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Alex salad with chicken and mushrooms

"Alex" Salad with Chicken and Mushrooms

A light salad with canned mushrooms. A simple, hearty salad with just a few ingredients. It's well-balanced and tasty, with a little kick from the garlic. Great for an everyday snack or a holiday table.

Anna

Recipe author

Composition / ingredients

Servings:

Chicken breast (cooked, 1 breast)

250

Canned button mushrooms

200

Tomato

Garlic

Hard cheese

100

Mayonnaise

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 13 g

Fats 40 % 10 g

Carbohydrates 8 % 2 g

144 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

Gather your ingredients. Poach and cool the chicken breast ahead of time. You can use roasted, smoked, or poached chicken. I use pre-sliced marinated mushrooms. Use a hard cheese. I'll dress the salad with mayonnaise, but you can cut it half-and-half with sour cream. Have a deep salad bowl ready.
Step 2:

Cut the cooled chicken into small cubes and put it in the salad bowl.
Step 3:

Open the jar of marinated mushrooms, drain off the liquid, and add them to the chicken. I use store-bought mushrooms, but homemade marinated ones would be even better.
Step 4:

Use a firm, not-overripe tomato so it holds its shape when cut. Rinse the tomato, pat it dry, and dice it. Add it to the bowl.
Step 5:

Grate your chosen hard cheese on the coarse holes of a grater and add it to the salad. Keep in mind the saltier the cheese, the less salt you'll need overall.
Step 6:

Peel the garlic cloves and press them. Add the garlic and the mayonnaise to the salad, toss, and taste for salt, adding more if needed.
Step 7:

The salad is ready to serve. It looks lovely in a big bowl garnished with fresh herbs, or plated in individual dishes — you can also mold it with a serving ring.

There are countless salads out there, with every kind of ingredient and combination, and it might seem like there's nothing new left to invent — but there's always more. The name "Alex" struck me as odd; someone apparently named it after a person, and the guess is that the (male) author gave it his own name. Whoever he is, we can thank him, because the salad comes out light, tasty, well-balanced, and juicy. And the fact that the ingredients are simple and easy to find only adds to its appeal. So make this one just for yourself first, then go ahead and serve it to guests.