Description
Started fall and accordingly you want something salty. So I decided to prepare this salad, especially that made in the spring large supplies of pickled mushrooms.
Ingredients
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Chicken breast
1 piece
-
Pickled cucumber
3 piece
-
Potatoes
300 g
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Canned mushrooms
200 g
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Onion
1 piece
-
Mustard
2 Tbsp
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Lemon juice
3 Tbsp
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Vegetable oil
2 Tbsp
-
Seasoning
1 piece
Cooking
For this recipe we need the MAGGI on the second "For the delicate chicken breast fillet with garlic and herbs". Chicken breast to beat and gently put on the sheet for cooking from Maggie.
On a dry pan, place the brisket and fry on low heat on each side until it will turn brown. To be honest I really liked the leaves for cooking from Maggie, breast turns out very tender and juicy, as I didn't like the breast, so I fell in love with it after cooking with Maggi.
Cucumbers and onions finely chop.
Add marinated mushrooms, my homemade honey.
Boil potatoes in their skins and cut into cubes. To do the same with the breast, add the rest of ingredients, mix well.
To prepare the filling, mix the lemon juice, Dijon mustard and vegetable oil.
Season the salad. Can be served, Bon appetit!!!
If desired, mayonnaise.
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