Salad with chicken and mushrooms
6 servings
70 minutes
Recipe taken from the magazine "Culinary Workshop".
Calories83.4kcal
Proteins10.4grams
Fats2.7grams
Carbohydrates4.9grams
Chicken breast
200
g
Button mushrooms
200
g
Tomatoes
2
pc
Cucumbers
2
pc
Mustard
2
tsp
Garlic
2
clove
Sour cream
2
tbsp
Green salad leaves
to taste
Bay leaf
1
pc
Turmeric
pinch
Curry powder
pinch
Ground paprika
pinch
Salt
to taste
Ground black pepper
to taste
Olive oil
to taste
1
Wash the chicken breast.
- Chicken breast: 200 g
2
Pour in water and bring to a boil.
- Chicken breast: 200 g
3
Add bay leaf, all spices and salt, and simmer for about 20-30 minutes until ready.
- Bay leaf: 1 piece
- Turmeric: pinch
- Curry powder: pinch
- Ground paprika: pinch
- Salt: to taste
- Ground black pepper: to taste
4
Cool down.
5
Slice into pieces.
6
Heat a little olive oil in a pan, add sliced mushrooms, and fry until cooked for about 15 minutes. Let cool.
- Button mushrooms: 200 g
- Olive oil: to taste
7
Cut cucumbers into strips and tomatoes into slices.
- Cucumbers: 2 pieces
- Tomatoes: 2 pieces
8
Peel the garlic and pass it through a press.
- Garlic: 2 cloves
9
Chop the lettuce leaves finely.
- Green salad leaves: to taste
10
In a salad bowl, combine chicken, mushrooms, garlic, cucumbers, tomatoes, and lettuce leaves.
- Chicken breast: 200 g
- Button mushrooms: 200 g
- Garlic: 2 cloves
- Cucumbers: 2 pieces
- Tomatoes: 2 pieces
- Green salad leaves: to taste
11
Fill with sour cream and mustard and serve on the table.
- Sour cream: 2 tablespoons
- Mustard: 2 teaspoons
