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Salad with chicken breast and mushrooms

Chicken and Mushroom Salad

This salad tastes just like the famous Caesar! It's really simple to make, and the ingredients are affordable and easy to find. I love the mayo-and-sour-cream dressing with Provençal herbs. The whole thing comes out tender, fragrant, and bright. It works for both weeknights and special occasions.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

300

Cherry tomatoes

100

Champignons

Hard cheese

Lettuce leaves

100

Vegetable oil

Herb mixture (Provençal herbs, 1 tsp)

Salt

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

Cooking method

Step 1:

How do you make a chicken and mushroom salad? Gather your ingredients. You'll need chicken breast. If it's frozen, thaw it by moving it from the freezer to the bottom shelf of the fridge ahead of time. Then rinse it and trim away any membrane and excess fat.
Step 2:

Season the chicken with Provençal herbs and salt to taste.
Step 3:

Heat a high-smoke-point oil in a skillet. Fry the chicken on both sides until cooked through. It should develop a golden crust, the meat should pierce easily with a knife, and the juices should run clear.
Step 4:

Cherry tomatoes are best here. Or pick out small, firm, meaty tomatoes. Soft tomatoes lose their shape when cut and release a lot of juice, which doesn't do the salad's looks any favors. Cut them into quarters.
Step 5:

Rinse the fresh mushrooms to get rid of any grit. Lay them out on a kitchen towel. It's important to dry the mushrooms well, or they'll soak up water and turn soggy. Do you need to peel button mushrooms? Small ones just need a good rinse; larger ones are better peeled by pulling the skin off the caps. Also trim the darkened ends of the stems. Slice the mushrooms thin.
Step 6:

Heat a high-smoke-point oil in a skillet. Fry the mushrooms, stirring, until golden (about 5–7 minutes, until the liquid has cooked off).
Step 7:

Grate some good hard cheese on the coarse side of a grater.
Step 8:

Get the dressing ingredients ready.
Step 9:

In a small bowl, combine equal parts mayonnaise and sour cream (any fat content). Add the Provençal herbs (about 1 tsp). Stir together.
Step 10:

Slice the cooked chicken thin.
Step 11:

Wash the lettuce, dry it, tear it into small pieces, and arrange it on a platter.
Step 12:

Scatter the chicken, tomato quarters, and fried mushrooms over the lettuce.
Step 13:

Drizzle with the dressing. Sprinkle the grated cheese over the top.

If you like, add some pickled gherkins to the salad.
Instead of frying the chicken, you can bake it in foil in the oven — it'll come out even juicier. Lay the meat on a sheet of foil and wrap it up tightly. Make sure there are no gaps, or the juices that form during baking will leak out. Bake for about 30 minutes at 350°F (180°C). Go by how your own oven behaves, since every one bakes a little differently and you may need to adjust the time and temperature. If the meat pierces easily and the juices run clear, it's done.
I recommend making the mayonnaise yourself — it'll be tastier and better for you. You'll find the recipe here.