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Print Recipe
Crispy Salad with Chicken and Mushrooms Recipe
Light, but satisfying, juicy and crispy salad with tender chicken fillet cooked in spices. Very easy to prepare.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. We need one sheet. Unwrap it and place the chipped chicken fillet on one half of the leaf.
    We need one sheet. Unwrap it and place the chipped chicken fillet on one half of the leaf.
  2. Cover with the second half of the sheet and press well with the palm of your hand.
    Cover with the second half of the sheet and press well with the palm of your hand.
  3. Heat a frying pan without oil, place the fillet wrapped in a frying sheet here. Reduce the heat to medium. Fry for about 7 minutes on each side.
    Heat a frying pan without oil, place the fillet wrapped in a frying sheet here. Reduce the heat to medium.
Fry for about 7 minutes on each side.
  4. Wipe raw mushrooms with a dry clean cloth or napkin and cut into quarters.
    Wipe raw mushrooms with a dry clean cloth or napkin and cut into quarters.
  5. Sturdy medium-sized tomatoes cut into slices.
    Sturdy medium-sized tomatoes cut into slices.
  6. Cut the Chinese cabbage into strips.
    Cut the Chinese cabbage into strips.
  7. Put the vegetables on a plate and place the sliced chicken fillet on top.
    Put the vegetables on a plate and place the sliced chicken fillet on top.
  8. For dressing, mix mayonnaise, soy sauce, garlic, grainy mustard and oregano.
    For dressing, mix mayonnaise, soy sauce, garlic, grainy mustard and oregano.
  9. Pour the dressing over the salad and serve. I sprinkled a little freshly ground black pepper on top.
    Pour the dressing over the salad and serve. I sprinkled a little freshly ground black pepper on top.

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