Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients for the salad.
If the chicken is smoked, it is better to take it without excess salt. Check the pickled mushrooms for taste; if they are very sour, rinse.
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Step 2
Pour cold water into a saucepan, place the whole breast, bring to a boil, skim off the foam. Cook for 15–20 minutes after boiling (time depends on the size of the piece).
Check doneness with a knife; the juice should be clear. You can let the breasts cool in the broth for 10 minutes, then remove and cool on a plate to make slicing easier.
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Step 3
Peel the onion. Chop into small cubes.
Peel the carrots and grate them on a coarse grater so that the pieces can be felt in the salad.
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Step 4
Heat a frying pan over medium heat, add the onions and carrots, and cook for 5-7 minutes, stirring frequently, until the onions are translucent and the carrots are soft.
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Step 5
If you are using pickled champignons, open the jar, drain the marinade, and rinse if necessary. Cut each mushroom into slices. Add to vegetables.
If using fresh mushrooms, cut into slices and fry for 6-8 minutes in a frying pan until golden brown to remove excess moisture, then cool and add to vegetables.
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Step 6
Cut the hard cheese into small cubes or thin bars. The pieces should not be too large. Add cheese to remaining ingredients.
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Step 7
Cut the cooled chicken breast into bars or cubes of approximately 1–1.5 cm — this way the taste will be evenly distributed in the salad. Place in a bowl.
If the breast is smoked, cut it thinner — the aroma will be stronger.
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Step 8
Open the can of beans, drain the water, and rinse under cold water to remove excess salt. Add to general container.
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Step 9
Add sour cream and mayonnaise. I prefer to dilute mayonnaise with sour cream. Mix thoroughly.
If you wish, you can season it with mayonnaise only.
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Step 10
Place the salad with beans, chicken and mushrooms on a dish, sprinkle finely chopped herbs on top and, if desired, add a little ground pepper. Bon appetit!
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