Moscow Salad Russian Cooking - red

Method

• 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.
• Slice the peeled bell peppers.
• If you're using canned mushrooms, drain away any liquid before use.
• Sprinkle some salt and pepper over the chicken and heat in a frying pan until thoroughly cooked through.
• Slice the chicken into long strips.
• If you're using chicken fillets, try tearing the chicken into strips.
• 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.
• 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.
• 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.