part of the semicircle, pressing down.
- 10
Step 10
Grate only the green part of the cucumber on a coarse grater; you won't need the rest. Squeeze the green mass and form a green crust by pressing it onto the cheese layer. Cut olives into pieces and arrange them on the tomato layer like watermelon seeds.
- 11
Step 11
The "Watermelon Slice" salad with chicken and mushrooms is ready.