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Salad with pickled honeydew and chicken

Salad with Pickled Honey Mushrooms and Chicken

Quick, fuss-free, hearty, and home-style delicious! This salad with pickled honey mushrooms and chicken suits any occasion. It'll add variety to your everyday menu and dress up your holiday table. The ingredients are easy to find and inexpensive. It's very simple to put together. The flavor is pleasant and refreshing!

Vera

Recipe author

Composition / ingredients

Servings:

Honey mushrooms (pickled)

300

Eggs

Cucumbers (fresh salad)

200

Onion

100

Potatoes (medium size)

Chicken fillet

300

Dill (fresh, 2-3 sprigs)

Mayonnaise

180

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 45 % 10 g

Carbohydrates 23 % 5 g

128 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make a salad with honey mushrooms and chicken? Gather the ingredients you'll need. Boil the chicken fillet and potatoes ahead of time. Wash the eggs thoroughly, hard-boil them, and cover them with cold water. Everything should be chilled, since a salad made from warm ingredients spoils quickly.
Step 2:

Cut the cooled boiled chicken into medium-sized cubes. You can also leave the fillet uncut and shred it into strands with a fork.
Step 3:

Peel the cooled eggs and cut them into small cubes too.
Step 4:

Wash the cucumber and pat it dry with a paper towel. Peel it with a vegetable peeler and cut it into cubes. If the skin is undamaged, not tough, and not bitter, you don't have to peel it.
Step 5:

Peel the boiled potatoes and cut them into cubes too.
Step 6:

Tip the honey mushrooms from the jar into a colander to drain off the liquid. Cut large mushrooms into 2–3 pieces and leave small ones whole.
Step 7:

Wash the dill, dry it with paper towels, and chop it with a knife. Finely chop the onion as well. Combine the chopped ingredients in a salad bowl.
Step 8:

Add salt and pepper to taste, then add the mayonnaise. I make my own mayonnaise in a blender. You can also use a mix of mayonnaise and sour cream.
Step 9:

Mix all the ingredients well.
Step 10:

Set a plating ring on a flat plate. Spoon the salad into the ring and press it down with a spoon. You can simply toss the salad and serve it in a bowl, but it looks more elegant shaped in a ring.
Step 11:

Chill the finished salad with pickled honey mushrooms and chicken in the refrigerator for an hour, then serve. Garnish it however you like — I used curly parsley and honey mushrooms. The salad works for both everyday and festive tables.

The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
It's best to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — that cuts the calorie count.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and bring to a boil over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover with cold water and let them cool. The sudden temperature change makes them easier to peel.