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Salad with porcini mushrooms and chicken

Chicken and Porcini Mushroom Salad

An original, unexpected flavor — perfect for a special occasion! This chicken and porcini mushroom salad brings together a lot of different ingredients that complement each other beautifully. It works for any table, everyday or festive.

Maria

Recipe author

Salad with porcini mushrooms and chicken

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Composition / ingredients

Servings:

Chicken fillet (cooked)

200

Porcini mushrooms (fresh or frozen)

200

Peanuts

Eggs

Dill pickles

Carrot (small)

Vegetable oil

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 8 g

Fats 47 % 9 g

Carbohydrates 11 % 2 g

118 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a chicken and porcini mushroom salad? Gather your ingredients. Boil the chicken ahead of time and let it cool — breast fillet is best, since it's leaner. How do you cook chicken breast? Bring a pot of water to a boil and lower in the meat. Add salt. Cook the chicken at a gentle simmer over low heat for 30 minutes. Fresh or frozen mushrooms both work; thaw frozen ones first.
Step 2:

Wash, peel, and coarsely grate the carrot, and cut the dill pickles into small cubes.
Step 3:

Put the grated carrot in a skillet, add 2 tablespoons of water, and cook over low heat until soft.
Step 4:

Clean any dirt and debris off the fresh mushrooms, cut them into small pieces, and boil for 30 minutes. Then drain them in a colander and let cool. Fry the mushrooms in vegetable oil until done. My mushrooms were frozen and already boiled, so I fried them right away.
Step 5:

Hard-boil the eggs, then peel and finely chop them. How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil for 9 minutes once the water comes to a boil, then run them under cold water to cool — the sudden temperature change makes them easier to peel. Cut the cooled chicken fillet into small cubes.
Step 6:

Chop the peanuts in a blender. You can toast them briefly in a dry skillet first.
Step 7:

In a salad bowl, combine the chicken, mushrooms, eggs, pickles, and carrot.
Step 8:

Dress the salad with mayonnaise and mix. If you have time, refrigerate it for 2 hours to let the flavors meld.
Step 9:

Plate the salad using a ring mold, pressing it in firmly. Scatter the chopped peanuts over the top.
Step 10:

Lift off the ring and serve. Enjoy!

You can sauté the carrot in oil, but I didn't, to keep the salad from being too rich.
It's better to make the mayonnaise yourself — it'll taste better and be healthier. See some good homemade mayonnaise recipes here. You can also use sour cream or plain yogurt for the dressing instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like — that lightens up the dish.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Only make salads from fully chilled ingredients. A salad made from warm ones can spoil quickly.