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Oak salad with chicken and mushrooms

Dubok Salad with Chicken and Mushrooms

A simple, hearty salad made from everyday ingredients. What sets this one apart is that everything is cut into big, chunky pieces. It's rich enough to stand in for dinner, and if you prep the components ahead of time, it comes together in about ten minutes.

Irinaprimorochka

Recipe author

Composition / ingredients

Servings:

Chicken (thigh meat, already boiled)

200

Eggs

Mushrooms

200

Hard cheese

100

Vegetable oil

Dill

Salt

Ground black pepper

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 12 g

Fats 58 % 18 g

Carbohydrates 3 % 1 g

209 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make Dubok salad with chicken? Here's everything you'll need. Boil the chicken in salted water until tender, and hard-boil the eggs.
Step 2:

Wipe the mushrooms clean, cut them into thick slices, and sauté in oil over medium heat with a little salt and pepper. Stir constantly so they don't scorch.
Step 3:

Then transfer them to a paper towel to cool.
Step 4:

Cut the cheese into cubes.
Step 5:

Cut the chicken into large chunks.
Step 6:

Cut the eggs into wedges.
Step 7:

Combine everything in a bowl and dress with mayonnaise. No need to add salt.
Step 8:

Serve in individual portions using a plating ring, and garnish with chopped dill. Enjoy!

Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to judge frying temperature and pick the best oil for the job (and which to skip altogether), see the guide.
Mayonnaise is better homemade — tastier and better for you. There are some good homemade mayo recipes worth trying. You can also dress this salad with something other than mayonnaise: sour cream or plain yogurt both work, on their own or stirred into the mayo in whatever ratio you like, which cuts the calories.
Buy fresh, medium-sized mushrooms — snowy white, with no spots, bruising, or off smell. They shouldn't feel slimy. Rinse off any grit under warm or cold running water and trim away any bad spots. Tiny mushrooms under about ¾ inch don't need peeling at all — just a good rinse. For larger ones, peel away the thin outer film.