Chicken and boletus mushroom salad
Description
Minimum effort — excellent result. This salad can be prepared all year round, using either fresh or frozen mushrooms. You can easily replace the pickled cucumbers with marinated ones, and the leafy lettuce with any greens of your choice. For extra tanginess, you may add red onion or mix whole-grain mustard with mayonnaise. Season the salad with salt right before serving. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the chicken and white mushroom salad. Boil the chicken fillet and egg until cooked, then let them cool.
- 2
Step 2
Peel the carrots, wash them, and grate on a coarse grater. Pour vegetable oil into a frying pan, add the carrots, and sauté over medium heat for 5–7 minutes, stirring. The carrots should be cooked through. Remove from heat, press out excess oil with a spatula, transfer the carrots to a bowl, and let cool completely.
- 3
Step 3
Cut the pickle into cubes and place in a salad bowl.
- 4
Step 4
Add the cooled carrots to the salad bowl with cucumber.
- 5
Step 5
Cut the boiled chicken fillet into cubes like a pickle and place it in a salad bowl with vegetables.
- 6
Step 6
Place the frozen mushrooms in the pan after frying the carrots and sauté for 10 minutes. The liquid should completely evaporate, and the mushrooms should become nicely browned. Remove from heat and let them cool completely.
- 7
Step 7
Add the sautéed mushrooms to the salad bowl.
- 8
Step 8
Cut the boiled egg into cubes and add it to the salad.
- 9
Step 9
Rinse the lettuce leaves, dry them, and cut into pieces, leaving a few for garnish.
- 10
Step 10
Place the reserved leaves on a plate, arrange the salad on top, and add mayonnaise. Season with salt and serve.