Chicken salad with mushrooms and green peas
4 servings
30 minutes
Chicken salad with mushrooms and green peas is a refined dish of European cuisine that combines the tenderness of chicken fillet, the juiciness of mushrooms, and the sweet note of canned peas. It can be considered a modern version of traditional meat salads that adorn festive tables. The dressing made from sour cream, mayonnaise, and ketchup gives the salad a rich, slightly spicy flavor harmoniously complemented by the aroma of fresh parsley. The mushrooms are sautéed to a golden color, enhancing the depth of flavor. This salad is perfect as a standalone dish or as an addition to the main menu. It is versatile—suitable for dinner with family or to impress guests at a formal event. Easy to prepare yet elegant in presentation, it offers delight with every bite.
1
Place chicken fillet in a pot, cover with cold water, bring to a boil, and cook for about 10-15 minutes. Cool and cut into small pieces.
- Poussin fillet: 200 g
2
Heat a small pan and add vegetable oil. Sauté the chopped mushrooms for about 3-4 minutes.
- Fresh mushrooms: 50 g
- Vegetable oil: 0.5 tablespoon
3
Place meat, mushrooms, and peas in a bowl. In a small bowl, mix sour cream, mayonnaise, and ketchup. Pour the dressing into the salad. Add parsley, salt, and pepper to taste, and mix everything well.
- Poussin fillet: 200 g
- Fresh mushrooms: 50 g
- Canned green peas: 50 g
- Sour cream: 2 tablespoons
- Ketchup: 1 tablespoon
- Mayonnaise: 1 tablespoon
- Chopped parsley: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
