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Brooklyn salad with chicken classic

Classic "Brooklyn" Salad with Chicken

Tasty and out of the ordinary — for everyday meals and celebrations alike! I really recommend trying the classic "Brooklyn" salad with chicken — it's bright, with interesting flavor accents. Broccoli gives it a pleasant freshness and a beautiful pop of color, and paired with pickled cucumbers, a light crunch too.

Maria

Recipe author

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Composition / ingredients

Servings:

Broccoli

350

Chicken breast

250

Pickled cucumbers

150

Canned corn

150

Button mushrooms

100

Vegetable oil

Mayonnaise

Sour cream

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 8 g

Fats 28 % 5 g

Carbohydrates 28 % 5 g

86 kcal

GI: 40 / 60 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make a classic Brooklyn salad with chicken, cucumbers, and broccoli? It's quick and easy! First, gather the ingredients on the list. Feel free to add to or swap out the vegetables to taste, and you can use any other meat in place of the chicken.
Step 2:

Wash the chicken breast and boil it in salted water until cooked, about 20 minutes. Cool it and cut into small cubes. Instead of boiling, you can pan-fry the breast or roast it in foil — and you can use smoked chicken instead of fresh.
Step 3:

Wash and dry the mushrooms and slice them. Heat the vegetable oil in a skillet and fry the mushrooms until golden.
Step 4:

Boil the broccoli in salted water for about 10 minutes, until tender — the exact time depends on the size of the florets and your heat. You can use fresh or frozen broccoli; if frozen, there's no need to thaw it first.
Step 5:

Drain the broccoli in a colander and rinse it with ice water so it keeps its bright color. Let it drain. If the florets are large, break them into smaller pieces.
Step 6:

Shake the brine off the cucumbers and cut them into small cubes. If your cucumbers are small in diameter, you can slice them into rounds.
Step 7:

Drain the canned corn and pat the kernels dry.
Step 8:

In a salad bowl, combine the chicken, broccoli, cucumbers, fried mushrooms, and corn. Dress with the sour cream and mayonnaise and toss.
Step 9:

Transfer the salad to a plate and serve. Enjoy!

Buy fresh, medium-sized mushrooms — snowy white, with no spots, bruising, or off smell, and not slippery to the touch. Rinse off any soil under a stream of warm or cold water, and trim away any bad spots. Tiny mushrooms under about ¾ inch (2 cm) don't need peeling at all — just rinse them well. Larger ones are best peeled of their thin skin.
Since everyone's preference for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).
How do you pick good canned corn? Always check the date on the can. If it's in a glass jar, look closely at the kernels — they should be uniform in size and color, whole, and unblemished. Avoid products with dyes, preservatives, or flavor enhancers.