Chicken breast salad

Delicate, delicious chicken breast just asks for a festive salad, and if you add tender pickled mushrooms, cheese, fresh cucumber and something else to it, you get a funky salad with chicken breast. Cook more, guests will love it.

Cooking time 50 minutes


Chicken fillet 200 g

Canned corn 100 g

Hard cheese 50 g

Eggs 2 pcs

Marinated champignons 5-7 pcs

Fresh cucumber 1 pc

Vegetable oil 1 tbsp. l.

Provencal mayonnaise 2-3 tbsp l.

Parsley (greens)




Boil the chicken fillet until tender. Cool in broth.

In a bowl, cut the chicken and cucumber into small pieces.

Add grated cheese and canned corn.

Beat the eggs, salt and pepper.

Pour into a frying pan with vegetable oil and fry on both sides.

Cool the eggs and cut into strips. Season the salad with mayonnaise. Season with salt to taste. Add chopped scrambled eggs.

Place on a platter and garnish with marinated champignon halves and finely chopped parsley. Cool slightly in the refrigerator.

New Year's salad is ready. Can be served to the New Year's table.

Bon appetit! Happy New Year!