Chicken salad mushrooms carrots

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make a salad with chicken, mushrooms and carrots? Prepare the necessary ingredients for this. For salad, choose boneless chicken. This could be breast fillet or thigh fillet. Maybe smoked chicken. Instead of fried carrots with mushrooms, you can use Korean carrots.

2. STEP 2

   

   The first step is to boil the meat and eggs. Boil the eggs in boiling water for 7-8 minutes, then drain the hot water and cool the eggs in cold water. Boil the chicken fillet for 25-30 minutes. Salt it a little. Then remove from the broth and cool. Peel the cooled eggs from their shells.

3. STEP 3

   

   Rinse the champignons and dry with paper towels. Heat a frying pan until hot and pour in a little vegetable oil. Slice the champignons and fry for 5-7 minutes. During frying, the mushrooms will decrease in size.

4. STEP 4

   

   Peel the onions and carrots and rinse. Finely chop the onion and grate the carrots. Add the onions and carrots to the pan with the mushrooms and fry everything together for another 3-4 minutes. Then remove from heat and cool.

5. STEP 5

   

   Cut the cooled chicken meat into pieces and place in a bowl in which you will prepare the salad.

6. STEP 6

   

   Add cooled mushrooms with onions and carrots.

7. STEP 7

   

   Cut the pickled cucumbers into strips and add to the salad.

8. STEP 8

   

   Next add the chopped eggs.

9. STEP 9

   

   Finely chop fresh herbs. Place it in a bowl. Season the salad with mayonnaise and mix everything.

10. STEP 10

    

    Salad with chicken, mushrooms and carrots is ready! Cool it a little. Before serving, place the salad in a suitable salad bowl. Bon appetit!

Comments on the recipe

Eleno4ka

24.08.2023

4.6

I'm preparing a chicken, mushrooms and carrots salad. Boiled chicken and eggs. Fried onions, carrots, mushrooms. I cooled everything well, chopped pickled cucumbers and eggs, and seasoned with mayonnaise. Stir and the salad is ready. Nourishing, very tasty. It was a complete dinner. Next time I’ll try, following Yulia’s advice, to make this salad with Korean carrots. It will have a sharper and piquant taste, suitable for the holiday table. Thanks for the recipe!