Pickle the onions for the salad.
Cut 1 onion into cubes.
Put the chopped onion in a bowl and add 1 tsp to it. l. sugar, 0.5 tsp l. salt. Pour 2 tbsp. l. vinegar. I used apple, but you can also table 9%.
Then pour boiling water over everything and stir until sugar and salt dissolve. Leave to marinate for at least 15 minutes, or longer.
Let's prepare the chicken fillet for the salad.
One chicken breast, weighing 300 g, wash and dry with paper towels. Salt the meat on all sides and sprinkle with curry.
Put in a preheated pan with a little vegetable oil. Fry on both sides until a beautiful golden brown crust.
Pour 0.5 cups of boiling water into the pan and cover with a lid. We simmer the meat for about 15-20 minutes. over low heat.
Cut the cooled meat into cubes.
Fry 50 g of walnuts in a pan.
Chop the nuts with a knife.
Cut the marinated champignons into quarters.
Finely chop a small bunch of dill.
We put all the ingredients in a bowl - meat, canned beans, dill, pickled onions, nuts.
Season the salad with 2 tbsp. l. mayonnaise and mix well.
The salad is ready and served.
INGREDIENTS:
canned red beans - 1 can (400 g)
canned mushrooms - 1 can (300 g)
chicken fillet - 300 g
walnuts - 50 g
red onion - 1 pc.
mayonnaise - 2 tbsp. l.
curry (seasoning) - 1 tsp l.
dill - 1 bunch
salt to taste
Marinade for onions:
boiling water - 1/2 tbsp.
vinegar 9% - 2 tbsp. l.
sugar - 1 tsp l.
salt - 1/2 tsp l.
Video recipe.