Chicken and mushroom salad - 10 delicious recipes

There are so many different delicious salad recipes, in which the main ingredients are chicken and mushrooms, but before the holiday comes, many women are frantically looking for a working recipe or want to diversify the usual salad with new ingredients or serving.

Simple classic chicken and mushroom salad recipe

This dish requires only three main ingredients: chicken, onions and mushrooms, and the taste is obtained "with a twist", which is given by pickling mushrooms in vinegar.

Cooking time: 50 min.

Servings: 4.

• 
  Wash the chicken breast, dry it with paper towels, remove the fillet from the bone. Boil the chicken in salted water, cool and tear into fibers.
• 
  Peel the onion, rinse and cut into thin half rings, wash and dry the greens.
• 
  Put the onion in a sieve or colander and rinse thoroughly under cold running water to remove the bitterness.
• 
  Put onion in a plate, pour cold water mixed with 2 tbsp. l. vinegar. Leave to marinate for half an hour.
• 
  Open a jar of mushrooms, pour 2 tsp directly into the marinade. vinegar 9% and let stand for 20 minutes, then put the mushrooms on a sieve, let the moisture escape, cut the mushrooms into strips.
• 
  In a deep bowl, combine the chicken pieces, mushrooms and onions (drain and squeeze beforehand). Add mayonnaise and stir. Taste and salt if necessary.
• 
  Transfer the salad in the form of a beautiful pea to a dish, sprinkle with finely grated cheese, garnish with bunches of greens and remnants of mushrooms.

Bon Appetit!

Puff salad with chicken, mushrooms, cheese and egg

A hit of any festive table is a puff salad with the addition of mayonnaise. The combination of chicken, mushrooms and cheese is one of the classic, proven over the years, and finely chopped eggs soften the taste of the main components and serve as a sprinkle to decorate the finished salad.

Cooking time: 1 hour 15 minutes.

Servings: 6.

Ingredients:

• Chicken fillet - 460 g.
• Mushrooms - 320 g.
• Bulb onions - 1 pc.
• Garlic - 1 wedge.
• Hard cheese - 150 g.
• Chicken eggs - 3 pcs.
• Mayonnaise - 130 g.
• Sunflower oil - 2 tbsp. l.
• Ground salt and pepper - to taste.
• Parsley greens - a couple of sprigs.

Cooking process:

1. If necessary, remove the chicken fillet from the breast, rinse the meat under running cold water, dry it. Boil the chicken in salted water, put it in a colander and let it cool.
2. Hard-boiled eggs, peel. Divide eggs into whites and yolks, grate separately on a coarse grater.
3. Grate the cheese on a fine grater. Cut the cooled fillet into small cubes.
4. Peel the onion and garlic, rinse and cut into small cubes. Wash greens, dry and chop finely.
5. Mushrooms (preferably champignons), wash, dry and cut into thin slices.
6. In a hot frying pan, fry the onion, garlic and mushrooms, adding vegetable oil there. Add salt and pepper, stir and cool.
7. To mold the salad, take a flat dish or plate on which it will be served and a small diameter molding ring (you can cut it from the middle of a plastic bottle by cutting it off the edges). Put the first layer inside the ring - the chicken. Spread it generously with mayonnaise.
8. Then lay out the mushrooms, onions and garlic, grease with mayonnaise.
9. Put a layer of proteins, a little mayonnaise, a layer of cheese, a little mayonnaise.
10. Sprinkle the salad with grated yolks on top and remove before serving in the refrigerator. Before serving, sprinkle the edges of the salad with herbs and carefully remove the ring.

Bon Appetit!

Chicken, mushroom and pineapple salad in layers

Even if you don't like the sweet ingredients in flaky salads, try this one. It is very juicy and nutritious. It is better to take pineapples in the form of pieces, so as not to cut them later.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Chicken fillet - 360 g.
• Fresh champignons - 230 g.
• Hard cheese - 120 g.
• Bulb onions - 2 pcs.
• Pineapples - 0.5 cans.
• Mayonnaise - 220 g.
• Chicken eggs - 2 pcs.
• Vegetable oil - 2 tbsp. l.
• Greens - a few twigs.

Cooking process:

1. Boil the chicken in boiling salted water, put in a sieve so that the glass liquid and the meat cool. Cut into small pieces.
2. Boil the eggs, cool, remove the shell and rub on a coarse grater.
3. Wash the mushrooms, let dry and cut into thin slices. Cut the peeled onion into small cubes.
4. Fry onions with mushrooms in vegetable oil, cool.
5. Grate the cheese on a fine grater.
6. Throw the pineapples in a colander to drain the excess syrup.
7. Wash a couple of sprigs of parsley and dill, let dry.
8. Put a layer of mushrooms and onions on the dish, make a net of mayonnaise.
9. Then lay out a layer of chicken cubes, brush with mayonnaise.
10. Put pineapples, mayonnaise.
11. Sprinkle with a layer of cheese, lightly brush with mayonnaise.
12. Next comes a layer of grated eggs. Eggs play the role of sprinkling and decoration, but you can also lay out sprigs of greenery as decoration in the center and around the edges.
13. Let the salad soak for several hours, then you can eat it.

Bon Appetit!

Simple and delicious salad with chicken, mushrooms and cucumber

A fantastically tender salad, it is quick and easy to prepare, and the result is amazing. It is delicate and airy due to the addition of fresh cucumbers. The main thing is to take cucumbers that are not too watery, so that they do not let in a lot of juice.

Cooking time: 55 min.

Servings: 5.

Ingredients:

• Chicken fillet - 620 g.
• Hard cheese - 110 g.
• Canned champignons - 1 can.
• Chicken eggs - 3 pcs.
• Fresh cucumbers - 2 pcs.
• Bulb onions - 1 pc.
• Mayonnaise - 190 g.

Cooking process:

1. Boil chicken fillet in salted water until tender, drain and cool to room temperature. Cut into small cubes.
2. Boil the eggs, cool in cold water, remove the shell and divide into whites and yolks. Grate the whites on a coarse grater, rub the yolks on a fine grater.
3. Remove the husk from the onion and chop it into small pieces.
4. Put the pickled mushrooms in a sieve so that the liquid goes away, then cut into small cubes or thin slices.
5. Remove the skin from cucumbers, cut them into small thin strips 2 cm long.
6. Put a layer of egg whites on a plate, coat it with mayonnaise.
7. Next, lay out the chicken fillet, make a net of mayonnaise.
8. Put the chopped onion, half the mushrooms. Cover with mayonnaise.
9. Next comes a layer of cucumbers, on which you need to lay out the other half of the mushrooms and grease with mayonnaise.
10. Sprinkle everything with grated cheese shavings, make a mayonnaise mesh. As a decoration, pour a thin layer of egg yolks onto the surface of the salad.

Bon Appetit!

Chicken, Mushroom and Korean Carrot Salad

A quick salad that will help you out if guests are to come in an hour and you need to serve something with the main dish.

Cooking time: 35 min.

Servings: 4.

Ingredients:

• Chicken fillet - 550 g.
• Korean carrots - 300 g.
• Champignons - 320 g.
• Bulb onions - 2 pcs.
• Mayonnaise - 3 tbsp. l.
• Vegetable oil - 3 tbsp. l.
• Salt to taste.

Cooking process:

1. Wash the mushrooms, drain the water and cut into thin strips. Champignons, if desired, can be replaced with ordinary forest mushrooms.
2. Peel the onion, wash and chop finely.
3. Mix mushrooms and onions, pour vegetable oil into a pan and fry the mixture over medium heat until it is browned and all moisture has evaporated from the mushrooms.
4. Remove the films from the chicken fillet and cook in salted water. Drain and cool the chicken, cut into small pieces.
5. Put the Korean carrots on a sieve to drain off the excess marinade, and mix in a bowl with the cooled mushrooms. If the carrot slices are too long, cut them into smaller pieces.
6. Transfer the mixture to a salad bowl, add chicken pieces, mayonnaise, mix. Be sure to taste the salad, if you do not have enough salt, then you need to add salt.
7. Serve the prepared salad for hot dishes in portions or put on the table in a salad bowl, decorating with fresh herbs.

Bon Appetit!

Step-by-step recipe for smoked chicken and mushrooms salad

The use of such a semi-finished product as smoked chicken in home-made salads helps to diversify the taste of the dish: a light haze aroma appears, which, combined with the delicious smell of mushrooms fried with onions, makes everyone run to the dinner table.

Cooking time: 55 min.

Servings: 8.

Ingredients:

• Smoked chicken - 220 g.
• Potatoes - 220 g.
• Chicken eggs - 2 pcs.
• Champignons - 280 g.
• Onions - 70 g.
• Mayonnaise - 150 g.
• Vegetable oil - 1.5 tbsp. l.
• Salt to taste.

Cooking process:

1. Wash eggs with baking soda, rinse and cook in salted water for 10 minutes. after boiling (hard boiled).
2. Wash the potatoes and cook in salted water without peeling them off.
3. Sort the champignons, remove the skirts under the caps, wash and cut into thin slices.
4. Heat a dry frying pan over medium heat, lay out the mushrooms, fry until all the liquid has evaporated from them.
5. After that, add vegetable oil to the mushrooms and fry them until tender and golden brown.
6. Cut the peeled and washed onion into small cubes, add to the mushrooms, stir, salt and fry until tender. Cool the whole mass.
7. Cool and peel potatoes and eggs. Rub the potatoes coarsely on a grater, remove the yolks from the eggs and grate them finely, rub the whites separately more coarsely.
8. Remove the smoked chicken from the bone and cut into small cubes.
9. Put the forming ring on the dish. Put potatoes in the first layer, apply a net of mayonnaise.
10. Next, lay out the chicken cubes, brush with mayonnaise.
11. Next comes a layer of yolks, then mushrooms and onions, pour mayonnaise on top of it.
12. Put the grated proteins on top of the salad and put it in a ring in the refrigerator for several hours.
13. Before serving, carefully remove the ring, slightly helping yourself with a thin knife.

Bon Appetit!

Chicken salad with prunes and walnuts

Special attention should be paid to chicken fillet salad with prunes and walnuts. This combination is very popular in dishes, the nuts in the salad are pleasantly felt on the teeth, and the sweet and sour taste of prunes contrasts with the delicate taste of chicken. The recipe makes a great salad dish.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

• Chicken fillet - 420 g.
• Chicken eggs - 8 pcs.
• Forest mushrooms - 300 g.
• Onion - 1 head.
• Hard cheese - 170 g.
• Sour apples - 2 pcs.
• Prunes - 180 g.
• Walnuts - 150 g.
• Mayonnaise to taste.

Cooking process:

1. Pour the prunes with boiling water, let stand for about 3 minutes, drain the water, squeeze the dried fruits and cut them into small pieces with a knife.
2. Roast the nuts a little in a frying pan, rub them between your hands to get rid of the brown husk, rinse, dry and cut with a sharp knife. You can also chop them small in a food processor or put them in a tight bag and ride over them with a rolling pin a couple of times.
3. Grate the cheese on a coarse grater.
4. Remove the shells from the eggs, take out 3 yolks and set aside separately, cut the remaining eggs and whites into small cubes or grate them on a coarse grater.
5. Boil the chicken in salted water, drain, cool and chop finely.
6. Peel and seed apples, grate on a coarse grater.
7. Sort the mushrooms, wash and dry, cut into slices. Peel the onion and cut into small cubes. Mix everything in a skillet, add 1 tbsp. l. sunflower oil, salt and fry over medium heat until tender, then cool.
8. For assembly, put half of the chopped chicken fillet in the first layer, tamp with a spoon.
9. The next layer is mushrooms with onions, cover them with a net of mayonnaise.
10. Next, lay out a layer of grated cheese, grease with mayonnaise.
11. The next layer is from eggs, immediately put grated apples on the eggs. Cover the apples with prunes and grease liberally with mayonnaise.
12. Lay out a layer of nuts, then the second half of the chicken. Lubricate the entire surface of the salad with mayonnaise, sprinkle with yolks and can be additionally decorated with herbs or canned peas.

Bon Appetit!

Delicious salad with chicken, mushrooms and corn

A spectacular salad called "Sunflower" will remind you of summer and attract everyone's attention on the festive table. Chips should be bought curved so that they resemble sunflower petals.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

• Chicken fillet - 550 g.
• Pickled champignons - 1 can.
• Carrots - 3 pcs.
• Chicken eggs - 3 pcs.
• Canned corn - 1 can.
• Pitted olives - 1 can.
• Chips - 40 g.
• Fresh greens - 10 g.
• Bulb onions - 2 pcs.
• Mayonnaise - how much it will take.

Cooking process:

1. Boil the fillet in water with the addition of salt, drain and cool the chicken, then cut into cubes.
2. Boil carrots and peel, rinse, grate coarsely.
3. Peel the onion, cut into thin half rings, add salt, sugar, vinegar and pour boiling water over. Let stand for 20 minutes, drain the marinade, squeeze. It is better to take a purple onion, it tastes less bitter.
4. Drain the marinade from the mushrooms, squeeze them and cut into small cubes.
5. Hard-boiled eggs, cool and peel, grate.
6. Place the round layers of lettuce on a flat plate or salad bowl and brush each layer with mayonnaise. The sequence of layers is as follows: chicken, carrots, mushrooms, pickled onions, eggs.
7. Drain the juice from the corn, put it in an even layer on top of the salad.
8. Arrange the olives on top, cut in half, cut down. Arrange the chips imitating petals along the edge of the dish.
9. Remove the salad for impregnation in the refrigerator.

Bon Appetit!

Chicken salad with mushrooms and fried onions

Everyday chicken salad with fried mushrooms and onions can be varied with an original garlic cream dressing. It turns out juicy and aromatic.

Cooking time: 45 min.

Servings: 6.

Ingredients:

• Chicken fillet - 320 g.
• Fresh champignons - 280 g.
• Bulb onions - 140 g.
• Chives - 2 pcs.
• Cream 10% fat - 200 ml.
• Sunflower and olive oil - 2 tbsp. l.
• Parsley and green onions - 5 g.

Cooking process:

1. Wash, dry and cut the mushrooms in half.
2. Peel the onion and cut into thick rings.
3. Heat a frying pan over medium heat, add sunflower oil, add mushroom halves and onion rings. Fry without a lid until all the liquid has evaporated from the mushrooms.
4. Chicken fillet can be either boiled or fried. If the meat is to be fried, it is better to cut it into large cubes and fry until golden brown. If the chicken is to be boiled, then it must be cooked in salted water, drained and cooled, then cut into small cubes.
5. Put chicken and onion with mushrooms in a bowl.
6. Pour some more oil into the pan, preferably olive oil. Put the cloves of garlic in boiling oil and fry for about 5 minutes, then add all the other ingredients to it and simmer for another 5 minutes.
7. Pour low-fat cream into the ingredients and bring to a boil, stirring constantly.
8. Then reduce heat and cook for another 7 minutes. Taste for salt, if necessary, then you need to salt.
9. Transfer to a salad bowl, garnish with fresh herbs, and serve.

Bon Appetit!

A simple salad recipe with chicken, mushrooms and potatoes

A simple layered salad for a hearty dinner or snack.The dish is prepared from common ingredients found in every home.

Cooking time: 50 min.

Servings: 6.

Ingredients:

• Chicken breast - 480 g.
• Potatoes - 2 pcs.
• Bulb onions - 2 pcs.
• Hard cheese - 120 g.
• Champignons - 380 g.
• Chicken eggs - 3 pcs.
• Mayonnaise - 160 g.

Cooking process:

1. Hard boil the eggs, cool, remove the shell and grate.
2. Boil potatoes in their uniforms, cool, peel and rub coarsely on a grater.
3. Cut chicken meat from the bone, boil it in salted water, cool and cut into small cubes.
4. Peel the onion, cut it in half and then into thin half rings. Wash the mushrooms, dry and cut thinly into strips. In a hot frying pan, fry the mushrooms and onions in vegetable oil until golden brown and the liquid from the mushrooms evaporates. Salt and cool.
5. Put a layer of potatoes on a dish, brush with mayonnaise.
6. Then there are fried onions and mushrooms, a net of mayonnaise.
7. After that, lay out a layer of chicken meat, mayonnaise again.
8. Pour boiled eggs, coat with mayonnaise.
9. Sprinkle everything on top with grated cheese and put it in the refrigerator overnight. You can decorate the salad to your taste with fresh or canned vegetables, fresh whole or chopped herbs.

Bon Appetit!