Salad with chicken fillet and porcini mushrooms
4 servings
50 minutes
This exquisite salad combines the tenderness of chicken fillet with the rich flavor of white mushrooms. A light nutty note from walnuts adds a textural contrast, while mayonnaise binds all the ingredients together, creating a harmonious dish. White mushrooms, known for their refined aroma, give the salad a noble touch, making it an excellent choice for both festive tables and cozy dinners. Historically, dishes with mushrooms and poultry have often appeared in European cuisine, highlighting seasonal and natural ingredients. This salad is not just a gastronomic delight but also an example of culinary ingenuity where simple products are transformed into a true delicacy. It can be served as a standalone dish or as an appetizer complemented with fresh herbs.
1
Cut the boiled chicken fillet into cubes. Chop the eggs finely.
- Chicken fillet: 500 g
- Chicken egg: 6 pieces
2
Fry mushrooms and onions in a pan. You can simply pour boiling water over the onion and cut it into rings.
- White mushrooms: 300 g
- Onion: 1 piece
3
Combine the fillet with mushrooms and eggs. Chop the nuts, but not too finely — the nuts should act as islands. Salt to taste, season with mayonnaise, and mix.
- Chicken fillet: 500 g
- White mushrooms: 300 g
- Chicken egg: 6 pieces
- Walnuts: 30 g
- Salt: to taste
- Mayonnaise: 3 tablespoons