Salad with champignons and chicken fillet
4 servings
60 minutes
Mushroom and chicken fillet salad is an exquisite combination of juicy chicken meat, tender mushrooms, and fresh vegetables that creates a harmonious taste. This recipe has its roots in European cuisine, where simplicity and natural ingredients are valued. Sautéed mushrooms and carrots give the salad warm, deep tones, while sweet bell peppers and pickled cucumbers add a fresh tang and crunch. Parsley and green onions refresh the composition, making the salad an ideal choice for a light dinner or festive table. It can be served as a standalone dish or as a side to meat and fish dishes. Universal and nutritious, this salad will appeal to lovers of balanced flavors and healthy eating.
1
Cut the chicken fillet, mushrooms, onion, bell pepper, and cucumbers. Grate the carrot.
- Chicken fillet: 350 g
- Champignons: 200 g
- Sweet pepper: 1 piece
- Carrot: 2 pieces
- Pickles: 4 pieces
- Onion: to taste
2
Fry the chicken fillet, then after 10 minutes add grated carrot, chopped mushrooms, and onion - fry until cooked. Add salt to taste. Wait for it to cool.
- Chicken fillet: 350 g
- Carrot: 2 pieces
- Champignons: 200 g
- Onion: to taste
- Salt: to taste
3
Add all the fried ingredients to the chopped bell pepper and cucumbers, and season with onion and parsley to taste.
- Sweet pepper: 1 piece
- Pickles: 4 pieces
- Onion: to taste
- Green onions: to taste
- Parsley: to taste