Moscow Salad (Russian Cooking)

Name: Moscow Salad (Russian Cooking)
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 each Red & yellow bell peppers; 150 grams Chicken (breast or tenderloins); 75 grams can Mushrooms (sliced); 3 tbsp Mayonnaise; 1 dash Salt and pepper; 1 tsp Curry powder; 1 dash Powdered paprika, dried parsley, dill

cookpad.japan @cookpad_jp

I based this salad off a recipe I found in a cook book that I bought in Russia. I've added bits in, made it a bit more Japanese in taste and changed the amounts to suit my family's appetite.

Peeling the bell peppers is time consuming but will result in much better-tasting peppers. Recipe by nobapHaMo

I based this salad off a recipe I found in a cook book that I bought in Russia. I've added bits in, made it a bit more Japanese in taste and changed the amounts to suit my family's appetite.

Peeling the bell peppers is time consuming but will result in much better-tasting peppers. Recipe by nobapHaMo

cookpad.japan @cookpad_jp

I based this salad off a recipe I found in a cook book that I bought in Russia. I've added bits in, made it a bit more Japanese in taste and changed the amounts to suit my family's appetite.

Peeling the bell peppers is time consuming but will result in much better-tasting peppers. Recipe by nobapHaMo

I based this salad off a recipe I found in a cook book that I bought in Russia. I've added bits in, made it a bit more Japanese in taste and changed the amounts to suit my family's appetite.

Peeling the bell peppers is time consuming but will result in much better-tasting peppers. Recipe by nobapHaMo

Saved

Ingredients

3 servings

1/2 eachRed & yellow bell peppers
150 gramsChicken (breast or tenderloins)
75 gramscan Mushrooms (sliced)
3 tbspMayonnaise
1 dashSalt and pepper
Optional
1 tspCurry powder
1 dashPowdered paprika, dried parsley, dill

Saved

Steps

1

Peel the bell peppers. Personally, I like to skewer the peppers on cooking chopsticks, warm them over a flame until the skin starts to burn a little, then run under cold water and peel the skin off.
2

Slice the peeled bell peppers.
3

If you're using canned mushrooms, drain away any liquid before use.
4

Sprinkle some salt and pepper over the chicken and heat in a frying pan until thoroughly cooked through.
5

Slice the chicken into long strips. If you're using chicken fillets, try tearing the chicken into strips.
6

Chuck the sliced bell peppers, mushrooms and chicken into a large bowl and stir in the mayonnaise well. Then it's ready. Give it a quick taste and season with extra salt and pepper if it needs it.
7

Try adding a dash of curry powder to this salad for a completely different flavour. Stir in as much as you want when you're adding the mayonnaise.
8

If you want to add a garnish to this salad I recommend powdered paprika, dried parsley or dill. I used a sprinkling of dried parsley in the top photo.