Salad with chicken and mushrooms is a great option for lots occasions, whether you need something tasty for a festive table or to diversify your family dinner. The combination of products makes this salad useful and nutritious. And the process of cooking will save you time: healthy chicken and mushroom recipe is easy and quick to cook.
Ingredients
- chicken breasts: 350 g
- mushrooms: 250 g
- pickled cucumber: 2 piece
- egg: 4 piece
- natural yogurt: 4 Tbsp
- sour cream: 2 Tbsp
- green parsley: 1 Tbsp
- green parsley: 1 bunch
- onion: 1 piece
- carrot: 1 piece
- garlic: 2 clove
- salt: 0.5 tsp
- black pepper: 2 pinch
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Wash chicken meat, add pepper and salt to it, wrap in foil. Heat oven to 180°C and bake for about 45 minutes.
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Peel one carrot and one onion. Cut carrot into strips. Onion cut into rings. Pour olive oil in a heated pan: fry the onion until golden color. After, add the carrot and fry until it will be cooked. For fewer calories, you can replace olive oil with soy sauce.
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Carefully wash mushrooms, if necessary clean mushroom caps, cut into slices. On the heated frying pan put mushrooms, add pepper and fry until juice come out. After, add sour cream and fry for a couple of minutes more.
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Cut boiled eggs into cubes. Cut chilled chicken breasts into small slices and put it in a deep bowl. Add, fried and chilled to room temperature, onion with a carrot. From the top, put fried in the sour cream mushrooms. Add cut into cubes eggs to the bowl.
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Finely cut parsley and add to the chicken. Press out excess juice from pickled cucumbers. Finely cut them and add to the salad.
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Mix thoroughly, adding natural yogurt. Do not forget to add pressed garlic cloves. It will add a unique taste to your dish. You can add a little more salt and black pepper to our almost ready salad with chicken and mushrooms. Put it for several hours in a refrigerator for cooling. Serve and enjoy.
