Salad with smoked chicken breast and champignons

Compared to boiled chicken, smoked chicken is almost always juicier and has a richer and more piquant taste. Many chefs prefer to use it for preparing cold appetizers. This product goes harmoniously with cheese, pineapples, tomatoes and other vegetables, but the most successful pairing is with mushrooms. Almost everyone likes salads with mushrooms and smoked chicken; they are often made for the holiday in order to surely please guests and surprise them with their culinary skills.

Cooking features

Smoked chicken and mushrooms go so well that salads in which these ingredients play a major role are difficult to spoil. However, not all housewives find these snacks equally tasty. Knowing a few things will help you get a perfect result.

Only chicken meat is added to the salad, without skins, cartilage, or fatty pieces. Saving will negatively affect the taste of the finished dish. An even bigger mistake would be to put a spoiled product in the snack. If you bought stale, stale chicken, the salad with it will be tasteless and unsafe for health.
Any mushrooms are suitable for making a salad, provided they have been properly processed and cooked. More often, preference is given to champignons, which are available at any time of the year, are not too expensive and do not require long cooking. The exception is pickled mushrooms. If this ingredient is indicated in the recipe, it is quite possible to use honey mushrooms, milk mushrooms or other mushrooms, as well as assorted mushrooms.
Canned and fried mushrooms have different tastes and can rarely be used interchangeably.
Salads with mushrooms and smoked chicken are often layered. Such snacks must be assembled at least 2-3 hours before the time of the intended feast, so that the layers have time to soak in the dressing. If you can't wait that long, you can mix the ingredients separately with the sauce and then assemble them into a salad.
When using heat-treated products to prepare a salad, cool them before using, otherwise the appetizer will quickly spoil.

Recipes for salads with smoked chicken and mushrooms are not similar to one another, the technology for their preparation is also different. By studying the recommendations accompanying the selected recipe, you will not make mistakes.

Korean carrot salad

If there is a holiday and you want to surprise your guests, a recipe for a salad with Korean carrots will come in handy. The dish is easy and quick to make, just buy Korean carrots.

raw champignons – 150 g;
“Parmesan” – 150 g;
smoked meat – 200 -300 g;
green cucumbers – 150 g;
Korean carrots – 150 g;
onion and garlic;
mayonnaise.

Disassemble the smoked meat and place it on the bottom of the dish, soaking it in the sauce.
Chop the mushrooms into slices and fry with chopped onion.
Pass the cucumber through a coarse grater, squeeze out the garlic and add salt. Grind Parmesan through a grater.
Lay out all the products one by one in layers:

smoked;
Korean salad;
cheese;
cucumber;
champignons fried with onion.

This appetizer, of course, can be prepared with boiled chicken fillet, but using smoked meat, the taste of your salad will be much brighter. The salad turns out gorgeous, with a bright, rich taste. Will decorate any table

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Sheriff salad with smoked chicken, mushrooms, prunes and pineapple

Compound:

smoked chicken breast – 0.45 kg;
pineapple pulp or canned pineapple – 150 g;
pitted prunes – 100 g;
chicken egg – 2 pcs.;
fresh cucumber – 0.2 kg;
pickled mushrooms – 150 g;
mayonnaise – 100 ml.

Cooking method:

Peel the smoked breast, separate the meat from the bones, cut into small pieces, and place in a bowl.
Open a jar of mushrooms. Drain off excess liquid. If the mushrooms are large, cut them. Honey mushrooms can be left whole. Add mushrooms to chicken.
Cut the pineapple into small cubes and add to the main ingredients.
Pour hot water over the prunes. After 10 minutes, drain the water, cut the dried fruits into several pieces, and add to the rest of the products.
Wash the cucumber, dry with a napkin, cut into cubes. Place in bowl with remaining ingredients.
Boil the eggs and place under running cold water. Peel the cooled eggs, cut into cubes, and combine with other ingredients.
Season the salad with mayonnaise and place in a salad bowl.

The salad made according to this recipe has an unusual taste that is unlike anything else. It will appeal to lovers of gastronomic experiments, but not only to them.

Description

Salad with smoked chicken breast and mushrooms is an incredibly light and very tasty salad that will fit perfectly into the picture of the holiday table. It can be prepared very quickly at home, taking about twenty minutes to cook.

The calorie content of a dish made from chicken breast and champignons is quite low, which allows it to be consumed even by those who are on a diet and watching their figure. And since the salad is already juicy, you don’t need to add a lot of mayonnaise. Just a couple of spoons will be enough to add flavor to the salad.

In addition to champignons, you can use other wild mushrooms if you buy them at the store. You need to be careful when collecting them in the forest yourself. If you are not sure that a mushroom is edible, it is better not to take it. Also note that some types of mushrooms need to be soaked additionally to get rid of bitterness. In the case of champignons, this is not necessary, as they will be saturated with water and become too soft.

Salad with chicken breast and mushrooms turns out to be very satisfying despite its relatively low calorie content. You can serve it at your holiday table or use it as a supplement to your daily diet.

It is very easy to prepare this delicious dish at home. You just need to stock up on the necessary ingredients, and then open our recipe with step-by-step photos. Preparing a salad with smoked chicken breast and champignons will take you no more than twenty minutes.

Simple salad with smoked chicken, mushrooms and olives

Compound:

smoked chicken meat – 0.2 kg;
pickled champignons – 0.2 kg;
canned beans – 0.25 kg;
pitted olives – 100 g;
chicken egg – 3 pcs.;
mayonnaise or sour cream - to taste;
salt, pepper, chopped herbs - to taste.

Cooking method:

Cut the smoked chicken into small pieces. Place in a bowl.
Open jars of mushrooms, beans and olives. Drain off excess liquid. Transfer canned food to bowl with chicken.
Boil chicken eggs hard-boiled, cool under running cold water, peel, and cut into cubes. Send to other products.
Pepper and salt to taste, season with sour cream or mayonnaise.
After transferring the appetizer to a salad bowl, sprinkle it with chopped herbs.

This is one of the most low-calorie snack options made from smoked chicken and mushrooms.

Rowan salad with smoked chicken and champignons

Compound:

canned champignons (chopped) – 150 g;
smoked chicken fillet – 0.2 kg;
hard cheese – 100 g;
culinary poppy seed – 50 g;
tomatoes – 0.3 kg;
wheat bread – 150 g;
garlic – 2 cloves;
vegetable oil – 20 ml;
mayonnaise – 150 ml;
parsley - 1 sprig;
red currants or cranberries – 50 g.

Cooking method:

Place the champignons in a bowl.
Cut the chicken fillet into small cubes and add to the champignons.
Cut the tomatoes into cubes and add to the mushrooms and chicken.
Add mayonnaise, mix, transfer to a salad bowl.
Grind the cheese on a coarse grater and mix with poppy seeds. Sprinkle this mixture over the salad.
Cut off the crusts from the loaf, cut the crumb into small cubes.
Cut the garlic cloves into several pieces.
Fry the garlic in oil for 3 minutes, remove from the pan.
Brown the bread cubes in garlic butter. Place on a baking sheet and place in an oven preheated to 180 degrees for 10 minutes.
Cool the croutons and arrange them along the edge of the salad.
Garnish the salad with a sprig of parsley and sour berries.

Salad with smoked chicken and fried mushrooms

Compound:

smoked chicken breast – 0.5 kg;
champignons or oyster mushrooms – 0.4 kg;
canned pineapples – 0.25 kg;
onions – 150 g;
chicken egg – 4 pcs.;
hard cheese – 150 g;
vegetable oil – 50 ml;
mayonnaise - how much will it take?

Cooking method:

Cut the chicken meat into small cubes and place on a plate.
Drizzle with a little mayonnaise.
Remove the pineapples from the syrup, cut into small cubes, place on the chicken, and cover with sauce.
Wash and dry the mushrooms. Cut into medium sized cubes.
Peel the onion and chop it into small pieces.
Heat the oil in a deep frying pan. Put onions and mushrooms in it. Fry them until the liquid released from the mushrooms evaporates from the pan.
Cool the mushrooms, season with salt and pepper, place on the chicken, and cover with a mayonnaise mesh.
Boil the eggs hard. After cooling, peel, grate coarsely, place on top, brush with mayonnaise.
Finely grate the cheese and sprinkle it over the salad.

You can use pineapple slices to decorate the snack, although it looks appetizing without decoration.

“Mimosa” with chicken and salted mushrooms

Salted or pickled mushrooms in a salad are a win-win option, especially for those who adore them. As I already mentioned, in my family of avid mushroom pickers, absolutely all dishes that contain mushrooms are eaten with great appetite.

Mimosa salad with chicken was no exception! It is very beautiful, elegant, delicious and deserves a place of honor on the holiday table!

What ingredients are included:

2 potatoes;
1 large carrot;
250 gr. chicken fillet (or 1 leg);
300 gr. salted mushrooms;
4 eggs;
mayonnaise to taste;
vegetable oil for frying;
greens for decoration.

Boil potatoes, eggs, cool.

Cut the onion into small cubes. Fry half the portion until translucent and add the grated carrots. Do not fry too much so that the vegetables remain juicy.

Cut the mushrooms into thin slices. Fry in a dry frying pan for 5 minutes until half cooked, until all the liquid has evaporated.

Add vegetable oil to the mushrooms. Add onion, cut into small cubes. Fry until done, let cool.

Cut the boiled chicken fillet and cucumbers into small cubes.

Add mayonnaise to the grated protein, potatoes and carrots and mix.

1 Place the mold or split ring on a dish and place the potatoes on the bottom. We distribute it well.

2 Place the chicken fillet on top and apply a mesh.

3Next add the fried onions and carrots.

4Mushrooms come next.

5Add the whites.

6 Place the grated yolks on top of the whites.

Place the finished salad in the refrigerator for 1-2 hours so that it infuses and soaks. Now you can remove it from the mold and decorate it.

Spicy smoked chicken salad with green peas and horseradish

Compound:

smoked chicken – 0.35 kg;
fresh champignons – 0.4 kg;
canned peas – 0.25 kg;
grated horseradish – 20 g;
sour cream – 0.2 l;
vegetable oil – 40 ml;
semi-hard cheese – 0.25 kg;
chicken egg – 3 pcs.;
salt, pepper, herbs - to taste.

Cooking method:

Cut the mushrooms into slices, fry in oil, transfer to a mixing container.
Drain the liquid from the jar of peas and add the peas to the mushrooms.
Chop smoked chicken into small pieces and add to other products.
Boil the eggs hard and cool. Peel, cut into cubes, combine with the rest of the ingredients.
Coarsely grate the cheese and place in a bowl with the rest of the ingredients.
In a separate container, mix salt, pepper, sour cream and grated horseradish. Season the appetizer with the resulting mixture.

Salad with eggs, cheese, vegetables, nuts, cucumbers

The salad is not quite ordinary; it contains a lot of lettuce and fresh tomatoes - the dish turns out to be very juicy and rich in vitamins.

Ingredients:

Smoked chicken breast – 250 g
Marin mushrooms. – 250 g
Lettuce leaves – 250 g
Tomatoes (cherry) – 10 pcs.
Grows. oil – 2 tbsp. l.
Cherry vinegar – 2 tbsp. l.

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Cut the meat into strips, mushrooms into pieces, and tear the lettuce leaves with your hands. Prepare the sauce by combining oil and vinegar. Pour it over salad leaves. Combine the ingredients. Gently toss the salad and garnish with tomato slices.

Make a spicy salad with smoked chicken and pickled mushrooms for a great, versatile, quick appetizer.

Ingredients:

Smoked chicken – 300 g
A jar of marinas. champignons
Eggs - 4 pcs.
Cheese - 250 g
Mayonnaise, greens

Boil the eggs. Chop the mushrooms and fry in a frying pan in oil. Then place the mushrooms in the salad bowl as the first layer, coat with mayonnaise.

Chop the chicken too, place in the next layer and coat.

Grate the whites in the next layer, then the cheese, grate with mayonnaise, grate the yolks and decorate your dish with herbs.

How to decorate a salad with smoked chicken and mushrooms

Often the principle of decorating a salad with smoked chicken and mushrooms is laid down in the recipe itself. If this is not the case or you want to break away from tradition and decorate the appetizer in your own way, you can use the ideas below for decorating such dishes.

Dishes containing mushrooms look good when decorated with forest and fairy tale themes. You can place fried plates of mushrooms on the surface of the salad and put sprigs of parsley and dill nearby, turning the appetizer into a “forest clearing.”
You can make “ladybugs” from cherry tomatoes by decorating them with pieces of olives. You can make the bodies of “bees” from olives and black olives cut into rings, and halves of olives will become “wings” for them.
Using a culinary hoop, you can shape the salad into a cake and decorate it with vegetable flowers. It is important that the products used as decoration are part of the snack itself. The exception is greens - they can be used to decorate any dish.

Salads can be served in portions. If the appetizer is placed not in salad bowls, but in bowls or cocktail glasses, it will look more festive and elegant.

Salads with smoked chicken and mushrooms are juicy and filling. Almost everyone likes their unique and surprisingly harmonious taste. Such snacks are often prepared for the holiday.

Product Matrix: Chicken