CHICKEN SALAD WITH RICE AND TANGERINES
1. Carrot clean, wash and cut into pieces, then put in 11 / 2l. boil water together with an onion cut in four. Add the well-washed chicken breasts, peppercorns, salt and cook under the lid for 40 minutes.
2. Sweet peas are sautéed in a little margarine / butter. Boil the rice balls in 8dl. salt water taking into account the time specified on the bags. Rinse with cold water, drain and remove the rice from the bags. Put in a bowl.
3. Drain the juice mandarins and set aside 1.5dl. juice. Drain the asparagus from the jars and cut into pieces. Cut the second onion into small pieces. Mix the yogurt with mayonnaise and chopped onion. Add the mandarin juice set aside.
4. Remove the breasts from the soup, leave to cool, take the meat off the bones, remove the skin and cut into pieces.
5. Mix all the salad ingredients with the sauce and leave it in the fridge for 1 hour. Add salt and pepper, if necessary, and garnish with chopped green parsley.
Chicken salad with mayonnaise and mushrooms
Chicken salad with mayonnaise and mushrooms simple recipe. An appetizer salad with pieces of chicken, mushrooms, pickles, homemade mayonnaise, onions or garlic - to choose from. How to make chicken salad with mushrooms and mayonnaise?
Chicken salad with mayonnaise and mushrooms it is very tasty and easy to prepare. It helps us recycle a cold steak or chicken from soup. People do it with chicken breast but I prefer boned thighs and without skin. You can also use duck, goose or turkey meat. We have shown you in the past another salad useful for this purpose, which helps us to use the cold meat left over from the previous day: Caesar salad - recipe here.
The ingredients of this chicken salad with mayonnaise are not fixed and can be varied by taste. In addition to chicken and mushrooms, I chose to chop pickled cucumbers, red peppers and greens. You can also add olives, boiled eggs, pickled donuts, pieces of smoked ham, etc. If you don't like mushrooms… don't put them!
Speaking of mushrooms: they can be fresh or canned. If you use fresh mushrooms (white or brown, yellow mushrooms) they will have to be sliced and scalded for a few minutes before being added to the salad. Don't get me wrong, I'm a big fan of fresh mushrooms (especially forest) but for this chicken salad with mayonnaise I prefer to put the canned ones… I got used to their taste from the '80s, when they weren't found fresh mushrooms.
Also, the taste and aroma of the salad can be easily varied by adding either onion or garlic. This way you get two different salads!
From the quantities below we obtained approx. 6 servings of chicken salad with mayonnaise and mushrooms (as a stand-alone) or 12 smaller portions if there are other appetizers on the table.
Chicken salad with tangerines and sesame
A delicate combination that represents a meal in itself.
a boiled or grilled chicken breast, a large salad, a tablespoon of balsamic vinegar, two tablespoons of sesame seeds, a piece, as big as a ginger nut, 2 bunches of green onions, 3 tangerines, a bunch of parsley, oil , salt pepper.
cut the chicken breast pieces. Put it in a bowl and add the salad cut into strips, the grated ginger and finely chopped onion. Add chopped parsley and slices of two tangerines, whole or cut in half. Make a sauce from the juice of a tangerine, salt, pepper, and two tablespoons of oil. Mix well and pour the sauce over the salad. Mix and serve the simple salad or toast.
Eve's tip: lettuce can be replaced with white cabbage.
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Chicken salad with celery, carrot and yogurt, quick recipe
Chicken salad with celery, carrot and yogurt, quick recipe that is made in 20 minutes. It can be served as an entree, for dinner, or it can be taken as a package. Written and video recipe.
In the evening, we prefer a light meal, often preparing a salad, cream cheese, pasta, baked potatoes, semolina milk, rice or noodles. We like something that is made quickly, it is tasty and without a lot of fat.
I have many salad recipes here , one tastier than the other. I invite you to save them. you will find some more or less known, but delicious recipes. I recommend you try the eggplant salad and the caviar salad recipe. Some classic, simple recipes, explained in detail, for a sure success.
Chicken with rice and mushrooms - quick and dietary recipe
Chicken with rice and mushrooms - quick and dietary recipe. How to make rice with chicken breast and mushrooms? Fast food with rice, mushrooms and chicken pieces. Rice recipes. Recipes with chicken breast or boneless thighs. Mushroom recipes.
There are days when lunch is on the run and I don't have enough time to cook something laborious. This chicken with rice and mushrooms is a quick solution for a tasty and balanced meal. My son is a big fan of rice, so I cook them quite often.
This dish is much faster than a classic pilaf. It has many more components, more complicated cooking techniques and longer cooking time - see here the recipe for an authentic pilaf.
To shorten these times, I often use parboiled rice, which cooks quickly and remains "grain by grain", fast-roasted chicken, as well as canned mushrooms. Instead of chicken breast you can choose boneless thighs or turkey breast. The last two are juicier, more tender.
Being a diet recipe, I was careful when dosing fats (oil, butter). As a personal note, I did not use onions at all because I like the flavors of roast meat and mushrooms of this dish. If we use a fragrant rice like basmati then it's even better! It is not wrong to put onions - I indicated in the recipe when to put.
From the quantities below it results approx. 2-3 servings of chicken with rice and mushrooms.
Cook Mushroom salad with chicken breast and pickles
- 450 gr preserved mushrooms
- 350 gr chicken breast
- 2 pickles
- a few slices of pickled carrots
- 4-5 slices of pickled donuts
- For mayonnaise:
- 1 raw egg yolk
- 1 teaspoon mustard
- 250 ml oil
- a little grated ginger
- salt to taste
Method of preparation
We prepare the ingredients for the Chicken Breast and Pickle Salad Recipe.
It should be mentioned that for such a salad we do not need fixed quantities, we adjust the taste according to the ingredients we like best.
For me, the mushrooms were predominant, as for pickles, I had some jars started and I fixed what was in them. Carrot slices are part of the cucumber vinegar recipe, so I added them as well.
And the mayonnaise is added to taste, more or less.
So, we start with the chicken breast that we boil in salted water. Let it boil well, drain it, leave it to cool and chop it finely.
Drain the mushrooms well and chop them finely, as well as the donuts, carrot slices and cucumbers.
Mushrooms and cucumbers, after chopping will be pressed in the hands and will drain very well of liquid, not to have a fluid salad.
Mix all these ingredients in a bowl.
We prepare mayonnaise for the Chicken Breast and Pickle Salad Recipe.
Mix the egg yolk with the mustard and a pinch of salt.
Drain the oil, gradually and mix until you get the desired texture.
At the end, add the grated ginger and add the salt to taste.
Add the mayonnaise over the mixture of ingredients and mix the salad.
We can serve it on slices of toast, in vegetable cups: red peppers, or on various lettuce leaves.