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Salad with smoked ham and mushrooms

Salad with Smoked Chicken and Mushrooms

Easy to make, yet very tasty and filling! You can call this a warm salad if you eat it right after cooking. To my taste, it's much more satisfying and appealing served warm. Yes, the salad is quite hearty — but it goes down easily!

ONeil

Recipe author

Composition / ingredients

Servings:

Smoked chicken

350

Button mushrooms (canned, sliced)

300

Hard cheese

Onion

150

Carrots

150

Mayonnaise

Butter (for frying)

Vegetable oil (for frying)

Ground black pepper

Lettuce (a few leaves for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 57 % 12 g

Carbohydrates 14 % 3 g

138 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather the main ingredients for the salad.
Step 2:

Cut the onion into thin quarter-rings.
Step 3:

Sauté the onion in a mixture of butter and vegetable oil.
Step 4:

When the onion is soft and lightly golden, add the mushrooms along with the marinade they were packed in. Cook off the excess liquid from the mushrooms for 7–10 minutes.
Step 5:

Meanwhile, grate the carrots on the coarse side of a grater.
Step 6:

Cut the cheese into thin, short strips.
Step 7:

Take the finished mushrooms out of the pan and, in their place, sauté the carrots. This takes 3–4 minutes.
Step 8:

Finally, pull the meat off the smoked chicken and chop it finely.
Step 9:

Combine the mushrooms and onion, carrots, cheese, and chicken in one bowl.
Step 10:

Add the mayonnaise and black pepper, and mix everything thoroughly. I suggest adding the mayonnaise a spoonful at a time — if it seems like enough after the first, you can stop there. If you like, add a little lemon juice and salt to taste, but keep in mind that some of the ingredients are already salty, so taste the salad before adding any salt. Serve garnished with lettuce or iceberg leaves. Enjoy!