Chicken salad with mushrooms
Description
The recipe won't take much time. The special feature of preparing this dish is that all ingredients (except for the chicken) are used raw, even the mushrooms. I dress this vitamin-rich salad with olive oil. If you're afraid to use raw mushrooms, you can boil, bake, or grill them without oil. Serve at the table.
Instructions
- 1
Step 1
1. I put the chicken on to boil. I wash the cabbage leaves, dry them, cut off the thick part, tear the leaves by hand, and place them in a bowl.
- 2
Step 2
2. I wash and peel the red pepper, then cut it into medium-sized cubes. I wash the tomatoes and cut them into similar pieces, then transfer the vegetables to a salad bowl.
- 3
Step 3
3. Wash the cucumber and peel off the skin, then chop it finely. Remove the husks and silk from the corn, take out the kernels, and add them to the other ingredients.
- 4
Step 4
4. My zucchini is young, so I don't peel it, but slice it thinly and put it into a bowl.
- 5
Step 5
5. I use cremini mushrooms (with brown caps), which have a slightly sweet flavor. I wash them thoroughly, clean them, and slice them thinly.
- 6
Step 6
6. Wash the celery stalk and cut it into 2 parts, then finely chop. Slice the pitted black olives into rounds.
- 7
Step 7
7. I let the boiled chicken cool down, then cut it into small pieces.
- 8
Step 8
8. Add feta cheese, crumbled by hand, and diced avocado flesh to the salad, season with salt and pepper to taste.
- 9
Step 9
9. Dress the salad with olive oil and mix, then let it marinate in the refrigerator for 10-15 minutes.