Salad with chicken breast and champignons

This salad tastes like the famous "Caesar"! The salad recipe is very simple, the set of required products is affordable and inexpensive. I really like the sauce based on mayonnaise and sour cream with Provencal herbs. The dish turns out to be very delicate in taste, fragrant, bright. Salad is suitable for weekdays and holidays.

Maria

The author of the recipe

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Composition / ingredients

servings:

Chicken fillet

300

Cherry tomatoes

100

Champignons

Hard cheese

Lettuce leaves

100

Vegetable oil

Herb mixture (provencal herbs 1 tsp.)

5 gr

Salt

to taste

Mayonnaise

Sour cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 13 g

Fats 46 % 12 g

Carbohydrates 4 % 1 g

160 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make a salad with chicken breast and mushrooms? Prepare the ingredients. You will need chicken fillet. If necessary, defrost the meat by transferring it to the bottom shelf of the refrigerator from the freezer in advance. Then rinse it, clean it of films and excess fat.
Step 2:
Sprinkle the fillet with Provencal herbs and salt to your liking.
Step 3:
Pour vegetable oil with a high smoking temperature into a frying pan, heat it up. Fry the fillets on both sides until tender. A ruddy crust should form on top, the meat itself should be easily pierced with a knife, and the resulting juice should be transparent.
Step 4:
It's best to take cherry tomatoes. Or choose dense, fleshy small fruits. Soft tomatoes lose their shape when sliced and give a lot of juice, which is bad for the appearance of the salad. Cut them into quarters.
Step 5:
Fresh champignons, rinse from the soil. Put it on a kitchen towel. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery. Do I need to clean the champignons? Small mushrooms should be washed well enough, larger ones should be cleaned better by removing the films from the caps. Also cut off the darkened sections on the legs. Cut the mushrooms into thin slices.
Step 6:
Heat vegetable oil in a frying pan with a high smoking temperature. Fry the champignons, stirring, until golden (about 5-7 minutes, until the liquid evaporates.
Step 7:
Grate delicious hard cheese on a coarse grater.
Step 8:
Prepare the necessary ingredients for refueling.
Step 9:
In a small container, combine mayonnaise and sour cream of any fat content in equal parts. Add the Provencal herbs (about 1 tsp. l.). Mix.
Step 10:
Cut the finished chicken fillet into thin slices.
Step 11:
Wash the lettuce, dry and tear it into small pieces and put it on a dish.
Step 12:
Place chicken pieces, tomato quarters, fried mushrooms on top of the salad.
Step 13:
Pour over the dressing. Sprinkle the salad with grated cheese on top.

If desired, add pickled gherkins to the salad.

The chicken can not be fried, but baked in foil in the oven, so it will be even juicier. Put the meat on the foil. Wrap it tightly. It is important that there are no cracks, otherwise the juice formed during baking will leak out. Bake the fillets for about 30 minutes at 180 degrees. Be guided by the features of your oven, as it bakes differently for everyone and you may need to change the baking time and temperature. If the meat is easily pierced with a knife and clear juice flows out, then it's ready.

I recommend cooking mayonnaise yourself, it will be tastier and healthier. The recipe for its preparation is you find it here