Description
Salad for lovers of chicken and mushrooms.
Ingredients
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Chicken fillet
1 piece
-
Seasoning
1 piece
-
Corn
100 g
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Cabbage Chinese
100 g
-
Mushrooms
100 g
-
Baton
3 slice
-
Tomato
1 piece
-
Mayonnaise
2 Tbsp
-
Dill
3 sprig
-
Sunflower oil
1 tsp
-
Green onions
2 sprig
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Salt
1 pinch
Cooking
A chicken breast to put in a bag and lightly beat off to a thickness of 1.5-2 cm to Put on the sheet for Maggi juicy chicken and cover the second half of the sheet. Lightly press that stuck to the fillet. The pan heat up and put on her fillet. Fry on the fire a little stronger than the minimum possible for 7 minutes on each side.
At this time the slice of bread cut into cubes and dry on a dry pan until crisp. Remove from the pan and cool. Mushrooms wash and cut each into 4 pieces. A pan with a little sunflower oil to heat and fry the mushrooms on high heat with constant stirring for 5-7 minutes until Golden brown. Put in a separate container.
Chinese cabbage cut into strips. Put in a salad bowl.
Tomato wash and cut into small pieces. Put in a salad bowl.
Breast, remove from the pan and cool. To delete a worksheet for roasting.
Cut the breast into cubes, add to the other ingredients.
Add the canned corn. Green onions and dill finely chop and add to salad bowl.
Add mayonnaise and mix well.
Put in portioned bowls. Sprinkle with croutons and put slices of fried mushrooms.
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