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➠ Salad with chicken, mushrooms, pickles and egg

Salad with chicken, mushrooms, pickles and egg

1551

Kitchen World

Calorie content 80.9 kcal

Portions 6 port.

Cooking time 35 minutes

Proteins * 5.1 gr.

Fats * 7.7 g

Carbohydrates* 5.3 gr.

Salad with chicken, mushrooms, pickles and egg

Content

It is with great pleasure that I want to share a simple recipe for an appetizing salad made with chicken, mushrooms, pickles and eggs, which I use for all family holidays. The fragrant salad turns out to be unusually tasty and instantly disappears from the table.

Ingredients

Cooking process

Remove the frozen mushrooms from the freezer in advance, defrost, then chop finely. Mushrooms can be used raw or canned.

Heat the pan and grease with vegetable oil, put the prepared mushrooms and fry, salt to taste.

Wash the chicken fillet, 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. Cool the cooked meat and cut into medium-sized pieces.

Combine the fried mushrooms and chicken fillet in a deep bowl.

Peel the onions, rinse and chop with a knife.

Boil the potatoes in salted water, cool, peel and cut into small cubes.

Boil the carrots in salted water, cool, peel and cut into small cubes.

Boil chicken eggs in salted water, cool, peel, cut into small cubes.

Cut the pickled cucumbers into small cubes.

Combine the prepared ingredients in a deep container, season with mayonnaise and mix thoroughly. Put the prepared salad with chicken, mushrooms, pickles and egg in a salad bowl and serve.

Bon Appetit!