Protein salad with chicken and mushrooms
4 servings
30 minutes
Protein salad with chicken and mushrooms is a harmonious combination of tender chicken fillet, juicy champignons, and crunchy cucumbers, complemented by a spicy cottage cheese-mustard sauce. This salad originated in European cuisine as a light and nutritious dish suitable for those watching their diet. Its uniqueness lies in the blend of the softness of chicken and mushrooms with the refreshing coolness of cucumber and the freshness of green lettuce. The cottage cheese sauce adds a creamy texture and subtle aroma that unfolds with each bite. A great choice for both everyday lunch and festive table, this salad not only delights with its taste but also nourishes the body with protein, making it an excellent option for balanced nutrition.
1
Slice the onion into half rings and sauté in oil until soft. Add chopped mushrooms and fry until cooked. Set aside to cool.
- Onion: 0.5 piece
- Button mushrooms: 200 g
- Olive oil: to taste
2
Cut the chicken breast into very small pieces, season with pepper, and fry in the same oil until golden brown.
- Chicken breast: 200 g
- Olive oil: to taste
3
While the chicken and mushrooms cool down, chop the cucumbers into cubes. Tear the salad by hand.
- Cucumbers: 1 piece
- Green salad leaves: 0.5 bunch
4
We make the sauce. Mash the cottage cheese (it should be creamy) with mustard and soy sauce until smooth.
- Curd cheese (tvorog): 3 tablespoons
- Mustard: to taste
- Soy sauce: to taste
5
When everything cools down, mix all the ingredients in a deep bowl.
- Button mushrooms: 200 g
- Chicken breast: 200 g
- Cucumbers: 1 piece
- Onion: 0.5 piece
- Curd cheese (tvorog): 3 tablespoons
- Soy sauce: to taste
- Mustard: to taste
- Olive oil: to taste
- Green salad leaves: 0.5 bunch
