Garlic Chicken Salad

How to cook chicken breast salad with mushrooms

You will need
  • - chicken breast - 1 pc .;
  • - marinated mushrooms - 250 g;
  • - onions - 1 pc .;
  • - potatoes - 3 pcs .;
  • - carrots - 2 pcs .;
  • - durum cheese - 250 g;
  • - Provencal mayonnaise - 3 tbsp. l .;
  • - water - 100 ml;
  • - Vinegar 9% - 100 ml;
  • - salt.
Lay the chicken breast without skin and bones in a saucepan and pour boiling water over it so that the water covers it completely. Bring to a boil and cook at a moderate temperature for 30 minutes under a closed lid. This method of cooking will allow the breast to keep juiciness. From the cooked breast drain broth. When it cools, cut it into small pieces. The smaller the pieces, the more tender the salad will be.
In a separate bowl, boil the potatoes in a uniform and carrots. Cool the boiled vegetables, peel them off and rub on a coarse grater. Cheese is also grated.
Onions peel and chop. Fill it with water and vinegar. Leave to soak for 15 minutes. In the meantime, remove the excess liquid from the pickled mushrooms and cut them into cubes.
We begin to form the layers of our salad.Take a large plate or salad bowl and lay the chopped chicken breast, evenly distributing it. Salt and grease a little with 1 tablespoon of mayonnaise.
In the same way you need to put all the other layers of salad in the following sequence:
- chopped marinated mushrooms;
- onion;
- potatoes and a pinch of salt;
- 1 tablespoon of mayonnaise;
- carrot;
- 1 tablespoon of mayonnaise.
At the very end, decorate the salad with grated cheese and place in the refrigerator soak for 2 hours.


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