Chicken and Mushroom Salad
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
Chicken breast is one of the most accessible sources of protein and a common meat component for salads. The only thing it lacks is a bit of flair, but this shortcoming can easily be fixed by adding sautéed mushrooms to the salad. The rest of the salad consists of greens, cucumbers, celery stalks, and red onions. There’s nothing heavy or greasy, so even with a mayonnaise dressing, this salad is not burdensome for either your wallet or your stomach.
Ingredients
- Chicken fillet - 8.8 oz
- Champignons - 8.8 oz
- Cucumbers - 3.5 oz
- Spanish onions - 1.8 oz
- Mayonnaise - 2.1 oz
- Meyer Lemon Juice - 0 fl oz
- Scallions - 0.2 oz
- Dill - 0.2 oz
- Celery stalk - 2.5 oz
- Vegetable Oil - 1 fl oz
- Butter - 0.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the chicken in salted water until cooked through for about 20 minutes.
Step 2
Allow the cooked meat to cool.
Step 3
Chop the mushrooms coarsely; small mushrooms can be left whole.
Step 4
Heat vegetable and butter in a skillet.
Step 5
Sauté the mushrooms until golden brown, then season with salt and pepper. Allow them to cool.
Step 6
Slice the red onion into thin strips, cut the cucumbers into half-moons, slice the celery into thin pieces, and shred the chicken breast into strips.
Step 7
Chop the dill and green onions.
Step 8
Mix half of the herbs with mayonnaise and lemon juice.
Step 9
Combine all the prepared ingredients with the dressing, transfer the salad to a plate, and garnish with herbs.
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