Salad with tongue, mushrooms, chicken and celery

10 servings

30 minutes

This unusual salad combines the tenderness of boiled beef tongue, the juiciness of chicken breast, and the freshness of celery, creating a harmonious flavor with light Eastern notes. Sautéed mushrooms and aromatic onions add depth, while a sweet sauce with honey, ginger, and balsamic vinegar makes the dish spicy and memorable. This salad is perfect for festive dinners and cozy home gatherings, surprising guests with its exquisite composition and rich taste. It is recommended to serve it slightly chilled after two hours of infusion to fully reveal all the ingredients' aromas.

Energy value per serving

• Calories: 341.3
• Proteins: 28.4g
• Fats: 17.9g
• Carbohydrates: 17.3g

Ingredients

• Celery root: 2 pc
• Fresh mushrooms: 300 g
• Onion: 1 head
• Soy sauce: 150 ml
• Garlic: 1 g
• Honey: 3 tbsp
• Fresh ginger: 1 pc
• Vegetable oil: 50 ml
• Balsamic vinegar: 50 ml
• Beef tongue: 1 pc
• Chicken breast: 500 g

Cooking steps

1. Cut boiled tongue, boiled celery, and boiled chicken breast into cubes.

   Required ingredients:

   • Beef tongue: 1 piece
   • Celery root: 2 pieces
   • Chicken breast: 500 g

2. Clean the mushrooms (do not wash!) and fry with onions. Let cool.

   Required ingredients:

   • Fresh mushrooms: 300 g
   • Onion: 1 head

3. Make the sauce. For this, blend garlic, soy sauce, peeled ginger root (3 cm), honey, balsamic vinegar, and olive oil until smooth (the sauce should be sweet enough).

   Required ingredients:

   • Garlic: 1 g
   • Soy sauce: 150 ml
   • Fresh ginger: 1 piece
   • Honey: 3 tablespoons
   • Balsamic vinegar: 50 ml
   • Vegetable oil: 50 ml

4. Mix with the salad. Be sure to let it sit for 2 hours.