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Warm salad with chicken and mushrooms

0
731
Kitchen European
Calorie content 113.9 kcal
Portions 4 port.
Cooking time 55 minutes
Proteins * 5.5 gr.
Fats * 8.7 g
Carbohydrates* 4.9 gr.
* per 100 gr. product
Warm salad with chicken and mushrooms
Content

Chicken salads are great. Most of them are cold snacks. I suggest making a warm chicken and mushroom salad. The salad turns out to be high-calorie, so this dish will be heavy for dinner. You can replace mayonnaise with natural yogurt, but without dressing, the salad will be juicy.

Ingredients

Cooking process

step 1 out of 8
Any mushrooms can be used. Defrost the frozen mushrooms beforehand.
step 2 out of 8
Cut the mushrooms into small pieces. Pour a small amount of vegetable oil into a well-heated skillet. Place the sliced ​​mushrooms and sauté for five minutes.
step 3 out of 8
Put cold water in a deep saucepan, add salt, add chicken meat, bring to a boil, remove foam and cook for 25 minutes.
step 4 out of 8
Cool the finished chicken meat, separate from the bones and remove the skin if necessary, cut into medium cubes.
step 5 out of 8
Wash the bell peppers well, cut in half, remove the core with seeds and cut into thin half rings.
step 6 out of 8
Wash carrots well, grate on a coarse grater or grater for Korean carrots. Pour some vegetable oil into a preheated skillet and fry the carrots and peppers until soft, about 15 minutes.
step 7 out of 8
When the vegetables are cooked, add the chicken and mushrooms to them. Season to taste. Stir well and heat for a few minutes to keep all ingredients warm.
step 8 out of 8
Season the salad with a little mayonnaise if desired. Serve in portions garnished with fresh herbs.

Bon Appetit!

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