Chicken and mushroom salad

Name: Chicken and mushroom salad
Ingredients: 1 egg; 700 g chicken breast; 500 ml water; 1500 ml water; 1 3/4 teaspoons salt; 500 g fresh mushrooms; 15 ml oil; 4 garlic cloves; 1/4 teaspoon ground pepper; 1 raw egg yolk; 150 ml oil; 1 heaped teaspoon mustard; 15 ml lemon juice

Salad - Chicken and mushroom salad by Lorelei C. - Recipia

Chicken and mushroom salad has poached chicken breast, mushrooms browned in a pan and homemade mayonnaise. It holds together well, with small pieces of meat and hard-boiled egg white, and the garlic comes through clearly without covering up the rest. I make sure the chicken breast is cooked through, without letting it boil too vigorously. Prep: 20 minutes. Cook: 47 minutes. Rest: 20 minutes. Total time: 87 minutes. Serves: 4. Approximately 570 kcal and 47 g protein per serving.

Ingredients

For the salad

1 egg
700 g chicken breast
500 ml water
1500 ml water
1 3/4 teaspoons salt
500 g fresh mushrooms
15 ml oil
4 garlic cloves
1/4 teaspoon ground pepper

For the mayonnaise

1 raw egg yolk
150 ml oil
1 heaped teaspoon mustard
15 ml lemon juice

Preparation

1. Boil the egg in 500 ml of water for 10 minutes from the moment the water comes to a boil. Cool it, then separate the cooked yolk from the white. 2. Pat the chicken breast dry with paper towels. Put it in 1500 ml of water with 1 teaspoon of salt, bring the water to a boil and simmer gently for 25 minutes, until cooked through. 3. Clean and wash the mushrooms, then cut them into small pieces. Fry them in a pan with 15 ml of oil and 1/4 teaspoon of salt for about 12 minutes, until the liquid they release has evaporated. 4. Leave the chicken, mushrooms and egg to cool for 20 minutes. 5. Mash the cooked yolk, add the raw yolk and mix. Gradually pour in 150 ml of oil, mixing until the mayonnaise comes together, then stir in the mustard and lemon juice. 6. Cut the chicken and cooked egg white into small pieces. Mix them with the mushrooms, crushed garlic and mayonnaise. Season with 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper.

Notes

Choose firm mushrooms with whole caps; cut very large ones into smaller pieces so they mix in evenly. If the pan is too full, the liquid evaporates more slowly and the cooking time will be longer. I make it a few hours ahead and add the mayonnaise gradually, stopping when the pieces are just bound together; covered, it keeps in the fridge for up to 3 days. The mayonnaise contains egg, and I serve it with slices of bread.