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