Green salad with chicken and porcini mushrooms
4 servings
20 minutes
Green salad with chicken and white mushrooms is an exquisite and harmonious dish of European cuisine that combines tender chicken fillet, aromatic white mushrooms, and fresh salad leaves. Historically, such salads were popular in Mediterranean gastronomy where the freshness of ingredients plays a key role. Dressed with green oil, this salad acquires a rich herbal flavor that beautifully complements the lightness of the chicken and the earthy depth of the mushrooms. Pine nuts add a pleasant textural contrast and nutty sweetness. This dish is perfect as a light lunch or elegant appetizer, especially in warm weather. It can be served as a standalone treat or alongside crispy baguette. Its light, fresh yet rich flavor makes this salad an excellent choice for those who appreciate balance and sophistication in food.
1
Cut the chicken fillet into strips. Fry in vegetable oil, adding salt to taste. Place on a paper towel to absorb excess oil. Let it cool slightly.
- Chicken fillet: 500 g
- Vegetable oil: 1 tablespoon
- Salt: to taste
2
Cut the white mushrooms a bit smaller than chicken slices. Fry in vegetable oil. Place on paper towels and let cool slightly.
- White mushrooms: 200 g
- Vegetable oil: 1 tablespoon
3
Place the salad leaves on a plate, drizzle with green oil, top with pieces of chicken and sautéed white mushrooms. Sprinkle with salad leaves on top and drizzle everything with green oil.
- Mixed salad leaves: 200 g
- Green oil: 5 tablespoon
- Chicken fillet: 500 g
- White mushrooms: 200 g
- Mixed salad leaves: 200 g
- Green oil: 5 tablespoon
4
You can decorate with thin slices of tomato, sprinkled with pine nuts.
- Pine nuts: 1 teaspoon