Seta de Polo Salad
Origin of the recipe
The name of this simple, unusual, yet delicious salad refers to its two main ingredients: mushrooms and chicken. The crab sticks seem a bit exotic here, but their flavor doesn't really stand out from the overall dish. The key is to cut them fairly large, so the flavors don't blend.
What do you need for cooking?
Ingredients
-
Chicken breast
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Champignons
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Eggs
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Crab sticks
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Mayonnaise
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Fresh dill
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Bay leaf
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Peppercorns
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Salt, pepper
Kitchen utensils
- Knife
- Board
- Pot
- Salad bowl
- Sieve/colander
Step-by-step recipe
Step 1:
Bring a saucepan of water to a boil, add the bay leaf, salt, and 5-7 peppercorns. Add the chicken and cook until done.
NOTE: Don't overcook the chicken to keep it juicy. After cooking, let the chicken breast sit in the broth until it cools to prevent it from drying out.
Step 2:
Bring the water to a boil again and add the same spices as before. Add the mushrooms to the pan and cook until tender (about 5-7 minutes). Drain in a colander.
NOTE: To keep the mushrooms' flavor pure and distinct, do not use chicken broth to cook them.
Step 3:
Boil the eggs in a saucepan.
Step 4:
Let the ingredients cool. Peel the eggs.
Step 5:
Chop the chicken breast coarsely.
Step 6:
Cut the crab sticks diagonally into large pieces.
Step 7:
Cut the mushrooms into quarters or large slices.
Step 8:
Cut the eggs into large slices.
Step 9:
Chop the dill.
Step 10:
Place all ingredients in a bowl, season with salt and pepper. Add mayonnaise.
Step 11:
Toss the salad. Serve chilled to enhance the flavors.
Cooking tips
For added juiciness, you can cook the chicken using your preferred method, such as baking, rather than boiling it. Boiled chicken loses a lot of flavor and moisture. However, don't add any other spices, or it won't be the same salad.
To make eggs easier to peel, place them in ice or very cold water after boiling and let them cool.
