Ingredients
Method
- Make sure the cooked chicken and rice are completely cool before assembling the salad.
- Cut the chicken into small bite-size pieces.
- Drain the marinated mushrooms well and slice them if necessary.
- Chop the hard-boiled eggs and dice the tomatoes.
- Place the chicken, rice, mushrooms, eggs, and tomatoes in a large mixing bowl.
- In a separate small bowl, combine the mayonnaise, sour cream, and tomato ketchup. Season with salt and freshly ground black pepper.
- Add the dressing to the chicken mixture and gently toss until everything is evenly coated.
- Taste and adjust the salt and pepper as needed.
- Refrigerate for about 30 minutes before serving.
- Transfer to a serving bowl and garnish with fresh parsley.
Notes
Rice: The recipe gives 150 g cooked rice, rather than 150 g dry rice. For the best salad texture, use cooled long-grain rice that isn't overly soft.
Chicken: This is a great way to use leftover roast or poached chicken. Remove the skin and bones before weighing.
Marinated mushrooms: The original specifically calls for marinētas sēnes. Drain them thoroughly so the salad doesn't become watery.
Tomatoes: Use firm tomatoes and remove particularly watery seeds if necessary.
Dressing: The original recipe combines mayonnaise with sour cream and a little tomato ketchup, giving the salad a creamy, slightly tangy dressing.
Make ahead: You can prepare the chicken, rice, eggs, and dressing in advance. For the freshest texture, I’d add the tomatoes closer to serving.