Chicken and tomato salad
Description
A simple dish to prepare. You can dress it with mayonnaise of any fat content or sour cream, but not with vegetable oil! If desired, you may add celery stalks, fresh spinach, dill, parsley, and other herbs, as well as boiled chicken eggs. Slightly squeeze the marinated mushrooms to remove excess marinade so the dish doesn't become too watery. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken fillet in advance for 30 minutes and let it cool.
- 2
Step 2
Wash the tomatoes in water, cut out the green stems, and slice them. Place the slices into a deep container.
- 3
Step 3
Shred the boiled chicken fillet into fibers by hand or cut into small cubes, then add to the container with the sliced tomatoes.
- 4
Step 4
Slice the marinated mushrooms and let them sit for 5 minutes to allow the marinade to drain off, then add to the rest. You can use not only button mushrooms but also oyster mushrooms, honey mushrooms, boletus, and other marinated edible mushrooms.
- 5
Step 5
Thoroughly rinse the leafy lettuce and green onions, chop them, and add the herbs to the container.
- 6
Step 6
Place the mayonnaise, add salt and ground black pepper. Gently mix the prepared dish.
- 7
Step 7
Place the salad on a plate and serve.