Chicken salad with pasta, celery and mushrooms
6 servings
60 minutes
This exquisite salad with French charm combines tender chicken fillet, al dente pasta, crunchy celery, and tangy pickled mushrooms. Dressed with a fragrant mix of vegetable oil and herb yogurt, it offers a delicate creamy texture and pleasant freshness. The dish's flavor balances between lightness and richness, while eggs add nutrition. Such a salad is perfect for a light lunch or dinner and pairs wonderfully with a glass of white wine. French cuisine is renowned for its refined ingredient combinations, and this recipe is no exception. It can be served as a standalone dish or as an elegant addition to the main menu.
1
Boil the chicken fillet and slice it.
- Poussin (young chicken): 300 g
2
Cut the celery into thin rings.
- Celery: 200 pieces
3
Boil the pasta in salted water until al dente.
- Pasta: 200 g
4
Wash the pickled mushrooms and slice them.
- Marinated mushrooms: 150 g
5
Boil the eggs hard and slice them.
- Chicken egg: 3 pieces
6
For the dressing, whisk vegetable oil with yogurt. Add salt, pepper, and chopped herbs.
- Vegetable oil: 3 tablespoons
- Yoghurt: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: 30 g
7
Combine all ingredients and dress the salad.
