Salad with Chicken Thighs, Mushrooms, and Apple
A hearty salad where fried chicken meets marinated mushrooms, fresh cucumber, and an unexpected note of apple. For all that it’s filling, the crisp cucumber and tart apple keep every forkful bright rather than stodgy.
The clever part is the dressing. Rather than just tossing chopped boiled eggs through the salad, you separate them: the yolks get mashed and worked into the mayonnaise, which turns the sauce silkier and gives it a golden color, while the chopped whites go in on their own to add body.
Swaps and tips
In place of fried thighs, baked or poached chicken works just as well, even leftover roast. Any marinated mushrooms will do — button, honey mushrooms, or slippery jacks; just drain them thoroughly in a colander so stray marinade doesn’t loosen the dressing. Cut the apple and fold it in at once so it doesn’t brown, and hold the walnuts until serving to keep their crunch.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Hard-boil the eggs, cool, and peel them.
Cut the cucumbers into thin julienne strips. Cut the mushrooms coarsely, leaving small ones whole.
Cut the thigh meat into thin strips, then add the apple (peeled, cored, and finely chopped), the cucumbers, mushrooms, and finely chopped egg whites.
Mash the yolks with a wooden spoon, mix with mayonnaise, and dress the salad with this mixture.
Garnish the salad with pieces of the poultry, sprinkle with finely chopped herbs and crushed walnuts.
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