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Chicken salad with beans and mushrooms

Chicken Salad with Beans and Mushrooms

A hearty salad from just a few ingredients. I really recommend adding rye croutons with garlic — they give the salad a zesty kick. Add the croutons right before serving so they don't go soggy. You can use any mushrooms. I don't care for canned button mushrooms, but I adore pickled honey mushrooms.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

250

Canned beans (red)

200

Pickled mushrooms

150

Hard cheese

100

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 13 g

Fats 38 % 11 g

Carbohydrates 17 % 5 g

172 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

Step 1:

How do you make chicken salad with beans and mushrooms? Gather the ingredients. First, boil the chicken until done in salted water with a bay leaf and allspice added. Take the meat out of the broth and let it cool. Drain the beans in a colander and let the liquid run off. Drain the mushrooms in a colander too. If they're large, cut them in half.
Step 2:

Cut the chicken fillet into small pieces.
Step 3:

Grate the cheese on the coarse side of a grater. I used a julienne grater.
Step 4:

In a salad bowl, combine the chicken, mushrooms, beans, and cheese.
Step 5:

Dress the salad with mayonnaise.
Step 6:

Mix well.

It's better to make the mayonnaise yourself — it's tastier and better for you. You'll find some good homemade mayonnaise recipes here. As a dressing you can also use sour cream or plain yogurt instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut the calories.
Note that stores often keep canned mushrooms at the wrong temperature (above 77°F / 25°C, especially in summer). This can let bacteria grow that cause serious poisoning and botulism. Signs of improper storage include: a bulging jar, cloudy brine, air bubbles rising from the bottom, mold, and an off smell. If you spot even one of these, it's best not to use the mushrooms at all. If you're confident they were stored properly, you can use them without cooking. If there don't seem to be any warning signs but you're still unsure, it's safer to fry the mushrooms in vegetable oil until golden.