Chicken breast salad with mushrooms and mayonnaise

Name: Chicken breast salad with mushrooms and mayonnaise - Svetlana A.
Ingredients: 1 chicken breast (about 1 kg) 500g mushrooms 7-8 tablespoons mayonnaise 3-4 cloves of garlic salt pepper 2 tablespoons olive oil

Salad - Chicken breast salad with mushrooms and mayonnaise by Svetlana A. - Recipia

Chicken Breast Salad with Mushrooms and Mayonnaise is prepared with just a few ingredients and doesn't require complicated techniques. The chicken breast is boiled, the mushrooms are sautéed until they release and evaporate their juices, and then everything is mixed with mayonnaise, garlic, and spices. It's a hearty appetizer, perfect for serving with toasted bread. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Cooking Time: the chicken breast is boiled, and the mushrooms are sautéed until the liquid reduces Servings: not specified; the quantity is suitable for multiple servings of appetizer Difficulty: easy Recipe Type: chicken, mushroom, and mayonnaise appetizer salad Ingredients 1 chicken breast, approximately 1 kg 500 g mushrooms 7-8 tablespoons mayonnaise 3-4 cloves of garlic salt pepper 2 tablespoons olive oil Preparation Method 1. Wash the chicken breast and boil it. Once cooked, remove it and let it cool enough to be chopped. 2. Chop the chicken breast finely. Smaller pieces mix better with the mayonnaise and the other ingredients, giving the salad a uniform texture. 3. Meanwhile, clean and wash the mushrooms, then chop them finely. There’s no need to leave them in large pieces since finely chopped mushrooms are used for this salad. 4. Heat the two tablespoons of olive oil and sauté the mushrooms. Add a little salt and cook until all the liquid they release has evaporated. 5. Once the mushrooms have no liquid left in the pan, turn off the heat and let them cool. It's important for both the chicken and the mushrooms to be cold before mixing. 6. In a bowl, combine the chopped chicken breast and the cooled mushrooms. Add the mayonnaise, crushed garlic, salt, and pepper to taste. 7. Mix well until the ingredients are evenly distributed and the mayonnaise binds them into a creamy mixture. 8. The chicken and mushroom salad is served with toasted bread. Why I Make This Recipe Often It's a simple yet filling salad that works well as both an appetizer and a quick meal. The chicken and mushrooms can be prepared separately, and the final mix comes together quickly. Additionally, the amount of mayonnaise can be adjusted based on how creamy you want the salad to be, without changing the rest of the recipe. The flavor is balanced by the garlic, while the mushrooms add a different texture compared to the boiled chicken. The toasted bread is sufficient for serving, and no additional sides are needed. Tips and Variations Tips Allow the chicken and mushrooms to cool before adding the mayonnaise. If they are still hot, the mayonnaise can become runny, and the salad will lose its consistency. The mushrooms should be sautéed until all the liquid has evaporated. If any liquid remains in the pan, the salad may become watery after mixing. Chop both the meat and the mushrooms finely. This way, each serving will have a bit of all the ingredients, and the salad will spread more easily on the bread. Add salt gradually. The mushrooms are salted during sautéing, and the mayonnaise may already contain salt. Taste the salad at the end and season only if necessary. The indicated amount of mayonnaise is 7-8 tablespoons. You can start with seven and add more if you feel the salad needs a creamier consistency. Substitutions The original recipe uses mayonnaise, which remains the base of the dressing. No specific substitute is mentioned, so any change to the mayonnaise will alter the taste and texture of the salad. Olive oil is used for sautéing the mushrooms. The amount in the original recipe is two tablespoons, sufficient for this step. Variations You can adjust the amount of garlic between three and four cloves, depending on how pronounced you want the flavor to be. For a milder aroma, use the minimum amount indicated. Pepper is also added to taste. It is added along with the salt at the end when all the ingredients are in the bowl. There is no need to change the ratio of chicken to mushrooms to follow the recipe. The 500 grams of mushrooms are used alongside a chicken breast of approximately 1 kg. Serving Ideas The salad is served with toasted bread, as indicated in the original recipe. It can be placed in a bowl for a platter of appetizers or spread directly on slices of bread. For a simple serving, prepare the toasted bread separately and add the salad only at the time of serving. This way, the bread remains crunchy and doesn't get soggy from the mayonnaise. Frequently Asked Questions Can cooked chicken breast be used? Yes. If you have cooked chicken breast, you can chop it and use it directly in the salad, then follow the steps for the mushrooms and mixing the ingredients. How long should the chicken breast be boiled? The original recipe does not specify an exact boiling time, so this cannot be determined precisely here. The chicken should be boiled before being cooled and chopped. Why should the mushrooms be allowed to cool? The mushrooms cool before being mixed with the mayonnaise to maintain the salad's consistency. Additionally, this way, all ingredients reach a similar temperature when mixed. Can I use less mayonnaise? Yes, you can start with seven tablespoons, the minimum amount in the recipe, and add more only if needed. With less mayonnaise, the salad will be less creamy. Can it be served without toasted bread? Yes, but the serving indicated in the original recipe is alongside toasted bread. The salad can also be placed in a bowl and eaten as is. Nutritional Values The values below are estimates and depend mainly on the type and exact amount of mayonnaise used, as well as the number of servings. For one serving from a quantity divided into approximately six servings, the estimate is: Calories: approximately 360-430 kcal Protein: approximately 35-40 g Fat: approximately 20-28 g Carbohydrates: approximately 3-6 g The chicken breast contributes most of the protein, while the mayonnaise and olive oil increase the energy value and fat content. The toasted bread is not included in these estimates, as the quantity is not specified. Storage and Reheating The salad contains mayonnaise and is served cold, so it should not be reheated. If there are leftovers, store them in the refrigerator in a covered container and avoid leaving them at room temperature for too long. For the best texture, keep the toasted bread separate and add it only at serving time. If placed under the salad too early, it will become soggy.

Chicken breast salad with mushrooms and mayonnaise

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