Salad with mushrooms and chicken “Emerald” is one of the most favorite and popular dishes, which is in great demand on holiday tables and in ordinary home cooking.
This dish combines tender chicken meat, appetizing mushrooms and a variety of additives, which makes it not only tasty, but also hearty. It can be served both as a main course, and as a side dish or appetizer.
Salad with mushrooms and chicken also has not only excellent taste, but also the ability to vary recipes depending on the season and available ingredients.
Let’s tell you how to prepare a basic appetizer salad
.
Ingredients:
- potatoes – 3 pcs;
- egg – 4 pcs;
- mushrooms – 500 g;
- onion – 1 pc;
- cheese – 150 g;
- canned peas – 100 g;
- boiled chicken thighs – 3 pcs;
- pickled cucumbers – 4 pcs;
- salt – ⅓ tsp;
- mayonnaise.
Preparation of salad “Emerald”:
Cut mushrooms into small pieces, cut onions into small cubes. In a frying pan in vegetable oil fry first onion, and then add mushrooms. Salt the mushrooms and fry until the moisture evaporates.
Boil potatoes until ready, peel and grate on a coarse grater. Cut pickles
into
thin slices.
Put the potato layer into the cooking ring, salt it. Remove the bones and cartilage from the chicken meat, cut it into fibers.
Smear the top of the potato layer with mayonnaise, put the chicken meat. The meat layer is also smeared with mayonnaise, put cucumbers on it.
Boil hard-boiled eggs in advance, peel and grate them on a coarse grater. Smear the cucumber layer with mayonnaise, put the eggs on it, level it.
Cover the egg layer with mayonnaise net, put fried mushrooms and onions on it. Put on the mushroom layer grated cheese, smear it with mayonnaise.
Drain peas from excess liquid and put them on the cheese layer. Cover the salad with food film and leave it in the refrigerator for 8 hours.
As a result, we have a tasty and not particularly complicated salad. It can be both a main dish on the table and an appetizer.
