Simple recipes for chicken salads “Dubok. Cooking oak salad in different ways Oak salad with pickled mushrooms

Publication in the group: Salads

“Dubok” salad stands out from many snack dishes with its simple composition and original taste. Although chefs often change the list of ingredients, many still use the classic chicken and mushrooms. For variety, this can be boiled or smoked meat, as well as canned or fried mushrooms. Additional products often include cucumbers, eggs, potatoes and cheese.

The presentation can also be very different: for an everyday menu, the composition is often simply mixed with dressing, but for a festive table, a puff version (especially when every ingredient is visible) will come in handy. Mayonnaise is usually used as a sauce, but use natural yogurt or sour cream if there is a suitable set of products for this (no pickled vegetables and mushrooms).

You can’t ignore the beneficial properties of lettuce. For example, chicken and mushrooms are an excellent source of protein, which is simply necessary for humans. Also, in addition to vitamins and minerals, they help remove cholesterol from the body and normalize the functioning of the kidneys and heart. And if champignons are used, then you can forget about migraines and headaches. They often contain low-calorie products, not counting mayonnaise and smoked chicken, which gourmets like to add.

Classic recipe

Classic “Dubok” salad with chicken and mushrooms is suitable for the daily menu or as an alternative to a daytime snack or dinner.

Composition of ingredients

Product set:

• chicken breast – 300 g;
• eggs – 3 pcs.;
• potatoes – 2 pcs.;
• canned champignons – 1 b.;
• pickled large cucumber – 1 pc.;
• mayonnaise – 120 ml;
• salt, herbs - to taste.

Calorie content

What can be added and changed in the composition

Additionally, you can use boiled carrots, and replace canned champignons with fresh ones, but they will have to be fried. A little spice to the salad wouldn’t hurt either.

Step-by-step cooking process

Step-by-step preparation:

1. First of all, you need to prepare all the products. It’s better to start with chicken breast, remove the film, rinse and boil in boiling salted water.

2. In separate pans, also boil hard-boiled eggs and jacket potatoes, then cool and peel.
3. Cut all the prepared products into cubes when cold and place them in a deep bowl.
4. Cut off the ends of the pickled cucumber, squeeze a little excess juice into the sink, and give the vegetable itself the same shape as the food on the plate.
5. Open the can of canned champignons and drain all the juice. If the mushrooms are large, chop them a little.
6. First mix the ingredients in a bowl dry, and then season with mayonnaise, a little salt and combine everything again.

Decoration and serving rules

You can serve the appetizer in a common dish or in portions, garnished with sprigs of fresh herbs.

Step by step guide

The preparatory process must begin by boiling eggs and chicken breast. For meat, you need to pour lightly salted water into a separate container, and at the end of cooking, add a few spices and a bay leaf. After the meat has cooled, it should be removed from the broth and divided along the grain into large pieces.

Cool the boiled eggs, peel and grate. Nuts must be crushed using a blender or rolling pin. Grate the cheese using a grater or cut into cubes (this depends on the preference of the cook). Pass the garlic through a press and mix with mayonnaise.

From the prepared ingredients you should form a snack. The first layer is chicken breast mixed with mayonnaise. Place nuts, eggs on top and cover it all with mayonnaise. Then cheese, another layer of mayonnaise and Korean carrots. You can use greenery as decoration.

With fresh cucumber

In summer, of course, it is better to use fresh cucumbers in salad, but you will have to slightly modify the composition. The aroma of freshness will immediately fill the house.

Preparation next.

Composition of ingredients

Ingredients:

• fresh champignons – 250 g;
• chicken (loin) – 350 g;
• fresh cucumbers – 2 pcs.;
• mayonnaise – 2 tbsp. l.;
• dill – 1/3 bunch;
• vegetable oil – 1 tbsp. l.;
• garlic – 1 clove;
• salt and spices - to taste.

Calorie content

What can be added and changed in the composition

Additionally, you can use boiled potatoes and eggs.

Step-by-step cooking process

Detailed cooking guide:

1. Cut out all the veins from the chicken fillet, remove the skin, and rinse it under the tap. Boil a pan of water, salt it and put in the meat. After 35 min. remove and cool.
2. Inspect the champignons and, if there are darkened places, cut them off. Mushrooms can only be rinsed so that they do not absorb excess moisture, immediately dry and cut into slices.
3. Heat a frying pan with vegetable oil over high heat, first fry a clove of garlic, pressing it with the flat side of a knife.
4. When the kitchen is filled with aroma, remove the garlic from the dish, add the mushrooms and continue cooking until all the liquid has evaporated and only a slight blush has formed, and cool.
5. Wash fresh cucumbers thoroughly, remove the ends and cut into thin strips along with the meat.

6. Mix together with champignons, add chopped dill, mayonnaise, salt and mix.

Decoration and serving rules

This dish should be served immediately, as the cucumbers will begin to actively release juice. Boiled quail eggs, cut into 2 parts, can serve as decoration.

Calorie content of foods possible in the dish

• I category chicken – 238 kcal/100g
• Chicken category II - 159 kcal/100g
• Chicken, flesh without skin - 241 kcal/100g
• Chickens – 140 kcal/100g
• Champignons – 24 kcal/100g
• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese "Altai" 50% fat - 356 kcal/100g
• Appnzeller cheese 50% fat content - 400 kcal/100g
• Gouda cheese 45% fat content - 356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• “Kostromskaya” cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Cheese "lo spamino" - 61 kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese - 347 kcal/100g
• Cheese "chester" 50% fat content - 363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content - 340 kcal/100g
• Emmental cheese 45% fat content - 420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” - 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content - 395 kcal/100g
• Ground black pepper – 255 kcal/100g
• Dill greens – 38 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Mayonnaise Provencal – 624 kcal/100g
• Salad mayonnaise 50% fat content - 502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Chicken egg - 80 kcal/100g

Calorie content of foods: Chicken, Chicken eggs, Champignons, Hard cheese, Vegetable oil, Dill, Salt, Ground black pepper, Mayonnaise

With smoked chicken

“Dubok” salad with chicken and champignons can be prepared faster if you have a piece of smoked meat in the refrigerator. This recipe will especially appeal to gourmets looking for new taste experiences.

Composition of ingredients

Ingredients:

• canned champignons – 200 g;
• chicken eggs – 5 pcs.;
• chicken (smoked) – 300 g;
• potatoes – 2 pcs.;
• Korean carrots – 100 g;
• salt, mayonnaise - to taste.

Calorie content

What can be added and changed in the composition

You can exclude Korean carrots and potatoes from the composition, and use fried champignons instead of canned mushrooms.

Step-by-step cooking process

Preparation step by step:

1. In this recipe you need to start by boiling hard-boiled eggs and potatoes in different dishes. Then cool and peel them.
2. Remove all bones and skin from smoked chicken and cut into strips or cubes along with the prepared products.
3. Carefully open the jar of champignons, place them in a colander, let all the liquid drain, and chop the mushrooms themselves, if they are large, a little.
4. Combine the ingredients in one cup, season with salt, spices and mayonnaise, and then mix thoroughly.

Dubok salad with smoked chicken and canned champignons.

To decorate this salad, chefs recommend using small pastry rings. Use them to place the required amount of snacks on portioned plates.

Decoration and serving rules

The dish will be decorated with Korean carrots. Place it in small quantities on top of each serving. You can also sprinkle with chopped herbs.

Step-by-step instruction

You should start preparing the dish by boiling the eggs. They need to be hard-boiled, then peeled and coarsely chopped. Cut the ham into cubes. Pickled mushrooms should also not be chopped too much. Green onions need to be cut as large as possible.

Now all the prepared products need to be mixed in one salad bowl. You can season the salad with sour cream, homemade or store-bought mayonnaise. Before serving, the dish must be placed in the refrigerator for several hours.

With fried mushrooms, onions and chicken

Fresh onions are rarely found in the Dubok appetizer, but to add more flavor to mushrooms, this vegetable is perfect.

Composition of ingredients

Ingredients:

• mushrooms – 200 g;
• onion – 1 head;
• chicken breast – 300 g;
• potatoes – 2 pcs.;
• vegetable oil – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• salt, black pepper - to taste.

Calorie content

What can be added and changed in the composition

Some people also use boiled eggs and pickles in the salad. In this recipe, the dressing can be replaced with sour cream.

Step-by-step cooking process

Description step by step:

1. Wash the potato tubers thoroughly, put them in a saucepan, add water and boil until fully cooked. Then cool, remove the peel and shape the vegetable into cubes.
2. After rinsing, cut the chicken fillet into strips, add salt and pepper and place in a frying pan heated with half the vegetable oil. Fry over medium heat for about 10-15 minutes.

3. After placing the meat out of the dish onto a plate covered with napkins, add the rest of the oil here and first sauté the onions, previously peeled and chopped into small cubes.
4. As soon as the vegetable becomes soft, immediately add champignons, cut into cubes or slices. Fry together for about 5 minutes more. until a light crust appears. Remove with a slotted spoon.
5. Cool all prepared products, combine in a large plate, add salt if necessary, sprinkle with pepper, season with mayonnaise and mix well.

Decoration and serving rules

Place the appetizer on a beautiful flat plate in a heap, and you can decorate it with grated cheese, ground nuts or just herbs.

How to cook:

1. So, first of all, cut the hard cheese into small cubes.

2. Tear the boiled chicken fillet into pieces by hand or simply cut it. If your meat is raw, then wash it, put it in a pan and fill it with clean water. Add at least a pinch of salt and cook it for at least 30 minutes. In general, you can pre-cut it into cubes, so it will cook a little faster.

3. Place meat and chopped hard cheese in a bowl.

4. Fry the mushrooms in a frying pan, pouring vegetable oil into it. Pre-wash the vegetables and cut them either into cubes or otherwise. Also, do not forget to salt the vegetables so that they do not taste bland.

5. Place the fried mushrooms in a bowl with the previous products. Try not to use vegetable oil.

6. Now cut the boiled eggs into cubes.

7. Place them also in a bowl with main products.

8. Add salt and pepper.

9. Add mayonnaise.

10. Mix all salad ingredients very well.

11. Now place the lettuce leaf on the dish and install the salad ring. Place the prepared salad inside it.

12. Remove the ring. This is the “Dubok” salad that came out!

Bon appetit!

With pineapple

The “Dubok” salad prepared with chicken, pineapples and champignons is suitable for gourmets, and this option is also often used by girls for their parties. Indeed, in addition to the interesting taste, the dish is also attractive due to its very low calorie content.

Composition of ingredients

Product set:

• marinated champignons – 200 g;
• canned pineapples – 200 g;
• chicken breast – 200 g;
• natural yogurt – 30 ml;
• salt, ground black pepper - to taste.

Calorie content

What can be added and changed in the composition

If there is no need to count the calorie content of dishes, then instead of natural yogurt you can add mayonnaise.

Step-by-step cooking process

Step-by-step preparation:

1. First of all, you need to process the chicken breast by removing the film and skin from it, and then boiling it in salted boiling water until fully cooked.
2. After allowing the meat to cool, cut it first into plates, then into wide strips and finally into bars across the grain.

3. Drain all the marinade from an open jar of mushrooms, and chop the champignons themselves a little if the specimens are large.
4. Also remove the juice from canned pineapples, leave a few rings for decoration, and cut the rest as desired.
5. Combine all prepared ingredients in one bowl, add a little pepper, add natural yogurt and mix thoroughly.

Decoration and serving rules

Place the appetizer in portions on flat plates and garnish with pineapple ring halves.

Without mayonnaise

This recipe suggests making your own sauce from sour cream during frying, which will serve as a dressing for the salad. To get a brighter flavor, 2 types of mushrooms will be used.

Composition of ingredients

Compound:

• chicken meat – 500 g;
• onion – 1 head;
• champignons – 300 g;
• chanterelles – 200 g;
• garlic – 2 cloves;
• flour – 1 tbsp. l.;
• butter – 50 g;
• sour cream – 200 ml;
• dry white wine – 150 ml;
• thyme – 10 sprigs;
• salt - to taste.

Calorie content

What can be added and changed in the composition

Instead of sour cream, you can use heavy cream for the sauce.

Step-by-step cooking process

Step-by-step preparation:

1. Wash the chicken meat, dry it and cut it into large pieces, which are fried until fully cooked in half the butter. It will take approximately 15-20 minutes. Cover and cool.
2. In a separate frying pan, sauté the chopped onion with the remaining oil and both types of mushrooms, previously sorted, washed and diced.

3. As soon as all the liquid has evaporated from the bottom of the dish, immediately pour flour through a sieve, stir and after 1 minute. carefully pour in dry wine, mixed separately with sour cream, pressed garlic and chopped thyme.
4. Simmer the contents of the pan over low heat for another 5 minutes, and then cool completely at room temperature.

Decoration and serving rules

First place equal amounts of fried meat on plates and pour mushroom sauce on top. Fresh mint leaves can serve as decoration.

Oak salad in layers

“Dubok” salad with chicken and champignons, made in layers according to this recipe, can be placed on the festive table without hesitation. During operation, be sure to strictly follow the instructions.

Composition of ingredients

Compound:

• chicken fillet – 200 g;
• carrots – 1 pc.;
• pickled cucumbers – 2 pcs.;
• potatoes – 3 pcs.;
• pickled champignons – 200 g;
• hard cheese – 100 g;
• mayonnaise – 150 ml;
• green parsley with onions - 1\2 bunches each;
• salt - to taste.

Preparation next.

Calorie content

What can be added and changed in the composition

You can omit the layer with boiled carrots and add chicken eggs instead.

Step-by-step cooking process

Detailed description of the recipe:

1. Rinse the chicken fillet in cold water, remove the film and boil for 20-25 minutes. until fully prepared. Cool without removing from the broth so that the meat remains juicy.
2. Place thoroughly washed potatoes and carrots in a saucepan, boil until tender, cool and peel.
3. Proceed immediately to harvest the salad. To do this, you will need a pastry ring, a springform baking dish or a deep cup with smoother edges. Cover the dishes with cling film.
4. Open the jar of canned champignons, drain the juice, remove the mushrooms and separate their caps, which they place on the bottom of the prepared ring with the remaining stems facing up.
5. Now chop the green onions and parsley and sprinkle on the first layer, and grate the boiled potatoes on top.

6. From now on, after each product you need to make a mesh of mayonnaise.
7. Next, chop the pickled cucumber into cubes, squeeze out a little liquid and apply in an even layer.
8. The next product will be boiled carrots, which you also grate, and then dice chicken meat and chopped cheese.

Place a large dish on top of the dish, turn it over and remove the base along with the cling film so that the champignon caps are visible.

Decoration and serving rules

It is in this form that the salad should be placed on the festive table, allowing it to brew a little in the refrigerator.

Korean carrot snack

The version of the “Dubok” salad prepared according to this recipe turns out to be more festive and piquant than the previous appetizers presented in our article. The dish is easy and quick to prepare, and it will definitely please the visiting guests and relatives, decorating the festive table with their presence.

For preparation you will need the following ingredients:

• chicken breast – 1 pc.;
• eggs – 3 pcs.;
• walnuts – 100 g;
• processed cheese – 2 pcs.;
• Korean carrots – 200 g;
• garlic – 2 teeth;
• green onions - a bunch.

Summer Oak salad

Summer is the time for fresh vegetables to ripen, which makes it possible to prepare a light, flavorful dish. During this period, you can try making “Dubok” salad with radish and celery root to replenish the supply of nutrients in the body.

Composition of ingredients

Product set:

• chicken breast – 250 g;
• fresh cucumbers – 1 pc.;
• radishes – 3-4 pcs.;
• champignons – 100 g;
• celery (root) – 100 g;
• mayonnaise – 80 ml;
• mustard – 1 tsp;
• salt - to taste.

Calorie content

What can be added and changed in the composition

You can season this appetizer simply with sour cream instead of mayonnaise and mustard sauce. Some people also crumble boiled potatoes and eggs into the dish.

Step-by-step cooking process

Preparation step by step:

1. Boil the chicken breast in salted water until fully cooked, cool and separate it into a plate with your hands. You can simply cut it into cubes.
2. In a separate bowl, boil the champignons, keeping them in boiling water for no longer than 3 minutes, and then immediately lowering them for 1 minute. on ice, dry slightly. Shape the mushrooms into slices.

3. Wash all the vegetables, dry with a towel and chop: cut the cucumber into strips and grate the radish.
4. Shape thoroughly peeled celery root into strips.
5. Mix everything in a convenient bowl and season with mustard and mayonnaise sauce, not forgetting to add salt.

Decoration and serving rules

Radishes and cucumbers in a dish will give a lot of juice if it is not served immediately. Therefore, professional chefs advise preparing a snack immediately before a meal. Fresh herbs will serve as a great decoration.

Festive salad with prunes

“Dubok” salad with chicken and champignons for the festive table can be prepared with prunes. It is better to make the decoration in layers using a pastry ring, although the recipe describes the simplest option.

Composition of ingredients

Compound:

• chicken meat – 300 g;
• onion – 1 head;
• prunes – 150 g;
• eggs – 5 pcs.;
• champignons – 200 g;
• vegetable oil – 20 ml;
• bay leaf, allspice peas - for boiling chicken;
• mayonnaise – 100 ml;
• salt - to taste.

Calorie content

What can be added and changed in the composition

You can add a layer of boiled carrots and potatoes to the salad. Instead of fresh champignons, many people use a canned product, which reduces cooking time.

Step-by-step cooking process

Step-by-step preparation:

1. You should start by preparing all the ingredients. First, boil the chicken fillet in water with the addition of salt, bay leaf and sweet peas until fully cooked.
2. Cool the meat directly in the broth and then cut into thin strips.
3. Just rinse the champignons with tap water, separate the darkened areas and shape them into cubes.
4. Separate the entire top layer from the onion, finely chop it and place it in a frying pan heated with vegetable oil.

5. As soon as it becomes transparent, add the mushrooms and fry everything together for 5 minutes, be sure to add salt and pepper at the end, and cool.
6. Boil the eggs hard for at least 10 minutes, add cold water, and after 3 minutes. remove and clean.
7. Pour prunes for 2 minutes. boiling water, drain the liquid, dry with napkins and cut into very small cubes.
8. Place a wide flat dish on the table and start laying out the salad, brushing each layer with a small amount of mayonnaise.
9. The order of the product is as follows: prunes, chicken fillet, fried mushrooms, grated egg whites.
10. After applying the last layer of mayonnaise, use a fork or spoon to smooth the edges and surface, sprinkle everything with chopped yolk.

Decoration and serving rules

There is no need to steep the dish; it can be immediately brought to the festive table.

Useful tips

Some useful cooking tips:

• For a hearty salad, it is better to take meat from the legs, but a more dietary dish will be if you use the breast.
• It is always necessary to boil chicken in salted water, throwing it into boiling water, and it is better to cool it in broth so that the meat remains juicy.
• Many people add several types of mushrooms and a lot of herbs to get a more flavorful dish.
• If meat and mushrooms are fried for an appetizer, you can season it with a small amount of balsamic vinegar.
• The Dubok salad can always be modified based on the family’s taste preferences, and include other products of your choice in addition to chicken and champignons.