Delicious chicken salad with mushrooms
- 500 g chicken breast fillet;
- 150 g medium mushroom;
- 150 g canned pineapple (without fluid);
- 3 leaves of green salad;
For the sauce:
- 3 tablespoons of mayonnaise;
- 1 Cup of 2% natural yoghurt (125 g);
- 4 tbsp of dry white wine;
- 1 tbsp of Russian mustard.
Instead of fresh mushrooms you can get pickled or salted mushrooms and rinse them under cold running water.Wash the lettuce and gently dry them with a paper towel, being careful not to damage. Boil chicken fillet and mushrooms until tender in salted water in different containers, drain and cool. White meat cut into narrow strips, mushrooms, a beautiful longitudinal slices. Chop the pineapple triangular pieces.
Cover the lettuce a deep glass bowl. Make sauce mix mayonnaise, yogurt, mustard and wine. Whip it with a whisk, add the previously prepared ingredients snack food and stir. Let the salad from mushrooms and chicken to soak for 1-2 hours in the refrigerator and serve.
Hearty delicious chicken salad and mushrooms
- half chicken (600-700 g);
- 350 g mushrooms;
- 400 g of tomatoes;
- 1 onion;
- 200 g of hard cheese a creamy varieties (Lambert, Tilsiter etc.);
- 3 cloves of garlic;
- 4-5 tablespoons of mayonnaise;
- 30 g dill;
- vegetable oil.
For this salad needed a juicy sweet tomatoes, such as varieties of "Bull's heart", "Orange pear", "Rio Grand" or "cherry".
Cook the chicken, dropping it in boiling salted water, over medium heat for 35-40 minutes. Remove half of the carcass from the broth, separate the meat from the bones and finely chop. Put the mushrooms in a saucepan, cover with water, bring to the boil and cook the mushrooms for 20 minutes. Cut them into small pieces and fry in vegetable oil with chopped onion.
Cut the tomatoes thick circles and place them close to each other in a round or oval bowl with a flat bottom and high sides. Spread on top of chicken, then mushrooms. Grate cheese on a fine grater, mix it with crushed garlic and mayonnaise, stir until smooth and spread evenly on top of mushrooms. Sprinkle salad with chopped dill and leave in the fridge for a few hours, preferably overnight to get a good steep. Close the bowl with lid or cling food film, the dish didn't absorb the odors of other products.