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Chicken salad with mayonnaise

Chicken salad with mayonnaise

1. Put the onion in a bowl with a tablespoon of vinegar; mix and leave to marinate.

2. Cut the bread baguette into suitable slices, sprinkle with olive oil and bake for about 10 minutes, until golden brown. Sprinkle with Parmesan cheese and bake for a few more minutes.

3. Prior to these steps, the washed and seasoned chicken breast must have been put in the oven with a little olive oil. When it is ready, remove from the oven, leave to cool a little, then slice.

4. Mix the marinated onion with mayonnaise, then add the finely chopped basil.

5. The green lettuce leaves, cut accordingly, will be placed on a plate, and on top we put: sliced ​​chicken breast, bread croutons with melted Parmesan cheese and mayonnaise sauce.


Cauliflower salad with mayonnaise, classic recipe, simple and tasty

Cauliflower salad with mayonnaise, classic recipe, simple and tasty. I don't feel like autumn has come if I don't eat this wonderful salad.

. It is delicious and very good for rainy autumn days.


Beef salad with non-fat mayonnaise

Chicken breast (boiled, preferably from soup, it's much tastier), 3 boiled carrots (also from soup), 5 boiled potatoes in shell, 5 pickles, 1 cup of boiled peas

2 small Greek yogurts, 2-3 tablespoons mustard, mustard seeds, 3 tablespoons olive oil, salt, pepper

1. Chop diced carrots, potatoes, pickles. Squeeze the juice well, otherwise the salad softens
2. Finely chop the chicken breast
3. Prepare mayonnaise by mixing yogurt + mustard + salt, pepper + olive oil
4. Incorporate the mayonnaise into the chopped ingredients + peas, stirring gently. Yogurt mayonnaise is not cut
5. Taste the salt and mustard and add, if necessary, the final taste


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  1. Cleanse 500 g mushroom mushrooms of the skin on the surface.
  2. Boil the mushrooms in water with salt and then let them drain and cool. Cut them into cubes.
  3. Boil 1 whole chicken breast with bone and skin LaProvincia . Then let it cool and cut it into cubes.
  4. Boil 2 eggs and leave to cool.
  5. Meanwhile, cut into cubes 3 pickles .
  6. Make mayonnaise from two boiled egg yolks, 3 raw egg yolks and 3 tablespoons oil . Squeeze out ¼ lemon and top up with the resulting juice. Stir until the mayonnaise is smooth.
  7. Mix the chopped mushrooms with the chicken breast in a bowl. Top with pickles.
  8. crush 4 cloves of garlic and add them to the bowl. Top with salt and pepper .
  9. Add mayonnaise, mix and prepare the meal.

Chef's tips for mushroom salad with chicken and mayonnaise

  • If you have already made the recipe and want to experiment, replace the chicken breast with boneless thighs.
  • The secret of the salad is that all the ingredients are well drained of water & don't miss these steps.
  • You can eat the salad with a light garnish of vegetables or simply the delicacy will be the same.
  • Although it seems like an option that requires a (small) effort, we recommend you to use homemade mayonnaise, which you can prepare together with the recipe.
  • The salad can be stored in the refrigerator and will retain its flavor the next day.
  • For extra flavor, you can add dill and parsley, onion or green garlic.
  • Pickled cucumbers should be in brine, so that the dish has an intense taste and optimal texture.

Mushroom salad with chicken and mayonnaise, good for serving

Mushroom salad with chicken and mayonnaise is easy to prepare, but also easy to eat. Because it is a salad, you will quickly notice how "your work" disappears from the table.

You can serve the mushroom salad with chicken and mayonnaise at home, even if you have guests and a party is coming. If you want to impress, put the salad in small bowls and give the diners a colorful delicacy and just right to eat anytime!


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 & # 8211 of your choice. 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 & # 8211 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 & # 8230 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 mushrooms) but for this chicken salad with mayonnaise I prefer to put the canned ones & # 8230 I got used to their taste from the years & # 821780, when not there were 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.


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Ingredient:

These quantities, I used for 8 sandwiches:

500g chicken (you can use any chicken prepared in advance, boiled, fried)
2 tomatoes
1 large red onion
1 hot pepper
16 slices of bread with cereal
2 walled houses
Salad created green

For mayonnaise:
1 raw yolk
1 teaspoon mustard
a pinch of salt
oil
2 tablespoons yogurt

Method of preparation:
We cut the chicken meat (which must be prepared beforehand, boiled, fried anyway). I used a few pieces of breaded chicken left over from dinner. I deboned the meat and used it.

We clean the onion, wash it and cut it very finely.

Wash the tomatoes and cut them into round slices.

We take the pickled cucumbers out of the jar, we pass them under a stream of water, we let them drain and we cut their slices.

We wash the hot pepper and cut it very finely.

We pass the salad under a stream of water and let it drain.

After preparing the vegetables and meat, we prepare mayonnaise. In a bowl put an egg yolk, add a teaspoon of mustard and a pinch of salt, mix, then start pouring oil little by little, stirring constantly and vigorously.

After the mayonnaise has formed, add 2 tablespoons of yogurt and mix until smooth.


After we have everything ready, we start assembling the sandwiches.
On a plate, put a slice of bread, place over a bunch of lettuce, follow a few pieces of chicken, mayonnaise, onions, hot peppers, a few slices of pickled cucumbers, a slice of tomato and cover with another slice of bread. Normally the amounts of ingredients you put between the 2 slices of bread can be according to your preferences, more or less of anything.








Chicken salad with pickles and mayonnaise

A salad that fits the principle ITow Carb HIgG Fat. It goes well at a festive meal. If you cut the meat smaller and grate it, you can spread it on low-carb bread. It is made very easy and even fast, if you have ready-cooked meat.

  • 1 boiled and cooled chicken breast
  • 2-3 pickles (in salt, not in vinegar)
  • 3-4 tablespoons homemade mayonnaise
  • salt pepper

Cut the chicken breast into cubes. So are pickles, which drain the juice, if necessary.

Mix well with mayonnaise, add pepper and salt to taste. It can be served immediately, but it's better after it's cold for an hour. Store in the refrigerator for a maximum of 2 days.

TOTAL: 500 grams, 1085 calories, 65.6 protein, 88.1 fat, 2.1 carbohydrates, 0.9 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 19 Review (s)

Chicken salad

Delicious and fast, it melted immediately.

Ingredients (you can vary the quantities):

  • 300g ham or smoked chicken breast
  • 2 tablespoons sweet corn
  • 1 can of mushrooms
  • 1 green onion or 1/2 white onion
  • 2-3 pickles or pickled donuts
  • 2 boiled eggs
  • 200g mayonnaise
  • 1-2 tablespoons cashews
  • salt

We cut all the ingredients (except corn and salt :)) the not very small pieces.

Add mayonnaise and mix lightly.

Season with salt and leave to cool for 15 minutes.

I saw the recipe on a TV show.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


EGGPLANT SALAD WITH MAYONNAISE

I like to smell the natural smell of ripe eggplant in the kitchen. It is a big disadvantage of the fact that you live in an apartment and you will smoke without a doubt, and at the same time you do not have at hand that rustic grill that gives the eggplants an irreplaceable taste and aroma, but even so, you have a maximum satisfaction when you enjoy a fresh eggplant salad with mayonnaise.

ingredients:

  • 1 raw yolk
  • 1 teaspoon mustard
  • 150 ml. oil
  • 1 tablespoon lemon juice

I bake the eggplants most of the time in the oven due to the fact that I'm sure they are cooked very evenly, but this time I wanted to get closer to the grill in nature and I baked them on a "hob" that has a few decades and it seems that it will last another three generations.

I previously cut the leaves next to the tails, wiped them very well and gave them a sting at the bottom with a knife. Not long ago I found out this "secret" that seems to prevent the eggplant from exploding while baking, thus allowing the steam inside to be evacuated.

I put them on the stove with the fire from the maricel stove and keep them under observation so that I can turn them quite often on each still unripe side.

In the meantime, I start making mayonnaise. I put a raw yolk and a teaspoon of mustard in a bowl, I homogenize them with a spoon and I start to patiently add a drizzle of oil, stirring constantly. For the core amount of eggplant I have, I estimate that I get about three or four tablespoons of mayonnaise. Season with a little salt and add a tablespoon of lemon juice.

Of course I don't forget the eggplants on the stove and I take another look from time to time. It looks as if burned badly but don't be scared, beyond this shell is the flavor of the core that I will prepare.

I put them aside and let them cool down a bit, so that they don't burn on my fingers. It is very important not to catch a cold because then we will not be able to easily peel them. I take a wooden spoon and open them along so that I can pull the beautifully cooked pulp from top to bottom with the spoon. I also remove the remains of burnt shells that escaped me and let the eggplants thus obtained cool on a slightly inclined shredder, in order to drain the leftover juice.

When they have cooled enough, finely chop them using a wooden spoon and move them to a bowl to rub them a little with 4 tablespoons of oil.

Add salt, add 3 tablespoons of mayonnaise and chopped onion very, very finely.

Many people prefer eggplant salad with garlic, I personally tried it, but unfortunately this combination is not to my taste. You can also add parsley, more lemon juice, whatever you think is suitable for this dish and you will like it.

I'm crazy about eggplant salad with mayonnaise and a little onion. It can be without, so simple…, if it has slices of tomatoes close, it's perfect!


Yogurt mayonnaise

I don't know if this name is the most appropriate, mayonnaise is made with raw egg, oil, salt and a little mustard, but the version below tastes the same as a mayonnaise made with oil and raw egg so I kept the name. The recipe is very simple, I assure you that you will love what is being prepared, you can replace the classic mayonnaise with this one. It is creamy, it is good!

The most important ingredient is yogurt, in the idea that it has to be Greek, it doesn't matter the fat, I used it with 2% fat, the texture is important.

I used mayonnaise with yogurt for a pasta salad but I also ate it with french fries or boiled vegetables. You can consume it with what you like, I'm sure you will like it.

Yogurt mayonnaise

  • 1 boiled egg yolk
  • 1/2 teaspoon mustard
  • 150ml Greek yogurt 2% fat
  • a little salt
  • optional 1 teaspoon olive oil

Put all the ingredients in a higher glass, and mix at full speed with the cream soup blender. That's it!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.