Sweet Corn Salad with Chicken and Pickled Mushroom
Delicious and nourishing salad of boiled chicken fillet, hard cheese, canned corn and pickled mushrooms will be appreciated by both relatives and guests. The recipe is simple and fast enough. Chicken fillet can be boiled in advance and stored in broth in the fridge to keep the meat juicy. Salad with chicken breast can be laid out in tartlets of short pastry or cheese baskets. Use a culinary ring to serve salad on plates.
1.Wash the chicken fillet, peel off the films and boil until ready in salted water with the addition of bay leaf and allspice. Then completely cool the meat and cut cubes.
2.Boil chicken eggs, cool them, clean them from the shell and cut cubes.
3.Chop hard cheese in the same way as the previous ingredients.
4.Filter pickled champignons from the marinade and cut lengthwise into 4 pieces.
5.Put the chopped ingredients in a deep salad bowl. Add canned corn, strained from the marinade and green onion feathers cut the thin rings. Salt and season the salad with black pepper, add a small amount of mayonnaise.
6.Mix the salad until smooth. Put the salad into the fridge for 1-2 hours so that it is brewed.
7.The cooked salad can be served in a large salad bowl or in portions. To decorate the salad, you can use pickled mushrooms, fresh greens, cranberries or red currants, canned corn kernels.