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Chicken Breast Salad with Mushrooms 'Indian Motifs'
Instructions
I boil the chicken breast on the bone, without removing the skin – this way the meat turns out juicier. I lower it into boiling salted water and cook for about 30–40 minutes until done.
From the cooked, slightly cooled breast I separate the fillet part from the bones and skin. I don't wait for it to cool completely – the meat will still be fried.
While still warm, I cut the chicken fillet into medium-sized pieces – about 2×2 cm.
I place the pieces of chicken in a heated frying pan with vegetable oil, sprinkle them with curry (1–2 tsp to taste) and fry for 2–3 minutes, stirring. The chicken takes on a lovely golden colour and the aroma of spices.
While the chicken cools, I get on with the mushrooms. I wash and clean the champignons (500 g) thoroughly.
I slice the champignons into thin slices – this way they fry faster and look attractive in the salad.
I fry the mushrooms in butter (3–4 tablespoons), lightly salted. It is butter that gives the champignons a lovely golden colour and a more pronounced mushroom flavour. I fry them until done, about 10–12 minutes.
I peel the onion and cut it into thin quarter-rings.
I fry the onion in butter until soft and lightly golden – about 5 minutes.
The salad can be served warm or cold, so I combine the ingredients without waiting for them to cool completely. I put the chicken, mushrooms and onion into a deep bowl.
I add the canned green peas (drained beforehand) and the mayonnaise. There is no need to add more salt – the chicken and mushrooms have already absorbed salt during frying.
I mix all the ingredients thoroughly and serve. The salad is equally tasty warm and cold.
Tips
- 1
I boil the chicken breast on the bone with the skin on – this way the meat turns out juicier. I remove the skin and bones only before slicing.
- 2
I fry the champignons specifically in butter – it gives them a lovely golden colour and a richer mushroom flavour than vegetable oil.
- 3
Curry comes in different levels of heat – I choose one to my taste. For a milder flavour I use yellow curry, for a spicier one red curry or madras.
- 4
If I serve the salad cold, I let it rest in the fridge for 20–30 minutes – this way the flavours blend better.
FAQ
Can I use chicken fillet instead of breast on the bone? +
Yes, you can. Fillet cooks faster – about 20 minutes. But breast on the bone turns out juicier and more aromatic thanks to the bone broth.
What can replace curry? +
You can use turmeric with the addition of ground coriander and a pinch of ginger. The flavour will be similar, though less intense.
Can mayonnaise be replaced? +
Yes, 20% fat sour cream, Greek yoghurt or a mixture of sour cream and mustard will work. For a lighter option I mix yoghurt with curry.
How long does the finished salad keep? +
In the fridge in a sealed container, up to 2 days. But it is tastiest freshly made, especially when warm.
Which mushrooms can be used instead of champignons? +
Oyster mushrooms, porcini or chanterelles will work. Wild mushrooms will give a richer flavour. I soak dried mushrooms beforehand for 30 minutes.
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