Corn and Mushroom Salad

Corn and Mushroom Salad

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Ingredients for Salad with Corn and Mushrooms

  1. Chicken breast 1 pc
  2. Champignon mushrooms 150 g
  3. Celery Root 100 g
  4. Canned corn 50 g
  5. Capers 50 g
  6. Butter 100 g
  7. Mayonnaise 100 g or to taste
  8. Ground black pepper to taste
  9. Salt to taste
  10. Dill greens to taste
  • Main Ingredients Corn, Chicken, Mushrooms


Knife, Frying pan, Colander, Kitchen stove, Cutting board, Kitchen spatula, Grater, Plates

Making a salad with corn and mushrooms:

Step 1: Prepare the chicken.

The first thing to start with is to fry the chicken. To do this, wash the chicken breast under running water, lay on a cutting board, cut off the skin, remove the ribs and cut the meat with medium cubes about 2 cm in size. Then turn on the medium heat on the stove, add 50 grams of butter to the pan and put on the stove.

After the butter has completely melted, we shift the chicken into the pan.

Fry until fully cooked and discard them first in a colander, and then on napkins or paper kitchen towels (they will absorb excess fat).

Step 2: Prepare the mushrooms.

For salads, champignons are best. They do not need to be cleaned for a long time, and the minimum heat treatment is required. So, we wash the mushrooms under running water, wipe dry with a kitchen towel so that they do not have time to absorb moisture, and put it on a cutting board. Cut with a sharp knife into the middle pieces of arbitrary shape.

Then put the remaining butter in a pan (maybe the one in which the chicken was fried), melt it and add the mushrooms.
Fry the mushrooms on medium heat for about a minute, then sprinkle with salt, black pepper, mix and cook until golden brown for about 5 - 7 minutes. We put ready mushrooms in a colander.

Step 3: Mix the salad ingredients.

Wash a bunch of dill under running water and chop with a sharp knife on a cutting board. Rub the celery root with small holes in a large bowl.

Add capers.

Then corn.

Dress with mayonnaise.

And spread the fried mushrooms.

Chilled chicken.

Then we mix, add greens, salt to taste and mix again.

Step 4: Serve the corn and mushroom salad.

We spread the salad on plates and served cold with bread or toast.

And for a more effective serving, the dish can be decorated with fresh herbs, olives or olives. All our salad is ready!
Enjoy your meal!

Recipe Tips:

- If you do not like capers, you can not add them to the salad, either replace them with green peas or increase the amount of corn.

- You can fry not only in butter, but also in vegetable.

- Mayonnaise can be replaced with sour cream, and dill with parsley or cilantro.


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