Salad with chicken, mushrooms, and pickled cucumbers
Description
The salad is quick and easy to prepare. Chicken salads have firmly secured one of the leading spots in our menu—not only because they are delicious and popular, but also due to their simplicity and the availability of ingredients. The additional components, however, can vary widely. This time, I suggest using mushrooms, pickled cucumbers, and eggs. This salad can confidently be served both at festive occasions and on ordinary days. It's perfect for lunch or dinner. Since the dish is filling, it makes an excellent snack. Take note—this salad is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for making the salad.
- 2
Step 2
Peel the onion, rinse it, and chop. Transfer to a frying pan with sunflower oil. Fry the onion until translucent.
- 3
Step 3
Wash the mushrooms, clean them, and add them to the pan with the onion. Slice the large mushrooms, while the small ones can be left whole.
- 4
Step 4
Sauté the mushrooms with the onion until fully cooked.
- 5
Step 5
Cut the boiled chicken and place it in a salad bowl.
- 6
Step 6
Chop the pickled cucumbers finely and add them to the chicken.
- 7
Step 7
Boil the eggs, cool them, peel and slice. Add the sliced eggs, sautéed mushrooms with onions, and finely chopped green onions to the salad bowl.
- 8
Step 8
Season the salad with salt, add pepper, and dress with mayonnaise.
- 9
Step 9
Mix all the ingredients. The chicken, mushroom, and pickled cucumber salad is ready.
- 10
Step 10
Transfer the salad to a serving dish, arrange, garnish to your liking, and serve.