Homestyle Salad with Chicken and Mushrooms
Salads • Russian
Description
I don't add any salt, but I do season the mushrooms with pepper (I use fresh, but canned can work too) while frying. Mayonnaise can be replaced with low-fat yogurt mixed with lemon juice and spices.
Ingredients
- Morels 5 oz
- Skin-On Chicken Breasts 1 piece
- Canned Corn ½ can
- Farm fresh eggs 2 pieces
- Onion ½ piece
- Cheese Spread 5 oz
- Mayonnaise 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the chicken breast and eggs in advance and let them cool. Fry the mushrooms with the onion until golden brown (you can add a bit of salt), and it's better to let them cool.
Step 2
Mix the corn and grated cheese, add the finely chopped chicken and mushrooms. Add the eggs last, assessing the consistency.
Step 3
Dress everything with mayonnaise and place it in the refrigerator for a couple of hours to infuse. It can be served immediately, but it's much tastier when chilled.
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