Mushrooms are a unique product. Hearty, but not too high in calories, containing a lot of protein and fiber, they are in demand in the diet. Culinary experts all over the world respect them for their bright aroma and pleasant taste. Mushrooms harmonize with almost all known products, each time allowing you to get unique flavor combinations. One of the most successful is their union with chicken meat. Salad with mushrooms and chicken can be found in different national cuisines. The taste of the finished dish depends on the way the two main ingredients are processed. Supplementing them with other products, you can get even more interesting snack options. These salads can be made for a family dinner and for a dinner party.
Cooking Features
Salad with mushrooms and chicken - one of the easiest to prepare snacks. Even with a minimum of used products from these ingredients, a tasty and satisfying dish is obtained. To spoil it is almost impossible if you follow the instructions accompanying the selected recipe, and take into account several important points.
- For the salad, you can use almost any mushrooms, but forest mushrooms may require additional preprocessing. Cooks recommend using those types of mushrooms that do not require a long soaking, prepare quickly and easily. These are ceps, wild mushrooms, chanterelles, champignons and some others.
- Salads may require raw mushrooms that are fried, as well as pickled, salted. Crude most often can be replaced frozen. In other cases, the products are not interchangeable, as they have a different taste.
- The chicken goes to the salad boiled, fried in oil or smoked. The taste of the salad depends on the way it is processed. Sometimes it matters what part of the poultry is used to make a snack: breast fillet is a more delicate and dietary product, but compared to meat taken from chicken leg, it may seem dry. It should be used such chicken meat, which is recommended in the recipe.
- Mayonnaise is often used for salad dressing with mushrooms and chicken. If desired, it can be replaced with unsweetened yogurt - this will reduce the caloric content of the snack.
- It is not necessary to pour a lot of butter for the roasting of mushrooms into the pan: it increases the energy value of the dish. Juice released from the mushrooms when heated, will be enough so that they do not burn. You just need to lightly grease the bottom of the pan so that the products do not have time to burn before the juice starts to stand out from the mushrooms. Frying mushrooms can be replaced by baking. Salad get a little less tasty, but useful.
- Do not refill salads in advance. Their shelf life when used for filling mayonnaise is not more than three days. Experts advise to eat these salads within 48 hours. In order for the ingredients to soak in the sauce, it can be added to the salad a couple of hours before serving. Puffed salads may take a little more time to soak.
There is a huge amount of recipes for mushrooms and chicken salads. If you do not find a suitable one among them, you can collect a snack from the products available at home, guided by the general principles of preparing this kind of dishes.
Layered salad with chicken, mushrooms and corn
Composition:
- chicken fillet - 0, 45 kg;
- pickled cucumbers - 0, 3 kg;
- fresh champignons - 0, 3 kg;
- carrots - 0, 25 kg;
- canned corn - 0, 45 kg;
- chicken egg - 6 pcs .;
- mayonnaise - 0, 2 l;
- garlic - 2 cloves;
- vegetable oil - as required;
- salt, spices, herbs - to taste.
Method of preparation:
- Wash the carrots. Do not peel, boil. Cool it down.
- Boil chicken fillet in salted water. Let it cool without removing it from the broth.
- Slice the mushrooms washed and dried with napkins with thin plates. Fry them in butter.
- Eggs boil hard boiled. Cool, clean.
- Crush garlic with a press, chop the greens with a knife. Mix with mayonnaise.
- Remove the chicken fillet from the broth. Cut into small pieces.
- Put the hoop on the dish, lay out the chicken, grease with a thin layer of mayonnaise.
- Peel the carrots, cut them into small cubes, put them on the chicken, lightly pour with mayonnaise.
- Put mushrooms on carrots.
- Finely crumble the eggs, put on the mushrooms, pour mayonnaise.
- Chop cucumbers into small cubes, place them on top, pour the remaining sauce, distribute it evenly with a spoon.
- Pour the liquid from the jar of corn; place the corn grains on top of the cucumbers.
- Remove the hoop, clean the salad for 3 hours in the fridge so that the layers are well soaked.
Such a snack will be inexpensive, its preparation does not take much time and effort. Layered salad, made according to the above recipe, is able to decorate a festive table. If you are preparing a snack for a small company, the number of ingredients included in its composition, it is advisable to halve.
Smoked Chicken Salad with Mushrooms and Pineapples
Composition:
- canned champignons - 150 g;
- smoked chicken breast (meat) - 0, 2 kg;
- canned pineapples - 150 g;
- pine nuts - 50 g;
- hard cheese - 0, 2 kg;
- garlic - 2 cloves;
- mayonnaise, greens - to taste.
Method of preparation:
- Open canned food. If you plan to use the entire contents of the can, drain the liquid. If you need only a portion of canned food, remove from the cans the right amount of mushrooms, pineapples, and corn.
- Pineapples cut into small cubes.
- Chop chicken breast in the same way.
- Cut whole mushrooms into slices; chopped champignons are not needed.
- Coarsely grated cheese.
- Chop the greens, mix with mayonnaise. Add the garlic passed through the press. Stir.
- Combine chicken, mushrooms, pineapples and cheese in a bowl. Season with the sauce.
- Put in a salad bowl, sprinkle with pine nuts.
Pineapples well complement the taste of mushrooms and chicken, giving the snack a unique sweet-sour flavor. The salad has a pleasant taste, attractive looks. Even an inexperienced hostess can cook it. In heat treatment, the products that make up this salad, do not need, the cooking process does not take much time. The recipe will help out when you need to quickly prepare snacks for the holiday table.
Salad with chanterelles and chicken
Composition:
- chanterelles - 0, 35 kg;
- cauliflower - 0, 2 kg;
- zucchini - 100 g;
- carrots - 75 g;
- onions - 50 g;
- chicken meat - 100 g;
- garlic - 1 clove;
- mayonnaise - as needed;
- butter and vegetable oil - as required.
Method of preparation:
- In salted water, boil the cabbage until half cooked, after having washed it and disassembled it into florets. Drop in a colander.
- Cut the peeled zucchini, onions, carrots into small cubes. Onions, place separately, zucchini and carrots mix.
- Boil the chicken. Finely chop.
- Wash and cut the mushrooms into small pieces.
- In a frying pan, melt butter, fry the mushrooms in it.
- When the liquid released from chanterelles has evaporated, add onions. Fry it with mushrooms until soft.
- Heat the vegetable oil in another pan, fry the remaining vegetables in it until cooked.
- Combine both sides of the salad, adding garlic and mayonnaise passed through the press.
- Add the chicken pieces, mix.
The main part in this culinary orchestra is played by chanterelles, chicken fillet and vegetables make up a harmonious ensemble with it. It is difficult to find a person to whom this unusual salad seems to be not tasty enough.
Salad with oyster mushrooms and boiled chicken
Composition:
- oyster mushrooms - 0, 2 kg;
- boiled chicken meat - 0, 25 kg;
- chicken eggs - 2 pcs .;
- onions - 0, 2 kg;
- green onions - 25 g;
- sour cream - 100 ml;
- lettuce leaves - 5 pcs .;
- fresh parsley - 25 g;
- hazelnuts - 30 g;
- salt, pepper - to taste;
- vegetable oil - 40 ml.
Method of preparation:
- Boil the chicken and oyster mushrooms in separate pans. Cool and cut into strips.
- Fry in butter together with chopped onion slices.
- Hard-boiled eggs, cooled and peeled, cut into not too large lobules.
- Crush the hazelnuts, pre-lightly browned in a dry frying pan.
- Finely chop the green onions and parsley.
- Combine fried foods with eggs, season with sour cream. Put on lettuce leaves. Sprinkle with chopped greens and chopped nuts.
Without exaggeration, this salad can be called a dietary dish. It can be included in the menu, people watching the figure.
Salad with porcini mushrooms, chicken breast and walnuts
Composition:
- boiled chicken fillet - 0, 4 kg;
- white mushrooms - 0, 2 kg;
- walnuts - 40 g;
- chicken egg - 2 pcs .;
- carrots - 150 g;
- hard cheese - 80 g;
- butter or olive oil - 40 ml;
- mayonnaise or sour cream - as required;
- salt, pepper - to taste.
Method of preparation:
- Wash mushrooms, blot with a napkin, cut into cubes.
- Fry in butter or olive oil. You can use a mixture of oils.
- Finely chop the nuts with a knife.
- Boil eggs and carrots, cool.
- Peel the eggs. Finely chop.
- Coarsely rub the carrot, after removing the top layer from it.
- On a coarse grater, chop the cheese.
- Boiled chicken fillet cut into medium sized pieces and disassemble into fibers.
- Put all the ingredients in a bowl, pepper and salt to taste. Season with mayonnaise or sour cream.
White mushrooms in the recipe can be replaced with champignons, but with them the salad will be less fragrant. The taste of the snack will change a bit too.
Dietary salad of champignons and chicken
Composition:
- chicken breast fillet - 0, 25 kg;
- fresh champignons - 0, 2 kg;
- Chinese cabbage - 100 g;
- leaf lettuce - 80 g;
- cherry tomatoes - 0, 3 kg;
- green onions - 100 g;
- balsamic vinegar - 10 ml;
- olive oil - 50-60 ml;
- salt, pepper - to taste.
Method of preparation:
- Peking cabbage and lettuce leaves are washed, dried, cut.
- Cut the tomatoes in half.
- Boil chicken breast fillets in salted water, cut into small strips.
- Mushrooms, washed and dried, cut into plates. Bake or fry in olive oil, using no more than a tablespoon of this high-calorie product.
- Chop the green onions.
- Mix tomatoes, Chinese cabbage, lettuce, chicken and mushrooms. Pour the remaining oil, after mixing it with balsamic vinegar.
The appetizer prepared according to the above recipe will appeal to those who adhere to the principles of good nutrition.
Salads from mushrooms and chicken can be prepared according to different recipes, and each time the appetizer will have a new taste. Such dishes are made easily and quickly, many of them do not have a high energy value and are suitable for diet food. Many of the salads, collected on the basis of chicken and mushrooms, are suitable for the holiday table.
