Salad with tongue, chicken, and mushrooms
Description
A simple dish to prepare. The salad turns out tasty and filling; you can use any boiled tongue for it. If you boil the tongue and chicken in advance, preparing the salad will take just a few minutes. You can dress the salad with sour cream or a mixture of sour cream and mayonnaise. Canned peas can easily be replaced with fresh green peas or canned corn. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the salad with tongue, chicken, and mushrooms. Sort the mushrooms, cut off any dirty spots, and rinse them. Place them on a paper towel to drain excess water. Drain the canned green peas in a sieve to remove the liquid. Peel and rinse the onion.
- 2
Step 2
Thoroughly wash the pork tongue and boil it in salted water until fully cooked. My tongue took about 1.5 hours over medium heat, but the cooking time will depend on the size of the tongue and the heat intensity. Peel off the outer skin and let the tongue cool down completely.
- 3
Step 3
Boil chicken fillet (I used chicken breast) in salted water for 30 minutes, then let it cool.
- 4
Step 4
Cut the mushrooms into cubes and fry them in vegetable oil in a pan over medium heat. The mushrooms should be sautéed and the liquid evaporated. Remove the pan from the heat and let the mushrooms cool.
- 5
Step 5
Cut the boiled tongue into cubes and place it in a salad bowl.
- 6
Step 6
Add canned peas to the tongue.
- 7
Step 7
Cut the boiled chicken fillet along the fibers into strips, then cut across into cubes. Place the chicken in a salad bowl.
- 8
Step 8
Finely chop the herbs and onion and add to the salad.
- 9
Step 9
Add the cold sautéed mushrooms to the salad bowl.
- 10
Step 10
Season the salad with salt and pepper, add mayonnaise, and mix well. Transfer the salad with tongue, chicken, and mushrooms to a serving bowl or portion it out, then serve.
- 11
Step 11
Can be served at the table.