Chicken and Mushroom Salad
4 servings
01h 00min
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Chicken breast is one of the most affordable sources of protein, and it also serves as the meat component of a salad. The only thing it lacks is a bit of punch, but that shortcoming can be easily fixed—for example, by adding fried mushrooms to the salad.
Author
Gourmania
INGREDIENTS
Chicken breast
250.00 g
Champignon mushrooms
250.00 g
Cucumber
100.00 g
Red onion
50.00 g
Mayonnaise
60.00 g
Lemon juice
10.00 ml
Green onion
7.00 g
Dill
7.00 g
Celery stalk
70.00 g
Vegetable oil
30.00 ml
Butter
15.00 g
Salt
1.00 to taste
Ground black peppe
1.00 to taste
INSTRUCTION
1
Boil the chicken in salted water until it’s done, for about 20 minutes.
2
Let the cooked meat cool.
3
Slice the large mushrooms thickly; the small mushrooms can be left uncut altogether.
4
Heat the vegetable oil and butter in a pan.
5
Fry the mushrooms until golden, season with salt and pepper. Let them cool.
6
Slice the red onion into thin strips, the cucumbers into half‑rings, the celery into thin slices, and tear the chicken fillet into fibers.
7
Finely chop the dill and green onion.
8
Mix half of the greens with mayonnaise and lemon juice.
9
Mix all the prepared ingredients with the sauce, place the salad on a plate, and garnish with herbs.
USEFUL LINKS
TOOLS
TECHNIQUES
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