Salad with chicken, mushrooms and corn

Salad with chicken, mushrooms and corn

Tuesday, November 13, 2018

I love this simple but delicious salad! It is believed that girls adore light salads, with a lot of fresh herbs, vegetables, yogurt dressing... But sometimes even the most girly girls want something hearty, rich and fragrant. This salad with chicken, mushrooms, corn and fried vegetables is exactly that - it’s simply impossible to resist!

You don’t have to use chicken breast as the leftover meat - feel free to cook any part of the carcass, even on the bone. My champignons are the freshest, but frozen or canned are also excellent (I don’t indicate the exact weight because I haven’t tried it). You can even increase the amount of onions and carrots if you like such delicacies. I'm talking about frying them. And don’t be lazy and make your own mayonnaise. At least according to this usual and very spirited recipe.

Ingredients:

Making a dish step by step:

To make this simple, tasty and satisfying salad, we will need the following ingredients: chicken breast, champignons, onions, carrots, canned corn, mayonnaise, refined vegetable (I use sunflower) oil, salt and ground dark pepper.

Let the chicken breast cook (or thigh fillet, for example, if you wish). Absolutely, there are two main rules, in accordance with which it is customary to cook it. If you need broth, place the meat in cool water, and when you are preparing the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, because it will not have time to give the broth all its juices. So, put the breast (300 grams) in boiling water and cook at moderate boil for about 15 minutes (after the water boils for the second time, the boiling stops when you add the meat, because the water temperature drops). But it is important to realize that production time depends on the size of the piece or pieces.

We clean large onions and carrots. When cooked, I got 150 grams of vegetables. Cut the onion into small cubes, and chop the carrots on a large grater.

Pour half (40 ml) of vegetable oil into the frying pan, heat it and add the chopped vegetables.

Fry over medium heat, stirring, until soft and nicely browned. We transfer the frying into a separate bowl (a large bowl in which we will later stir the salad) and let it cool.

Wipe the pan with a cardboard napkin, pour in the second half of vegetable oil without aroma. Heat it well and add the freshest champignons (200 grams). They must be washed in advance, dried and cut into thin slices or arbitrarily (as you like).

Fry the champignons over the highest (!) heat, without forgetting to stir. If you cook champignons at the lowest temperature, they will immediately release a lot of juice and will be stewed rather than fried. In addition, such mushrooms fried over high heat will be ruddy and not grayish in color. Remove the fried champignons from the pan and transfer them to the vegetable frying.

When the breast is cooked, remove it from the broth and let the meat cool. We use the broth to make first courses. Cut the boiled chicken meat into small cubes. If you cook the chicken breast correctly and do not overcook it, the pieces of meat will turn out to be beautiful and neat in shape, and at the same time they will not disintegrate into fibers.

Transfer the boiled chicken to the roasted vegetables and fried mushrooms. All that remains is to add 200 grams of canned corn, from which you need to strain the filling.

Season the salad with mayonnaise (50 grams), mix.

Taste for salt: add salt and pepper to taste. By the way, this salad is very tasty even when warm, but it is better to let it sit, brew and cool in the refrigerator for at least half an hour.

This ordinary salad with chicken, mushrooms, corn and fried vegetables turns out to be truly tasty and satisfying: it’s impossible to resist! Cook for your health, friends, and bon appetit!

Salad with champignons, chicken and corn recipe

Ingredients

Step-by-step recipe for making Salad with champignons, chicken and corn with photo

So, take your smoked chicken and cut off a small piece. Cut the meat into narrow strips. If you wish, you can eat boiled meat.

Video recipe Salad with champignons, chicken and corn

Salad with pineapple, chicken and champignons

You can also prepare a similar salad with champignons and chicken. Only for this recipe you need to add pineapples to the salad delicacy. The preparation of the food is very simple, but the most important thing does not take long!

To make this salad you will need:
Ingredients:

chicken breast – 1 piece;
champignons – 300 gr;
chicken eggs - 3 pieces;
cheese – 200 gr;
onions – 1 piece;
garlic – 2 cloves;
canned pineapple – 1 jar;
mayonnaise - to your own taste.
Let's start cooking:

Immediately fry the mushrooms with chopped onions, be sure to add salt to the ingredients.

Now boil the fillet, cool it and cut it into pieces. Place the chopped meat in a clean container, add finely chopped eggs.

Cut the cheese into small cubes, you can also grate them. Place the grated cheese in a container with eggs and chicken.

Open the jar of pineapples and drain the juice. Cut the pineapples into small pieces and add them to the rest of the products.

Bon appetit!

Salad with chicken breast, pickled mushrooms and corn

A tasty and satisfying salad made from boiled chicken fillet, hard cheese, canned corn and pickled mushrooms will be appreciated by both family and guests. The recipe is ordinary and quite frisky. Chicken fillet can be boiled ahead of time and stored in broth in the refrigerator to keep the meat juicy. Chicken breast salad can be placed in shortcrust pastry tartlets or cheese braids. To portion the salad on plates, use a cooking ring.

Ingredients:

– chicken eggs – 4 pcs.;

– boiled chicken fillet – 350 g;

– canned corn – 300 g;

– pickled champignons – 400 g;

– hard cheese – 150 g;

– green onions – a bunch;

– salt and dark ground pepper – to taste;

Preparation time: 10 minutes.

Production time – 30 minutes.

Number of servings – 8.

Prepare a salad with chicken breast, pickled mushrooms and corn

Wash the chicken fillet, remove the membranes and boil until tender in salted water with the addition of bay leaf and aromatic dark pepper. Then let the meat cool completely and cut into cubes.

Hard-boil chicken eggs, cool, peel and cut into cubes.

Grind hard cheese using the same method as the previous ingredients.

Strain the marinated champignons from the marinade and cut lengthwise into 4 parts.

Transfer the crushed ingredients into a deep salad bowl. Add canned corn, strained from the marinade and green onions cut into thin rings. Salt and season the salad with ground black pepper, add a small amount of mayonnaise.

Mix the salad until smooth. Place the salad in the refrigerator for 1-2 hours to let it steep.

The finished salad can be served in a large salad bowl or in portions. To decorate the salad, you can use pickled mushrooms, fresh herbs, cranberries or reddish currants, and canned corn kernels.

Salad with champignons and corn

Ingredients

Champignons – 150 g

Chicken eggs – 2 pcs.

Canned corn – 4 tbsp.

Vegetable oil – 20 ml

Salt and dark ground pepper - to taste

• 110 kcal
• 25 min.
• 25 min.

Photo of the finished dish

Step-by-step recipe with photos

Even with a minimum of goods, a real chef will be able to prepare a tasty dish, especially if the freshest mushrooms are available. This particular dish is a salad with champignons and corn, which can easily be served both on the dinner table and on a formal occasion!

It is moist, juicy and not very high in calories, although it contains both vegetable oil and mayonnaise. If you like to add green or onions to such salads, you can include them in the list of ingredients. I prepare such snacks without it, preferring to cut the onions separately, so that the one who loves them can add the chopped onions to the plate for himself.

Instead of champignons, you can also use oyster mushrooms, you just need to fry them a little longer due to the density of the product.

Prepare all the ingredients for the salad with champignons and corn: boil the chicken eggs for 15 minutes and cool sharply in ice water. Wash the cucumber and cut off its ends.

Cut the vegetable in half horizontally, and then into half-slices, pouring the tenderloin into a container.

Add there the canned corn, squeezed out of the marinade. It’s better to give these two products 5-7 minutes. During this period of time, liquid will be released from them, which will need to be drained. If this is not created, then the salad you prepare may “float” within 10 minutes.

Wash the champignons thoroughly. Then cut in half and cut into slices. Heat vegetable oil in a frying pan and fry the mushroom tenderloin in it for 10 minutes. Don't forget to salt and pepper it.

Let the fried tenderloin cool and add to the bowl with the corn and cucumber.

Peel the boiled chicken eggs and wash them in water to literally be sure that not a single piece of shell gets caught. Cut them into large pieces and pour into a container.

Salt the salad with champignons and corn, pepper and season with mayonnaise. Stir gently and place in bowls or bowls for serving.