Homestyle Salad with Chicken and Mushrooms

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

I don't add any salt, but I do season the mushrooms with pepper (I use fresh, but canned can work too) while frying. Mayonnaise can be replaced with low-fat yogurt mixed with lemon juice and spices.

Ingredients

Morels - 5.3 oz
Skin-On Chicken Breasts - 1 piece
Canned Corn - ½ can
Farm fresh eggs - 2 pieces
Onion - ½ piece
Cheese Spread - 3.5 oz
Mayonnaise - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the chicken breast and eggs in advance and let them cool. Fry the mushrooms with the onion until golden brown (you can add a bit of salt), and it's better to let them cool.

Step 2

Mix the corn and grated cheese, add the finely chopped chicken and mushrooms. Add the eggs last, assessing the consistency.

Step 3

Dress everything with mayonnaise and place it in the refrigerator for a couple of hours to infuse. It can be served immediately, but it's much tastier when chilled.