Salad with fried mushrooms and chicken
10 servings
120 minutes
Salad with fried mushrooms and chicken is a harmony of flavors and textures, creating a rich and cozy dish. Tender chicken breast infused with softness pairs with aromatic mushrooms browned to a golden hue. The light sweetness of red grapes adds freshness, while walnuts contribute a pleasant crunch. Dressed with mayonnaise, it gains creamy richness that perfectly binds the ingredients together. This salad is perfect for festive tables, impressing with its noble taste. It can become not only a decoration for holiday feasts but also a favorite dish for special evenings. The author's approach makes it versatile—one can experiment with dressings and additions to tailor the flavor to personal preferences.
1
Prepare all the ingredients.
2
Submerge the chicken breast in boiling salted water, bring to a boil, then turn off the heat and let it sit covered for 30 minutes.
- Chicken breast: 800 g
- Salt: to taste
3
Chop the onion into small cubes.
- Onion: 300 g
4
Slice the mushrooms thinly.
- Button mushrooms: 500 g
5
Heat vegetable oil in a pan and fry the onion until golden.
- Vegetable oil: 30 ml
- Onion: 300 g
6
Add mushrooms to the onion and fry, stirring, until all the moisture evaporates from the mushrooms.
- Button mushrooms: 500 g
7
Cut the grapes in half and remove the seeds.
- Red grapes: 200 g
8
Cut the cooked chicken and shred it into fibers.
- Chicken breast: 800 g
9
Chop the walnuts not too finely.
- Walnuts: 150 g
10
Mix all prepared ingredients with mayonnaise, add salt if needed.
- Mayonnaise: 200 g
- Salt: to taste
11
Serve salad at the festive table.