Chicken and Mushroom Salad (in Tartlets)
by Editorial Staff
A delicious salad of chicken, mushrooms and chicken eggs, served in tartlets, will be a great snack for the New Year’s table. This recipe’s chicken salad can be prepared in advance and put into tartlets before serving.
Cook: 25 mins
Ingredients
- Tartlets – 6-10 pcs. (how much is required)
- Boiled chicken fillet – 200-250 g
- Champignons – 200 g
- Boiled eggs – 2 pcs.
- Bulb onions – 1 pc.
- Vegetable oil – 20 ml
- Mayonnaise – 1.5 tbsp
- Salt to taste
- Ground black pepper – to taste
- Greens – for decoration
Directions
- Prepare the required ingredients. Boil chicken and eggs in advance, chill.
- Rinse the champignons in water, cut into slices. Peel the onion, rinse and cut into small cubes. Heat vegetable oil in a frying pan and fry the onion and mushroom slices in it until golden brown, lightly salt and pepper them. Cool it down.
- Cut the chilled chicken fillet into small cubes. Place in a deep salad bowl.
- Add the sautéed mushrooms and onions.
- Peel chicken eggs, rinse them in water and chop finely, add to a salad bowl.
- Add mayonnaise of any fat content, salt, pepper and gently mix the salad with chicken, mushrooms and eggs.
- Before serving, place the prepared chicken and mushroom salad in the tartlets and garnish with fresh herbs to taste.
Bon appetit!
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