I make a very tasty, filling and harmonious salad. It will become a real masterpiece on the festive table. Chicken meat, pickled mushrooms and cucumbers are perfectly combined in this salad.
Ingredients:
- marinated mushrooms (champignons, porcini mushrooms) - 350 g
- chicken fillet - 300 g
- boiled eggs - 3 pcs.
- onion - 2 pcs.
- carrots - 2 pcs.
- pickled cucumber - 2 pcs.
- mayonnaise - 2 tbsp. l.
- salt to taste
- ground black pepper - to taste
Preparation:
First, I will prepare the meat for the salad. I take a chicken fillet, wash it and dry it with paper towels. I salt the meat on all sides and sprinkle curry seasoning. I rub everything well on the meat with my hands. I put the prepared fillet on a heated pan with oil. Fry on high heat until a nice brown crust for about 2 minutes, first on one side, and then on the other.
When the meat is fried on both sides, pour half a glass of boiling water into the pan and cover with a lid. I reduce the fire to a minimum and fry the fillet under the lid for about 15-20 minutes. The fillet is already ready, take it out of the pan and let it cool a little.
I cut two small bulbs into cubes. I put the prepared onion in a pan and fry until golden.
Cut two carrots into small cubes. I also put carrots in a pan and fry until the carrots are soft. In time, it takes about 5-7 minutes.
I also cut pickles into cubes. I cut the pickled mushrooms into smaller pieces. Instead of porcini mushrooms, you can use any other canned mushrooms. You can also fry mushrooms.
I first cut the cooled chicken fillet lengthwise into plates, and then cut it into small cubes. Boiled eggs cut into cubes.