Chicken salad with mushrooms and green peas
4 servings
30 minutes
This salad is the embodiment of harmony between tenderness and rich flavor. Boiled chicken meat gives the dish softness, while mushrooms add a refined depth of taste. Green peas bring a light sweetness and freshness, and the dressing made of sour cream, mayonnaise, and ketchup creates a creamy texture with a hint of spiciness. European cuisine has long been known for its love of simple yet exquisite combinations, and this salad is a perfect example of that. It is ideal for both everyday dinners and festive gatherings, maintaining a balance between tenderness and richness. Serve it chilled to allow all the ingredients to reveal their best flavors.
1
Boil the chicken in salted boiling water until cooked, about 1 hour. Transfer to a cutting board. Cool down. Then separate the meat from the bones and cut into small pieces. Transfer to a bowl.
- Poussin (young chicken): 1 piece
2
Boil the mushrooms in salted boiling water until soft, about 15 minutes. Drain, cool, and cut into small pieces. Add to the chicken.
- Fresh mushrooms: 100 g
3
Add peas to the salad bowl and mix well.
- Canned green peas: 100 g
4
In a small bowl, mix sour cream, mayonnaise, and ketchup. Pour the dressing over the salad and mix well. Add salt and pepper to taste.
- Sour cream: 2 tablespoons
- Mayonnaise: 1 tablespoon
- Ketchup: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
