Description
This appetizer salad is cooked in one favorite us restaurant Italian cuisine. Although all the ingredients are the most common, the taste will not disappoint you. At least on our Christmas table this salad took the place next to Olivier and Shuba.
Ingredients
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Chicken fillet
250 g
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Mushrooms
6 piece
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Green olives
15 piece
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Lettuce
1 coup
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Green onions
2 piece
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Parsley
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Mayonnaise
2 Tbsp
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Yogurt
1 Tbsp
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Salt
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Black pepper
Cooking
Chicken fillet wash, clean from the films. Boil in salted water until tender.
Slice olives, pitted sliced, fresh mushrooms hats peel. And fresh mushrooms in their own juice, slice as you like.
Lettuce leaves wash, dry with paper towel. To break hands, put on plate, sprinkle with chopped green onions and parsley.
Mix mayonnaise with natural yogurt or low fat sour cream.
Season the salad, season with salt and pepper.
You can serve it a La carte, and can be in your favorite salad bowl. When serving, top with pepper, garnish with parsley leaves and olives. R. S. Can be added to this salad a couple of tails boiled shrimp.
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