Chicken salad with mushrooms and quinoa

Description

A hearty and delicious salad with wild mushrooms-the mushrooms and chicken breast cooked in leaves for cooking in Italian, Caesar and quinoa. Warm and cozy autumn salad.

Ingredients

Chicken breast

1 piece
Seasoning

1 piece
Salt
Black pepper
Mushrooms

100 g
Onion

1 piece
Quinoa

2 Tbsp
Chili

0.25 piece
Arugula

1 handful
Lemon juice

1 Tbsp
Olive oil

4 Tbsp
Cherry tomatoes

2 piece

Cooking

Quinoa to boil in lightly salted water until tender.

Chicken breast to beat to a thickness of 1,5-2 see

Lay the chicken breast on the half sheet for roasting, cover the second half of the sheet. Put on a dry pan.

Fry on both sides for 7 minutes on low heat.

Chop the roasted chicken breast into cubes.

Onion peel, finely chop. Mushrooms (slice if large). Fry the mushrooms and onions in olive oil.

The cherry tomatoes cut into halves.

In a bowl, mix all the ingredients-chicken, mushrooms, onion, tomatoes, quinoa, stir, add salt as needed. For the filling mix the lemon juice with the olive oil, whisk and season. Salad out onto a plate, sprinkle with pepper rings cherry tomatoes, pour with the dressing and garnish with arugula. Bon appetit!

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