Chicken and Mushroom Salad
4 servings
60 minutes
Chicken breast is one of the most affordable proteins, and at the same time meat components for salad. The only thing it lacks is expressiveness, but this sin is easy to fix, for example, if you add fried mushrooms to the salad . The rest of the salad mass is made up of greens, cucumbers, celery stalk and red onion. Nothing heavy or greasy, so even with mayonnaise dressing, such a salad is not burdensome not only for the wallet, but also for the stomach.
1
Boil the chicken in salted water until cooked for 20 minutes.
- Chicken breast fillet: 250 g
- Salt: to taste
2
Let the cooked meat cool down.
3
Cut large mushrooms into big pieces; small mushrooms can be left whole.
- Button mushrooms: 250 g
4
Heat vegetable and butter in a pan.
- Vegetable oil: 30 ml
- Butter: 15 g
5
Fry the mushrooms until golden, season with salt and pepper. Let them cool.
- Button mushrooms: 250 g
- Salt: to taste
- Ground black pepper: to taste
6
Slice the red onion into thin strips, cucumbers into half-moons, celery into thin slices, and tear the chicken fillet into fibers.
- Red onion: 50 g
- Cucumbers: 100 g
- Celery stalk: 70 g
- Chicken breast fillet: 250 g
7
Chop dill and green onions.
- Dill: 7 g
- Spring onion: 7 g
8
Mix half of the greens with mayonnaise and lemon juice.
- Dill: 7 g
- Spring onion: 7 g
- Mayonnaise: 60 g
- Lemon juice: 10 ml
9
Mix all prepared ingredients with the sauce, place the salad on a plate, and garnish with greens.
- Mayonnaise: 60 g
- Lemon juice: 10 ml
