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Mushroom salad with chicken breast

Mushroom salad with chicken breast

A simple salad and very quick to prepare

  • 1 jar of mushrooms (I had put with my mother in the fall)
  • 1 large sour cucumber
  • half a chicken breast
  • 6 cloves of garlic
  • homemade mayonnaise 4 tbsp
  • salt and pepper

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Mushroom salad with chicken breast:

The chicken breast is boiled and then cut into cubes. Drain the mushrooms and chop them into cubes, as well as the sour cucumbers. Grind the garlic and add a little salt.

Squeeze the mushrooms and cucumbers again from the juice after they have been chopped and mix with the chicken breast, mayonnaise, crushed garlic, salt and pepper.

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I made mayonnaise from 1 boiled egg yolk, a raw yolk, a teaspoon of mustard, salt, oil and finally lemon.

Lettuce with chicken breast

It doesn't take more than three quarters of an hour to prepare this tasty salad, "dedicated" to the warm season. Lettuce is full of vitamins, and lean chicken "goes" in this tasty combination. Green onions, capers, spicy mustard, juice and lemon peel "talk" about the refreshing taste of summer and, together, guarantee you a light lunch or a special dinner. We wish you good appetite!

Ingredients and quantities for 5 servings:

500 g lettuce
400 g boneless chicken breast
1 red bell pepper
2 tablespoons butter
6 sprigs of green onion
100 g black olives
1 tablespoon capers
2 teaspoons horseradish mustard
4 tablespoons oil
1 tablespoon grated lemon peel
2 tablespoons lemon juice

1. Chicken breast is cut into long, narrow strips, salted, peppered and fried for 7 minutes, evenly, in hot butter. Remove on paper towels and allow to cool.

2. The lettuce is cleaned and washed well, then it is broken by hand into large pieces, which are placed on a plate.

3. The bell pepper is washed, cleaned and cut into long strips, which are placed over the salad, together with the green onions, cleaned, washed and cut into slices.

4. Remove the olive seeds and cut them into rings, which are spread on the plate. The fried chicken strands are aesthetically arranged on top.

5. In a bowl, rub the spicy mustard with the oil, then add the lemon juice, grated lemon peel, salt, pepper and capers. All mix to homogenize.

6. The sauce obtained is poured over the salad on the plate. Until serving, keep the plate cold.

Suggestion: Boiled mushroom slices can be added to this salad. Also, boiled corn grains can be sprinkled over lettuce.

Preparation time: 40 minutes, plus cold time.

  • Instead of cucumbers, tomatoes or salad can be added without any problem: bell peppers, corn, radishes, sliced ​​carrots.
  • Pay more attention to the meat on the grill. If it is well heated and greased beforehand, the meat can brown very quickly. It is recommended about 5-6 minutes on each side when preparing the chicken.
  • Instead of telemea you can easily add lean cow's or sheep's cheese, feta cheese or tofu.
  • The preparation can be served with any type of bread, but for a potentiation of the taste, we recommend the bread with seeds.
  • You can also add corn for a sweet and pleasant taste.

Necessary ingredients for chicken salad with mushrooms:

  • 1 chicken breast
  • 1 jar of pickled mushrooms
  • 2-3 pickles
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 bunch of dill
  • pepper

1. Put the breast in a bowl with cold water and a teaspoon of salt. We put it on the fire and boil it for 30 minutes. After it boils, take it out and let it cool. Cut the cucumbers into cubes and leave them in a colander to drain well. We open the jar with mushrooms, take out the mushrooms on the chopper and chop them with a knife. In the meantime, the chicken breast has cooled down, so we cut it first into strips and then into cubes.

2. While the chicken cubes cool well and drain the cucumber juice, prepare mayonnaise from an egg yolk. Finely chop the dill. Put the chicken breast, cucumbers, mushrooms and dill in a bowl. Add the mayonnaise and cream and mix to blend so that the ingredients are well covered by the dressing. At the end we give it a pepper powder.

You've probably noticed that I didn't use salt in my recipe. I used it to boil the breast and it took a little salt and pickles and mushrooms have some salt in the preservation process. If you still want a saltier salad, don't sprinkle the salt over the finished salad, as the salad may become & # 8220 more watery & # 8221. Sprinkle the salt on the chicken breast, immediately after you cut it into cubes, and it will become saltier until you put it in the salad.

Handsome salad with chicken breast

1.Prepare all the necessary ingredients. Boil the carrot and chicken breast until ready. Boil the eggs for 7-9 minutes to harden.

2.Put the cheese, carrot and boiled eggs through the small grater.

3.Cut the chicken breast into cubes or unwrap it in bundles - according to your own taste.

4. Start assembling the salad: put a kitchen ring in the middle of a flat plate. Place a layer of eggs around the ring and cover it with a grid of mayonnaise.

5. Then place the layer of minced meat and cover it with a grid of mayonnaise.

6. The next layer - the carrot.

7. Then - grated cheese, covering it with a lot of mayonnaise.

8. Decorate the salad with thin slices of kiwi and canned corn kernels (as in the picture below).

You will get a very attractive and festive salad! Enjoy it with great pleasure!

Ingredients Caesar salad with grilled chicken breast

  • 1 large lettuce head or 2 Roman lettuce heads
  • 50 grams of finely grated Parmesan cheese
  • 50 grams of parmesan chips (grated with a vegetable peeler, to cut very thin strips)
  • 1 clove of garlic
  • 3 anchovy fillets
  • 1 tablespoon worchstershire sauce
  • 1 teaspoon of Dijon mustard
  • 100 ml. of extra virgin olive oil
  • 2 very fresh yolks
  • de & # 8211 juice 1 lemon (to taste)
  • salt and pepper
  • optional, 1 teaspoon of honey for dressing
  • 400 grams of chicken breast without skin and bone
  • marinade for chicken breast from: 1 clove of finely crushed garlic, lemon peel, 1 lemon juice, 1 tablespoon olive oil and 1 teaspoon honey
  • 120 grams of croutons with herbs and garlic

Preparation & # 8211 marinating chicken breast

1. Of course, in my house, the classic version of Caesar salad would not have much passage. How, really no meat? So I prepare the version with grilled chicken breast. And this chicken breast is sure to come out juicy, tasty and fragile, as I showed at grilled chicken breast recipe. So, first, mix the garlic well with the lemon juice and peel, add the honey and 1 tablespoon of olive oil and beat everything. I place the chicken breast divided into 4 pieces in a bowl and cover it with the marinade. In this sour marinade, I keep it for 1 hour, covered with foil, at kitchen temperature.

Preparation of dressing for Caesar salad

2. How to prepare Caesar salad is very simple: first, wash and drain the salad well. Then, we prepare all the other ingredients, to have them at hand. Although, in milder weather conditions, I would have done it own homemade croutons, flavored with herbs and garlic, it was a real blessing not to turn on the oven on this heat, so this time I used some herb croutons from Selgros, which I grabbed from the shelf during the last shopping session and which caught me really well!

3. So, Cardini's famous dressing room! In the tall glass of the hand mixer, I put the yolks, 2 cloves of garlic, 1 pinch of fine salt, 3 fillets of anchovies, lemon juice, 1 teaspoon of Dijon mustard and olive oil, all at once . With the help of the hand blender, I proceeded exactly as at my mayonnaise by the minute.

With the blender completely immersed in the glass and supported by its bottom, I worked the ingredients insistently, first of all to crush the garlic and the anchovy fillets. I didn't move the blender not from the bottom of the bowl until the dressing, which looked like opaque mayonnaise, started to rise almost enough to "swallow" its pear. I continued until the sauce was perfectly emulsified, then I added the grated Parmesan cheese and I mixed well. I added the worchestershire sauce, salt and pepper, a little more lemon juice and 1 teaspoon of honey. Without it, for my taste, the Caesar salad dressing is never balanced.

Assembling and serving Caesar salad

4. Before moving on to assembling this Caesar salad, I made the chicken breast on the grill. Marinated chicken breast slices, 2-3 cm thick, already brought to room temperature, do not need more than 2-3 minutes on the hot grill. Before putting them on the grill, take them out of the marinade, drain them well and toss them with absorbent kitchen towels. Season them with salt and pepper, only then put them on the grill well. I only turn the meat from one side to the other once. This is the only way to get beautiful traces of grill. During cooking, the meat will form a beautiful crust and penetrate perfectly. After removing it from the grill, I cover the chicken breast with foil and let it rest for ten minutes.

5. After the chicken breast has rested, pour the creamy dressing over the lettuce leaves, add the croutons and mix well. Virtually all leaves and croutons must be covered by dressing.

6. Place the Caesar salad on the plate, sprinkle with the Parmesan cheese and place on top of the chicken breast cut into pieces only good to put in your mouth.

Chicken breast and mushroom salad

Salads are specialties on the holiday table, so housewives go to the table to put all kinds of salads, as they are tastier, but also more colorful and beautifully decorated. A salad that you will not fail and that everyone will appreciate is the chicken breast salad with mushrooms.

Chicken breast and mushroom salad is quick to prepare, does not require sophisticated ingredients and does not take long to prepare for ingredients.

Ingredient: 300 g mushroom mushrooms, 1 chicken breast, 1 boiled egg, 1 raw egg, 200 ml oil, lemon & acircie juice, salt, pepper.

Method of preparation: For the mayonnaise, mix the raw egg yolk with the boiled egg yolk and, gradually, add the oil and mix until you get a thick and fluffy mayonnaise.

In an bowl of water, bring the mushrooms to a boil and after they have cooled, cut them into small pieces. Do the same with chicken breast.

In an bowl, mix the ingredients mentioned above and finally season with salt and pepper. We can garnish the salad with egg white boiled for mayonnaise or greens.

Method of preparation

Alexandra's salad

Put the bacon slices on the grill, to make them a little crispy, then cut a slice into 2-3 pieces

Rice salad with surimi

- boil the rice & icircn water with salt and a little oil after boiling, & icircl cool

  • Instead of cucumbers, tomatoes or salad can be added without any problem: bell peppers, corn, radishes, sliced ​​carrots.
  • Pay more attention to the meat on the grill. If it is well heated and greased beforehand, the meat can brown very quickly. It is recommended about 5-6 minutes on each side when preparing the chicken.
  • Instead of telemea you can easily add lean cow's or sheep's cheese, feta cheese or tofu.
  • The preparation can be served with any type of bread, but for a potentiation of the taste, we recommend the bread with seeds.
  • You can also add corn for a sweet and pleasant taste.

1 piece chicken breast, 500 ml chicken soup, 200 g ham, 50 g olives, 1 jar sliced ​​mushrooms, 1 tablespoon oil, salt, 100 g cheese, 4 pickles
-for mayonnaise: 2 eggs, 200ml oil, a tablespoon of mustard, lemon juice
-for decoration: 2 hard boiled eggs, 2 olives, 1 red bell pepper

Boil the skinless chicken breast in the soup, let it cool, cut it into cubes and put it in a bowl. Cut the ham and olives into cubes and place them over the chicken breast. Cut the mushrooms into cubes and cook them in oil for 5-10 minutes. Let them cool and add them over the rest of the composition. Cut the cucumbers lengthwise, clean them of seeds, cut them into cubes, squeeze the juice and put them on top of the other ingredients.

Add the cheese on the large grater and mix.

For the mayonnaise, use 2 yolks (one raw and one boiled) that you mix and add a little oil over them. To make sure that the mayonnaise is not cut, I advise you to mix in one direction. At the end add mustard and lemon to taste.
Add mayonnaise over the rest of the composition, add salt to taste and mix gently.
Place the salad on a plate. For decoration, grate the egg whites and yolks from 2 hard-boiled eggs, as well as a red bell pepper. Arrange the ingredients so that you get a Santa face. For the eyes use two black olives.

Try this video recipe too