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➠ Salad with chicken, mushrooms, carrots and prunes

Salad with chicken, mushrooms, carrots and prunes

634

Kitchen World

Calorie content 123.8 kcal

Portions 6 port.

Cooking time 45 minutes

Proteins * 7.6 gr.

Fats * 8.6 gr.

Carbohydrates* 10.1 gr.

Content

For lovers of delicious salads, I wholeheartedly recommend preparing an appetizing salad with chicken, mushrooms, carrots and prunes. An unusual salad turns out to be unusually juicy and interesting in taste. Perfect for meeting guests. The salad preparation process is quite simple.

Ingredients

Cooking process

Prepare all the ingredients you need to make your salad.

Wash the chicken breast, put in a saucepan and cover with water, salt. Put on fire and bring to a boil, remove the resulting foam with a slotted spoon. Reduce heat and simmer, covered, for 20 minutes. Carefully remove the cooked meat from the broth, cool, separate from the bones and skin, and finely chop.

Boil chicken eggs in salted water, cool, peel, grate.

Peel the onions, rinse and chop finely.

Heat the pan well, add chopped onions and fry until soft.

Put the previously thawed mushrooms on the fried onions. Season with salt and pepper, fry until the resulting liquid has completely evaporated.

Boil the potatoes in salted water, cool, peel and grate on a coarse grater.

Rinse the prunes and then pat dry on a kitchen towel. Chop the prepared prunes.

Wash the carrots, peel them with a vegetable peeler. Grate the peeled carrots on a coarse grater.

Fry the chopped carrots a little in a little vegetable oil. Season with salt.

Grate hard cheese on a coarse grater.

Prepare a deep salad bowl. Put the grated potatoes in the first layer, salt a little, coat with mayonnaise, evenly distributing it over the entire surface.