Chicken and mushroom salad

Name: Chicken and mushroom salad
Ingredients: 1 small boneless chicken breast (250 g); 1000 ml water; 1 teaspoon fine salt; 1/2 teaspoon ground pepper; 1 teaspoon dried parsley; 1000 ml water; 1 small jar (170 g drained) Sun Food mushrooms; 7 tablespoons cooked peas; 3 sprigs fresh dill (6 g); 1 raw egg yolk; 1 hard-boiled egg yolk; 1 tablespoon mustard; 150 ml oil

Salad - Chicken and mushroom salad by Fabiana D. - Recipia

Chicken and mushroom salad brings together boiled chicken, mushrooms and peas in a mayonnaise made with raw and hard-boiled egg yolk. The hard-boiled yolk gives the sauce a thicker texture, while the finely chopped mushrooms mix easily among the chicken cubes. I serve it on toast and don’t add anything else on the side. Prep: 20 minutes. Cook: 30 minutes. Rest: 10 minutes. Total time: 60 minutes. Serves: 4. Approximately 450 kcal and 20 g protein per serving.

Ingredients

For the salad

1 small boneless chicken breast (250 g)
1000 ml water
1 teaspoon fine salt
1/2 teaspoon ground pepper
1 teaspoon dried parsley
1000 ml water
1 small jar (170 g drained) Sun Food mushrooms
7 tablespoons cooked peas
3 sprigs fresh dill (6 g)

For the mayonnaise

1 raw egg yolk
1 hard-boiled egg yolk
1 tablespoon mustard
150 ml oil

Preparation

1. Put the chicken breast in a pot with 1000 ml water, 1/2 teaspoon salt, 1/4 teaspoon pepper and the dried parsley. Simmer for 15 minutes, until it is no longer pink in the center. 2. While the chicken cooks, put the mushrooms in another pot with 1000 ml water. Boil for 15 minutes, then drain. 3. Drain the chicken and leave it to cool for 10 minutes. Let the mushrooms cool too, then chop them finely; cut the chicken into small cubes. 4. Put the chicken, mushrooms and peas in a bowl. Chop the fresh dill and sprinkle it over the top. 5. Mix the raw egg yolk with the hard-boiled yolk, pressed through a sieve, and the mustard. Pour in the oil in a thin stream, mixing continuously in the same direction, until you have mayonnaise. 6. Add the mayonnaise to the salad and mix. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Notes

The salad keeps in a sealed container in the refrigerator for up to 3 days. To prepare ahead, boil the chicken and mushrooms, but mix the mayonnaise into the salad close to serving. Homemade mayonnaise contains raw and hard-boiled egg; for an egg-free version, use 200 g vegan mayonnaise. I serve it on toast, and the salad can also fill tomatoes or meaty peppers with the watery centers removed. I used Sun Food mushrooms, from the additive-free jar, 100% natural. Drain the mushrooms and peas well, as any liquid left behind will thin the mayonnaise. A larger chicken breast may need a few extra minutes to cook; check that it is no longer pink in the center. If you’re using the salad to fill tomatoes, leave it a little thicker and choose tomatoes that sit well on the plate.