Maysky salad

Maysky salad


— 500 g chicken fillet
— 300 g of champignons
— 400 g of green peas (canned)
— juice of half a lemon
— dill
— mayonnaise
— salt
— vegetable oil


1. Cook the fillet until cooked (cook for about 20 minutes after boiling). Cool down. Cut into cubes.

2. Add lemon juice, stir, leave for 1 hour.

3. Clean mushrooms, cut into cubes. Fry the mushrooms in vegetable oil.
Dill finely chopped.

4. Mix the fillets, peas (water drained), mushrooms, dill, a little salt.
Season with mayonnaise.

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