Hello! Today I will share 2 salad recipes with mushrooms and Korean carrots. You can use fried or canned mushrooms for cooking. Many housewives prefer the second option - in order to save time. In this case, it is important to know how to choose a good product, so as not to spoil the dish.
What you need to pay attention to when buying:
- Packaging. It is better to purchase mushrooms in a glass container - so you can see the contents. Pay attention to the lid - if it is swollen, the product has deteriorated.
- Condition of champignons and brine. The specimens should be approximately the same size, without darkening and stains on the surface, and the marinade should be transparent. Turbidity indicates a violation of cooking technology or premature spoilage.
- Shelf life. Choose a preservation whose storage period is not longer than 12 months. If a longer period is indicated on the jar, this indicates that the product contains chemical additives, even if they are not prescribed in the composition.
Material Content:
Salad with Chicken, Mushrooms and Beans
- Cooking time: 20 minutes.
- Servings Per Container: 4-6.
This salad is very hearty thanks to poultry and beans. It can be served as a light dinner or main course for lunch. A great opportunity to feed your family without the hassle in the kitchen.
Ingredients:
- smoked chicken - 350 g;
- beans in their own juice (white or red) - 1 can;
- canned champignons - 1 can;
- fresh cucumbers - 2 pcs.;
- Korean carrots - 200 g;
- mayonnaise - 3-4 tbsp. l
How do I make a salad:
- I sort chicken into fibers or cut into cubes.
- I drain the liquid from beans and champignons, rinse under the tap and let drain in a colander.
- Gently squeeze Korean carrots from juice. I cut julienne cucumbers.
- I put the prepared foods in a deep bowl, season with mayonnaise and mix. I serve immediately after cooking.
Attention! All ingredients except fresh cucumbers contain salt, so you do not need to add it to the salad.
"Forest clearing" with mushrooms and Korean carrots
- Cooking time: 40 minutes + 1 hour of impregnation.
- Servings Per Container: 5-6.
This is one of the most popular variations of salad with chicken and mushrooms. In addition to the basic ingredients, it may contain pickled or fresh cucumbers, beans, green or onions, and a number of other products. I will share the recipe "Forest clearing" with the addition of Korean carrots.
Ingredients:
- chicken (preferably breast) - 300 g;
- canned champignons - 1 can;
- large potato - 1 pc.;
- Korean carrots - 300 g;
- onions - 1 pc.;
- greens (dill is better) - a bunch;
- mayonnaise - 100 g;
- salt to taste.
How do I make puff salad:
- Boil chicken and potatoes, cool. Then cut into cubes.
- Drain the marinade from the mushrooms, throw them in a colander. I remove peppercorns and bay leaves, if they were added to conservation.
- I cut onions in half rings, finely chopped greens.
- I squeeze carrots from the juice, trying not to damage.
- I cover a deep salad bowl with cling film. I spread the layer of mushrooms with the legs up, sprinkle with herbs.
- I place Korean carrots on top, align with a spoon and grease with mayonnaise.
- I lay the chicken in the next layer, then the onions and potatoes. I put a little sauce on each product, add some salt.
- I clean the dish in the refrigerator for 1 hour to soak. Then carefully turn it on a flat plate and remove the cling film.
If you are afraid that the salad will fall apart when turned over, do it differently. Assemble it in the reverse order in a deep salad bowl or on a dish, and after an hour serve it to the table.
Salad with Chicken, Mushrooms and Beans
Ingredients
- 350 g. Smoked chicken
- 1 bank Beans in own juice (white or red)
- 1 bank Canned Mushrooms
- 2 PC. Fresh cucumbers
- 200 g. Korean carrots
- 3-4 tbsp Mayonnaise
Step-by-step instruction
- I sort chicken into fibers or cut into cubes.
- I drain the liquid from beans and champignons, rinse under the tap and let drain in a colander.
- Gently squeeze Korean carrots from juice. I cut julienne cucumbers.
- I put the prepared foods in a deep bowl, season with mayonnaise and mix. I serve immediately after cooking.
