ReceptnaptárChicken and mushroom salad (salat s kuritsey i gribami)
Chicken and mushroom salad is a popular cold dish of the Russian festive table, filling and rich. The depth of fried mushrooms, the chicken and the freshness of pickles make a good pairing. It is often made layered too.
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Method
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- Chop the mushrooms and one onion and fry in oil for 10 minutes; cool.
- Cube the chicken, eggs and pickles.
- Chop the other onion and pour over hot water.
- Mix everything with the mayonnaise.
- Season with salt and pepper.
- Rest in the fridge for 30 minutes and serve with dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the mushrooms well so their liquid cooks off.
- Mix when cold so the mayonnaise does not split.
- With roast chicken it is even tastier.
Frequently asked questions
Can it be layered?
Yes, layered in a serving dish or ring.
How long does it keep?
1 day in the fridge.
Similar recipes
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- Chicken breast with mushrooms in sour cream · Russian
- Bakony-style chicken with mushrooms and sour cream · Hungarian
- Blanquette de poulet (quick creamy chicken and mushroom stew) · French
- American chicken salad · American
- Olivier salad (Russian potato salad with mayonnaise) · Russian
More russian ideas
- Chicken breast roulade with prunes and walnuts
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Tokmach (Tatar noodle soup with chicken)
- Mimosa salad (layered fish salad)
- Russian chicken noodle soup (kurinaya lapsha)
- Crab stick salad (krabovy salat)
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