Hello! Today I will share 3 salad recipes with smoked chicken and champignons. Well, if you have a home smokehouse - then you can be sure of the quality of the main ingredient. And for those who will purchase poultry in the market or in the supermarket, I will give some tips on how to choose a quality product.
What you need to know:
- High-quality smoked meat has a uniform yellowish tint. Too bright color indicates that the cooking technology was broken or chemicals were added. And also on the surface there should be no spots, dents or bruises.
- To the touch, fresh smoked chicken is dense, but not stiff. Too soft or hard structure indicates that the product has been stored for a long time.
- The smell of the bird should be close to natural, without extraneous suspicious notes.
Material Content:
Salad with Chicken, Mushrooms and Beans
- Cooking time: 15 minutes.
- Servings Per Container: 5-6.
The hostess will help out this recipe when you need to quickly prepare a hearty meal for dinner or for the unexpected arrival of guests. Mushrooms, chicken, and beans contain a lot of protein, which will satisfy hunger by eating even a small portion of salad.
The composition of the dish:
- smoked chicken - 400 g;
- beans in their own juice (white) - 1 can;
- fried or canned champignons - 300 g;
- Korean carrots - 300 g;
- mayonnaise or sour cream - 3-4 tbsp. l .;
- salt to taste.
How I cook a salad with chicken, mushrooms and beans:
- I remove the skin from the bird, disassemble the pulp into fibers.
- I merge the marinade with beans and champignons. If I use fried mushrooms, I cool them and strain them from excess fluid and fat in a colander.
- I squeeze Korean carrots from the juice. If this is not done, the salad will turn out to be watery.
- I combine all the prepared ingredients, salt to taste, season with mayonnaise or sour cream. I serve right away.
Tip. You can put salty crackers in this appetizer, for example, “Kirieshki”. Only you need to add them immediately before serving so as not to get wet.
Recipe with Pickled Mushrooms and Fresh Vegetables
- Cooking time: 25 minutes.
- Servings Per Container: 4-5.
Fresh cucumbers and tomatoes will fill the chicken-mushroom salad with vitamins, and garlic will give spicy notes and a pleasant spiciness. The dish is suitable for a festive table, as well as a light dinner. You only need to eat it right away, otherwise the vegetables will “flow”. And if you cook the salad well in advance, cut the cucumbers and tomatoes and add to the rest of the ingredients just before serving.
The composition of the dish:
- smoked chicken - 350 g;
- pickled champignons - 1 can;
- salad - a bunch;
- cherry tomatoes - 5-6 pcs.;
- fresh cucumbers - 2-3 pcs.;
- garlic - 2-3 cloves;
- hard cheese - 100 g;
- mayonnaise - 3-4 tbsp. l .;
- salt to taste.
Operating procedure:
- First, I take apart the lettuce bunch, wash the leaves, carefully shake off the moisture from them and lay them on the table to dry. Cut and add them to the dish, I will last, just before dressing, when they are completely dry.
- Separate the chicken from the bone, remove the skin and cut the flesh into strips.
- Drain the mushrooms from the marinade, shredded plates.
- I grind the cheese and pass the peeled garlic through a press.
- I cut cucumbers in semicircular slices or straws, I divide cherry tomatoes into quarters.
- I put the prepared ingredients in a deep bowl. I tear with my hands lettuce leaves into small fragments and lay on the rest of the products.
- Salt and season the appetizer, gently knead and serve.
Tip. Always try canned mushrooms before slicing and adding them to the salad. Often marinade contains a lot of vinegar, which makes the product very acidic. In this case, it is worth rinsing the mushrooms under running water.
Salad with Chicken, Mushrooms and Beans
hearty meal for dinner or for the unexpected arrival of guests. And mushrooms, and chicken, and
beans contain a lot of protein, which will satisfy hunger by eating even a small
a portion of salad.
Ingredients
- 400 g Smoked chicken
- 1 bank Beans in own juice (white)
- 300 g Fried or canned champignons
- 300 g Korean carrots
- 3-4 Art. l Mayonnaise or Sour Cream
- taste Salt
Step-by-step instruction
- I remove the skin from the bird, disassemble the pulp into fibers.
- I merge the marinade with beans and champignons. If I use fried mushrooms, I cool them and strain them from excess fluid and fat in a colander.
- I squeeze Korean carrots from the juice. If this is not done, the salad will turn out to be watery.
- I combine all the prepared ingredients, salt to taste, season with mayonnaise or sour cream. I serve right away.
