Salad with Chicken, Mushrooms and Walnuts

Ingredients for Salad with Chicken, Mushrooms and Walnuts

  1. Chicken (fresh breast) 500 grams
  2. Champignons 500 grams
  3. Onion 2 pieces
  4. Walnut 100 grams
  5. Mayonnaise to taste
  6. Salt to taste
  7. Ground black pepper to taste
  8. Vegetable oil 2-3 tablespoons
  9. Purified water 2 liters
  • Main Ingredients: Onion, Chicken, Mushrooms, Nuts
  • Portion4-5
  • World Cuisine


Kitchen scales, paper kitchen towels, cutting board - 3-4 pieces, kitchen knife - 3-4 pieces, measuring cup, stove, pan (capacity 3 liters), slotted spoon, frying pan, wooden kitchen spatula, kitchen towel, blender, deep plate , tablespoon, deep bowl, portioned plate.

Cooking salad with chicken, mushrooms and walnuts:

Step 1: prepare the chicken breast.

Such a simple salad does not claim to be exquisite, and perhaps gourmets will find in it more flaws than advantages, but as a dish that perfectly diversifies the festive or everyday menu, this yummy is just perfect. First of all, pour about 2 liters of purified water into a deep pan and put it on medium heat, let it boil. Then we take fresh chicken breast or, as it is also called, fillet, thoroughly rinse off any dirt and dry with paper kitchen towels. Then we spread this ingredient on a cutting board and with a sharp kitchen knife we ​​remove a thin film from the meat, cartilage, as well as excess fat, of course, if any.

Step 2: Cook the chicken breast.

After a while, when the water in the pan starts to boil well, add salt to taste to it and gently lower the whole breast there. After boiling again, cook the meat until fully cooked for 25-30 minutes, periodically removing a gray-white foam from the surface of the liquid with a slotted spoon - the first curled protein. As soon as the chicken is cooked, move it to a plate and place it near the ajar window, so that it quickly cools to room temperature.

Step 3: prepare onions and mushrooms.

We don’t lose a minute while the meat is cooled, using a new kitchen knife, peel the onions and peel the root of each mushroom. Then we wash them under trickles of cold running water, dry them, put them on a clean cutting board and grind them. We chop the onion into cubes, half rings or quarters with a thickness of 5 to 7 millimeters, and chop the champignons with layers, slices or small pieces of arbitrary shape up to 5 millimeters thick and move on.

Step 4: fry onions with mushrooms.

We put the pan on medium heat and pour a little vegetable oil into it. After a few minutes, dip the onion slices into the preheated fat and fry it 2-3 minutes to transparency, periodically loosening with a wooden or silicone kitchen spatula.

As soon as the vegetable softens slightly and begins to cover with a delicate blush, add pieces of champignons there. Stew all together 15 minutes, during which the mushrooms will start juice, but it will quickly evaporate and the products will gradually fry.

When the vegetable mass is ready, remove it from the stove and put instead of the chicken on the window to cool too.

Step 5: prepare the boiled chicken fillet.

Now we return to the bird’s breast, it has already managed to cool, and also slightly dry. We move the meat to a clean board and with a new knife we ​​shred portion portions from 1 to 2.5 centimeters in size. The shape of the slices is not important, it can be slices, straws, cubes, but in general, with a great desire, the chicken can be simply sorted into fibers with two table forks.

Step 6: prepare the nuts.

Then we cover the countertop with a kitchen towel, pour walnuts on it and sort them out, removing any kind of rubbish. After that, grind the kernels in any convenient way, for example, break it into small pieces with clean hands, chop with a knife on a cutting board, grind them to the desired size using a stationary blender or pass through a meat grinder with an average grid, in extreme cases, simply rub them with a kitchen pestle in mortar and proceed to the next step.

Step 7: bring the salad with chicken, mushrooms and walnuts to full readiness.

Pour crushed walnuts, chopped chicken breast and cooled fried mushrooms with a onion into a deep bowl. Season everything to taste with salt, black pepper, mayonnaise and mix with a tablespoon to a homogeneous consistency - the salad is ready! Well, serving this miracle depends only on your imagination.

Step 8: serve salad with chicken, mushrooms and walnuts.

Salad with chicken, mushrooms and walnuts can be served immediately or after a small thirty-minute infusion in a special dish designed for this purpose, on portioned plates or in small tartlets as a snack for breakfast, lunch or dinner. This dish does not need any additions, except that before you put it on the table, you can decorate the salad with chopped cheese on a fine grater or fresh finely chopped dill, parsley, and cilantro. Cook with love and enjoy delicious homemade food!
Enjoy your meal!

Recipe Tips:

- very often hard cheese, prunes, canned corn, peas, hard-boiled chicken eggs, fresh or pickled cucumbers are added to the salad, chopped or shredded on a large or medium grater. Of course, putting everything at once is not worth it, it is better to choose any one of these ingredients, individually they give the dish its zest;

- instead of champignons, you can use any other edible fresh mushrooms, but do not forget that each variety is prepared for frying differently;

- at will, mayonnaise can be replaced with sour cream, although in this case the dish will turn out to be freshish, so it’s better to add a little mustard to this sour-milk product, maybe soy sauce and a small set of dried herbs, as well as spicy spices.