Salad with mushrooms and chicken
Description
Let me share a little secret with you – you can make this salad not only with fried mushrooms but also with boiled, marinated, or even fresh ones. Each time, you'll get a completely different dish—choose according to your personal taste! I've found my perfect version—sautéing the mushrooms in vegetable oil. It turns out very delicious! At the very least, it's more original than the over-familiar "Olivier" salad. The recipe for this chicken and mushroom salad isn't particularly complicated, so I'm sure you won't have any trouble. Especially since I've included step-by-step photos of the process—I hope they'll help you quickly and easily prepare this tasty and attractive salad.
Instructions
- 1
Step 1
Boil chicken meat until cooked, remove from broth and let cool.
- 2
Step 2
Wash and boil the potatoes in their skins. Cool and peel.
- 3
Step 3
Wash the mushrooms, dry them, and slice.
- 4
Step 4
Sauté the mushrooms until lightly golden in a well-heated pan with vegetable oil.
- 5
Step 5
At the end of frying, season the mushrooms with salt, cover with a lid, and set aside. Cut the chicken meat into small pieces.
- 6
Step 6
Do the same with the potatoes.
- 7
Step 7
And with pickled cucumbers.
- 8
Step 8
Wash, dry, and chop the green onion.
- 9
Step 9
Combine all ingredients. Dress with sour cream mixed with mustard, black pepper, and salt. Mix well. Refrigerate for 30 minutes to an hour.