Composition / ingredients
Cooking method
So, soak dried porcini mushrooms overnight.
First season the chicken fillet with salt and pepper, and then, heating the vegetable oil, fry the meat until golden brown. When it's ready – what a fragrance for the whole apartment! - cool it and cut it into small cubes. And fresh champignons, washed and dried, cut into plates. Heat the oil and fry the mushrooms, salting them. When the mushrooms are ready, put in them the mushrooms that we have soaked. Boil the swollen porcini mushrooms with water for 5-10 minutes. The water should evaporate completely, then cool the mass. I almost forgot about the green onion - finely chop it.
And now – sauce. To prepare it, mix mayonnaise with sour cream in equal proportions. The whole cooled mass of mushrooms is combined with chopped chicken fillet and green onions. All this, without regret, season with our sauce and mix well. Before you serve our dish – chicken salad with mushrooms, soak it for at least an hour, or even overnight. For those who are not lazy – the salad can be laid out only in layers. Well, very tasty! And it's beautiful, because a salad can perfectly decorate any festive table.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast - 113 kcal/100g