Salad with mushrooms, chicken and shrimp
4 servings
60 minutes
Salad with mushrooms, chicken, and shrimp is an exquisite dish that combines the tenderness of chicken fillet, the sea flavor of shrimp, and the earthy aroma of champignons. This dish was born from the desire to combine popular ingredients of Russian cuisine into a harmonious blend. Quail eggs add richness while canned pineapple brings sweet freshness, creating a balance of flavors. Dressed with mayonnaise, the salad gains softness and unites all components into a single gastronomic pleasure. It can be served as a festive treat that delights guests with its unusual combination of products. This salad is especially good when chilled, as the flavors become richer and deeper. Ideal for a ceremonial table setting, it impresses with its texture, richness, and sophistication, turning simple ingredients into a culinary masterpiece.
1
Slice the mushrooms and fry them in a hot pan without oil until all the liquid evaporates.
- Button mushrooms: 300 g
2
Slice the onion into half rings, fry in vegetable oil until semi-cooked, and then add the chopped chicken breast. Fry everything for another 5-7 minutes. Finally, add salt and black pepper.
- Onion: 1 piece
- Chicken breast fillet: 300 g
3
Personally, I don't cook shrimp because they are sold pre-cooked. I just pour boiling water over them a few times, and they are ready to be peeled.
- Cooked peeled prawns: 300 g
4
I prefer quail eggs because I think they have a richer taste. We boil them, cool them down, and chop them finely.
- Quail egg: 8 pieces
5
Combine mushrooms, fried onions with chicken, eggs, peeled shrimp, and canned pineapples (without liquid!), and add mayonnaise.
- Button mushrooms: 300 g
- Onion: 1 piece
- Chicken breast fillet: 300 g
- Cooked peeled prawns: 300 g
- Canned pineapple: 1 jar
- Mayonnaise: to taste
6
Cool in the refrigerator for 1 hour.
