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Chicken salad with mushrooms

Chicken and Mushroom Salad

A salad for any day — wholesome and full of flavor! There's probably no one in the world who doesn't love chicken. That's why there are so many recipes for it — boiled, fried, baked, and made into salads. For this salad, you can use boiled chicken breast or meat pulled from the legs. As for the mushrooms, button mushrooms are your best bet; anything else will take longer to cook.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Chili sauce (sweet)

Mushrooms

200

Chicken

400

Lettuce

200

Olive oil

Red wine vinegar (red)

Lime juice

Soy sauce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 9 g

Fats 50 % 12 g

Carbohydrates 13 % 3 g

146 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

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Cut the chicken into small pieces. Pour one tablespoon of vegetable oil into a skillet and fry the mushrooms for about 2-3 minutes, until they darken. Add the mushrooms to the bowl with the chicken. Mix all the sauce ingredients — lime juice, soy sauce, chili sauce, vinegar, and oil — whisking well until combined. Pour two-thirds of the sauce over the warm chicken and mushrooms. Spread the lettuce leaves on a flat platter and drizzle them with the remaining sauce. Mound the chicken and mushrooms on top. Garnish with sprigs of fresh herbs or slices of fresh tomato. Serve warm.