Salad with Chicken and Mushrooms Recipe
The salad turns out delicious, hearty and concise. The highlight of this salad is an avocado dressing with garlic and lemon juice. I advise you to take a closer look at it, it is an excellent substitute for mayonnaise, more tasty, fragrant and healthy. It can also be used to make other salads.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. There is a zest in the dressing for this salad. Prepare avocado, olive oil, lemon juice, garlic, salt and pepper to taste.
  2. Peel and slice the avocado, squeeze the garlic through a press, pour in the oil and whisk everything with a blender to a puree-like mass. Taste it and add what is missing.
  3. Cut the mushrooms into thin slices and send them to a dry frying pan. There will be a lot of juice, simmer until the juice evaporates, then pour in the oil and fry a little. I advise you not to fry it too much, let the mushrooms remain juicy.
  4. The salad is collected in layers. The first layer is boiled rice. Brush this layer with the prepared avocado dressing with garlic.
  5. The second layer is fried mushrooms, lubricate the layer with dressing.
  6. The third layer is fried chicken with avocado dressing. Cut the chicken breast and chicken thighs into small cubes and fry until tender. At the end, add the squeezed garlic to the meat and remove from the heat. Let it cool down.
  7. The last layer is pickled cucumbers, diced.
  8. Decorate to taste.
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