Chicken salad with mushrooms, celery and capers
4 servings
45 minutes
This refined salad is a harmony of flavors from French cuisine. Tender boiled chicken fillet pairs with crunchy rings of fresh celery, aromatic mushrooms, and tangy capers. The key element is a warm cheese sauce made from sour cream and mustard, which gives the dish a creamy texture and rich flavor. The slight tartness of the capers balances the tenderness of the meat, while the herbs refresh the overall perception. This salad is perfect as an exquisite appetizer or a light dish for a festive dinner. It reflects the philosophy of French gastronomy—simplicity of ingredients transformed into exquisite pleasure.
1
Boil the chicken fillet and slice it.
- Poussin fillet: 200 g
2
Cut the celery into thin rings.
- Celery: 150 g
3
Boil the mushrooms and cut them in half.
- Fresh mushrooms: 150 g
4
Grate the cheese on a fine grater and mix it with sour cream and mustard. Heat the sauce until the cheese melts. Add salt and pepper.
- Cheese: 50 g
- Sour cream: 100 g
- Mustard: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Combine meat, mushrooms, and celery. Add capers and dress the salad with cheese sauce.
- Poussin fillet: 200 g
- Fresh mushrooms: 150 g
- Celery: 150 g
- Capers: 2 tablespoons
- Cheese: 50 g
- Sour cream: 100 g
- Mustard: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Sprinkle the ready salad with greens.
- Fresh herbs: 50 g