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Boyar salad with chicken and mushrooms

Boyar Salad with Chicken and Mushrooms

Care for a hearty, "fit-for-a-nobleman" feast? Seasonally speaking, this is a winter salad. I'd even call it a guy's salad — except the women love it just as much! Tasty, hearty, and filling. This is the basic version; feel free to tweak it by adding things like olives or potatoes.

znlena

Recipe author

Composition / ingredients

Servings:

Chicken breast (boiled, smoked, or grilled)

300

Mushrooms (I used porcini, but any kind works)

150

Pickle (brined or salt-cured)

Onion

Eggs (hard-boiled)

Hard cheese

150

Mayonnaise

Fresh herbs (I used dill and parsley)

Paprika

Ground black pepper

Salt

Vegetable oil (for sautéing)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 13 g

Fats 38 % 9 g

Carbohydrates 8 % 2 g

143 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make Boyar salad with chicken and mushrooms? Gather your ingredients.
Step 2:

Cut the onion into thin strips.
Step 3:

Sauté the mushrooms with the onion and season with salt. If you're using something other than button mushrooms, sauté them lightly first, add a splash of water and simmer for half an hour, then cook off the water and sauté again.
Step 4:

While the mushrooms cook, prep the rest. Cut the chicken into cubes.
Step 5:

Do the same with the pickle.
Step 6:

Don't forget to keep an eye on the mushrooms :) Cut the eggs into cubes as well.
Step 7:

Grate the cheese on the fine holes of a grater.
Step 8:

Chop the herbs.
Step 9:

Once the mushrooms are done, combine everything — no need to wait for them to cool. Season with the spices and toss.
Step 10:

Dress with the mayonnaise, garnish as you like, and serve. Enjoy!

The salad took me 45 minutes with porcini, but with button mushrooms you'll need only about 20 minutes to chop everything and mix it together.
It's worth making your own mayonnaise — it tastes better and is better for you. You can also use sour cream or plain yogurt as the dressing instead of, or mixed with, the mayonnaise in any ratio you like, which lightens up the dish.
Every oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds. It's worth knowing which oils suit high-heat frying and which are better left for other uses.