Petrovsky salad with chicken and mushrooms. Petrovsky salad with chicken and mushrooms Petrovsky puff salad with lean pork

Petrovsky salad is a tasty and nutritious dish. It can not only be included in the daily diet, but also served at the holiday table. The product contains poultry, mushrooms and roasted vegetables. This is a hearty cold appetizer. Salad should be served as an addition to light dishes, as its calorie content is quite high. The energy value of the product is about 270 Kcal.

Salad ingredients

To prepare the product you will need 200 g of poultry meat. It is better to take chicken fillet or breast. Some recipes recommend replacing Petrovsky salad with beef. However, in this case the dish will turn out to be rough and excessively high in calories. Therefore, poultry fillet is an ideal option. Next, we will consider the recipe for Petrovsky salad with chicken.

It is important to choose the right mushrooms for cooking. You can use canned champignons, but it is better to take a fresh product. Oyster mushrooms or boletus mushrooms are also suitable. In total you will need 200 g of mushrooms.

For the salad you need to prepare 1 carrot and onion, as well as 3 chicken eggs and a small piece of cheese (100 g). You will also need some vegetable oil for frying vegetables and mayonnaise for dressing the dish.

The Petrovsky salad with mushrooms uses the daikon root vegetable (1 piece). It is a hybrid of radish and radish. Daikon does not have a pronounced aroma and does not have a bitter taste. Some recipes recommend replacing this root vegetable with regular green radish. However, this should not be done. It is very difficult to remove the specific smell and bitterness from radish; as a result, the salad may acquire an unpleasant aftertaste. Daikon is quite affordable and can be purchased in many large supermarkets.

Preparing meat, mushrooms and vegetables

The preparation of Petrovsky salad should begin with heat treatment of poultry meat. Chicken breast or fillet should be boiled in lightly salted water. For taste, you can add roots to the broth. Then the meat should be cooled.

If fresh mushrooms are used in the dish, they must be thoroughly washed, cut into slices, and fried in vegetable oil. Place the finished salad product in a bowl and cool. Next you need to peel the vegetables. The carrots are chopped using a coarse grater, fried in a frying pan and placed in a separate bowl or deep plate. Then the onion is cut into half rings and processed in the same way. The eggs are pre-boiled and cooled.

Daikon, eggs and a piece of cheese and grated. Before assembling the salad, the ingredients are not mixed. Each salad component should be in a separate bowl or plate.

How to assemble a salad

After all the ingredients are prepared, you can begin assembling the Petrovsky salad. To do this, you need to take a cylindrical dish and lay all the layers of the dish in the following order:

chicken;
mushrooms;
carrot;
daikon;
eggs;

Each layer of salad (except the top) must be covered with mayonnaise. However, you should not use too much dressing so that the salad does not turn out to be overly greasy.

After cooking, the dish is placed in the refrigerator. The layered salad should be soaked in the dressing. After 2-3 hours, the appetizer can be served.

Salad decoration

If the Petrovsky salad is served at the festive table, then it must be decorated. The top of the salad can be decorated with sprigs of herbs, beautifully cut pieces of carrots or eggs.

You can decorate the dish in the form of a forest clearing. To do this, the top of the salad is generously coated with mayonnaise, sprinkled with herbs and garnished with whole mushrooms. You can also make patterns using green peas and canned corn. One of the dish design options can be seen in the photo below.

Other recipes

There are many different variations of this dish. You can add the following ingredients to a salad with chicken, mushrooms and fried vegetables:

ham;
fresh tomatoes;
canned corn;
fresh cabbage;
potato.

All these products go well in taste with poultry and mushrooms.

Replacing some of its ingredients will help reduce the calorie content of the product. To get a dietary dish, you should avoid frying mushrooms and vegetables for salad. In this case, it is better to use canned champignons, boiled carrots and raw onions. Mayonnaise can be replaced with low-calorie dressing. To prepare it, you need to mix 150 - 180 g of bio-yogurt with 3 tablespoons of olive oil. Then add a small spoon of mustard and lemon juice to the mixture. Chop the herbs and pine nuts and add to the dressing. Makes a tasty and nutritious addition to salad. This mixture can be used to brush the layers of the dish during cooking.

In spring, the salad is prepared with white cabbage, ham, tomatoes and green onions. Use only fresh vegetables without frying. The chicken in the dish can also be replaced with tuna. This fish contains a large amount of useful substances. You can add bread croutons to this salad. fried in mustard oil and a small amount of boiled rice.

It turns out very tasty if you add eggs or mushrooms to the salad. A characteristic feature of Petrovsky salad is the cutting of all ingredients into long strips. You can use mayonnaise, sour cream or even yogurt as a dressing. This dish turns out incredibly satisfying and is perfect for lunch or dinner. If you show your imagination and decorate it in an original way, this salad will look very advantageous on the holiday table.

Ingredients:

chicken fillet – 0.5 kg
dried mushrooms – 100 g
cheese – 200 g
pickled cucumbers – 4-5 pcs.
onions – 2 pcs.
eggs – 5 pcs.
salt – 5 g
mayonnaise – 5-6 tbsp. spoons

Soak the mushrooms in cold water, then boil them in salted water. Cut the onion into strips and fry lightly in vegetable oil. It is very important to remove it from the heat before it turns black. Cut the boiled chicken fillet, eggs, and pickled cucumbers into strips. Combine all the ingredients with mushrooms, season with mayonnaise and sprinkle with grated cheese. If desired, the same salad can be made into layers.

Petrovsky puff salad with lean pork

Ingredients:

fresh mushrooms – 300 g
lean pork – 400 g
carrots – 3 pcs.
onions – 2 pcs.
mayonnaise – 150 g
butter – 50 g
oregano or other spices for pork - 1 teaspoon

Fry the mushrooms in butter, add grated carrots and chopped onions. Simmer everything until done. Boil the meat or bake it in the oven with your favorite spices, cut into thin strips. Now place the salad on a plate in layers. First comes half the meat, half the mushrooms and vegetables, and mayonnaise. Next, repeat all the layers again.

Potato salad

Ingredients:

potatoes – 5 pcs.
green onions – 50 g
hard cheese – 200 g
carrots – 2 pcs.
greens - 1 bunch
eggs – 5 pcs.
pickled mushrooms – 250 g
low-fat mayonnaise – 200 g
pepper and salt - to taste

Grate boiled potatoes, carrots and cheese separately. Cut the eggs into strips. We will lay out the salad in layers; each one, except the mushrooms, must be coated with mayonnaise. First there are potatoes, then mushrooms, carrots and eggs. Chopped dill, parsley or cilantro go on top of the eggs. Sprinkle the top and sides of the salad with cheese.

Ingredients:

canned corn – 200 g
ham – 200 g
white cabbage – 100 g
green onions – 30-30 g
thick yogurt or sour cream – 200 ml
tomatoes – 2 pcs.

Finely chop the fresh cabbage, cut the tomatoes into cubes, ham into strips, and onion into rings. Mix all the ingredients and add the corn, after draining all the liquid from it. Dress the salad with yogurt or sour cream.

Radish salad

Ingredients:

champignons – 200-300 g
smoked ham – 500 g
green radish – 2 pcs.
onions – 2 pcs.
eggs – 4 pcs.
carrots – 2 pcs.
mayonnaise - to taste
butter – 30-40 g
olives or black olives – 20 g

Take a chicken leg and cut it into strips. Chop the mushrooms and fry in oil until tender. Grate the radish, let it sit for a while so that it releases the juice, and pour out the excess liquid. Fry the grated carrots in the same frying pan where we had the mushrooms. In the same way, fry the chopped onion. Cut the boiled eggs into strips. We combine all the ingredients together, leaving a little radish for decoration, and season with mayonnaise. Place olives or olives on top.

Petrovsky salad with beef and garlic

Ingredients:

champignons – 100 g
beef – 200 g
walnuts – 100 g
red salad onion – 1 pc.
prunes – 100 g
garlic – 3-4 cloves
apple – 1 pc.
mayonnaise – 5 tbsp. spoons
strawberries – 50 g
vegetable oil – 2 tbsp. spoons

Cut boiled beef, eggs, apple and prunes into strips, red onion into half rings. We crush the walnuts and put the garlic through a press. Cut the champignons into slices and fry lightly in oil. Mix all the ingredients with mayonnaise and decorate with grated strawberries on top.

Ingredients:

chicken breast – 2 pcs.
apples – 3 pcs.
rice – 1 cup
greens – 100 g
mayonnaise - 3 tbsp. spoons
seasoning for rice – 1 teaspoon
lettuce leaves – 4-5 pcs.

Boil the chicken and rice separately, adding seasoning. Cut the fillet into thin strips, mix with rice and diced apples. Season with mayonnaise and add chopped herbs. Place everything on top of lettuce leaves.

Vegetable salad Petrovsky

Ingredients:

sauerkraut – 200 g
pickled cucumbers – 2 pcs.
pickled mushrooms – 100 g
olive oil – 2 tbsp. spoons

Slice the cucumbers, add mushrooms and cabbage, pour olive oil. You can replace it with vegetable one.

Petrovsky salad with tuna

Ingredients:

canned tuna – 1 can
loaf – 150 g
mustard oil – 50 ml
eggs – 4 pcs.
onions – 1 pc.
potatoes – 2 pcs.
mayonnaise – 2 tbsp. spoons
salt - a pinch

Therefore, be sure to try making layered chicken salad with mushrooms: tasty, fashionable, nutritious and healthy. Be sure to try one of the recipes: chicken salad with mushrooms - this is the height of bliss, incredible taste and forest aroma of mushrooms. Chicken liver salads are very tasty, nutritious and tender.

Petrovsky salad is a very tasty and quite easy to prepare dish. There are so many different variations of it, so it’s not difficult to choose what’s perfect for everyone. It turns out very tasty if you add eggs or mushrooms to the salad. A characteristic feature of Petrovsky salad is the cutting of all ingredients into long strips.

Petrovsky salad with chicken and dried mushrooms

So, first we take the mushrooms, soak them and boil them in salted water, for now we cut everything else into strips. At this point all the preparation is finished, the salad is very tasty, try it! And finally, my favorite salad, which is the cheapest of all those described above, it comes with potatoes.

And most importantly, you always make it with a large selection of products, so that from the heart I recently made this salad, almost all of it has already been eaten... Layered salads are incredibly popular today. The main thing is to choose where to start, and then you probably won’t be able to stop and try each of these recipes.

But salads are my weakness! Chicken liver salad can be warm or cold, plain or flaky. To prepare the dish, boiled, stewed or fried liver with vegetables (carrots and onions) is used. Salads made from liver stewed in cream or sour cream are very tasty. As always, this salad is prepared very quickly and simply. We thoroughly wash the lettuce leaves, dry them, tear them with our hands and place them on serving plates.

Fry it for about 30-40 seconds so that the oil absorbs the garlic aroma. Distribute the hot liver and mushrooms in creamy sauce among plates. The simplest and most delicious liver salad I have ever eaten. In this recipe, the liver is not crushed or grated, but remains in small juicy pieces. And unlike the usual layered salads with liver, in which each layer is coated, a minimum of dressing is used here.

Recipe 7: Chicken liver salad with butter and carrots

Now combine the fried onions and carrots with the liver in a bowl, add 5 tablespoons of mayonnaise or butter, mix everything. Before serving, the salad should be placed in the refrigerator for a short time to allow it to cool completely. It can also be served as an independent dish because it is very filling.

Salads with poultry and game

Petrovsky salad with tuna

Fry the mushrooms in butter, add grated carrots and chopped onions. Simmer everything until done. Boil the meat or bake it in the oven with your favorite spices, cut into thin strips. Chop the mushrooms and fry in oil until tender. Grate the radish, let it sit for a while so that it releases the juice, and pour out the excess liquid. Fry the grated carrots in the same frying pan where we had the mushrooms. In the same way, fry the chopped onion. Cut the boiled eggs into strips.

Cut the loaf into cubes and fry it in mustard oil until a beautiful golden color. Chop the onion, eggs and carrots into strips using a grater. Add the fish mashed with a fork and add mayonnaise. Unless, of course, you are confident in the quality of the products you cook from. Recipe about - collective women's portal. Copyright of articles is protected in accordance with the Copyright Law. Use of materials on the Internet is possible only with a hyperlink to the portal open for indexing.

Petrovsky puff salad with lean pork

And even though there is no meat or sausage, my husband liked it. And he’s still picky about me. We don’t eat boiled carrots either, so I fried them with champignons.

It’s just not very good with sour cream, I don’t like mustard, and here you can only find yoghurts with additives. So you have to season it with mayonnaise, but at least it’s light. It turns out that in order to learn how to prepare cold appetizers from mushrooms, you do not need to graduate from culinary colleges and have the position of chef of the best restaurant.

Royal salad: mushrooms, chicken, pomegranate

But several “floors” in cold appetizers are stylish and fashionable for modern cooking. Cut the boiled chicken fillet into cubes. Recipe #3 simply amazed me. I asked a neighbor to keep watch and flew to the nearest store. I bought everything except mayonnaise, which I quickly made myself with an increased inclusion of mustard!

Please note: poultry meat should always be fully cooked; Never leave it undercooked or with blood! 3. Rinse the liver and clean it of films and cut it in half. Fry for 1-2 minutes on each side until golden brown. Season with salt and pepper before turning over. Top with handfuls of salad mixture, drizzle with dressing and sprinkle with sesame seeds for garnish, serve and eat immediately.

Cut the washed cucumber and tomato into small slices and distribute on plates. We also wash the greens, chop them and place them on plates, adding a little soy sauce to each plate. Wash and cut fresh champignons. Wash the liver and cut into small pieces. Heat vegetable oil in a frying pan and add chopped garlic there. Then lay out the liver and fry until half cooked. Then add the mushrooms to the liver and fry everything together for about 5 minutes, add salt and pepper to taste. Now add mustard and cream to the pan.

You can add poultry and liver to salads: goose, duck and chicken. One of the most delicious and popular versions of salad with mushrooms and chicken is Tsarsky, which contains juicy pomegranate seeds.