Spicy chicken and mushroom salad
Description
Perfect for everyday meals. The salad will be even healthier and more flavorful if you bake the chicken breast in the oven with a mixture of aromatic herbs. For this dish, you can use baked or fried chicken breast, for example, leftovers from dinner. If you have regular non-spicy soy sauce, you can simply add a pinch of chili pepper. This salad can also be enriched with sprouted seeds or pumpkin seeds to make it even more nutritious. Garnish optionally and serve.
Instructions
- 1
Step 1
Rinse the chicken breast and pat it dry. Cut it into small, elongated pieces and fry in a skillet. If the skillet allows, it's better not to use oil at all for frying.
- 2
Step 2
Wash the mushrooms thoroughly and remove the thin skin. Slice them and pour boiling water over them. Thus, for this salad, I use mushrooms that are almost raw. They should be fresh and clean.
- 3
Step 3
Peel the red onion and slice it thinly into half-rings. Then prepare the cucumbers. If they are young with thin skin, wash them thoroughly and cut into matchsticks. Otherwise, you need to peel them first.
- 4
Step 4
On the plate where the salad will be served, place the washed and dried salad mix, then add the chicken meat and sliced vegetables with mushrooms. Dress the salad with a sauce made from olive oil, sesame, soy sauce, and pepper.