Hearty Chicken & Mushroom Salad
- 500 g chicken fillet;
- 300–350 g of champignons;
- 1 large carrot;
- 1 small onion;
- 5–6 pickled cucumbers;
- 2 tablespoons of mayonnaise;
- salt and black pepper - to taste;
- olive oil.
Rub the chicken fillet with salt and pepper and fry it on both sides in olive oil until cooked. Put the meat on a cutting board, let it cool for at least 10 minutes, then cut into medium-sized cubes and pour it into a bowl.
Separately fry the diced mushrooms until golden brown (when the water is evaporated, salt them). Ready mushrooms send in a bowl to the chicken. Then fry grated carrots and finely chopped onions until softened and add them to the salad. Cucumbers, too, cut into small cubes and add to the rest of the ingredients.
Wait until the salad has cooled to room temperature and season it with mayonnaise. If desired, add more salt and pepper.
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