Chicken and champignon mushroom salad is a quick and wholesome idea to bring to the table a really tasty second course that I like to serve inside a flatbread basket, here you’ll find my recipe on how to make it in just a few minutes for a truly original idea.
I hope you enjoy it, once again I recommend you try the recipe and as always I await your opinions on my Instagram @isaporidicasa.
- Difficulty: Easy
- Portions: 4 PEOPLE
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz chicken breast
- 14 oz champignon mushrooms
- 5.3 oz feta cheese
- 2 tomatoes
- 2 slices of bread
- 1 clove garlic
- 1 lemon juice
- chopped parsley
- salt
- pepper
- extra virgin olive oil
- 3 tbsps apple cider vinegar
Tools
- Bowl
- Pan
Steps
First, clean the champignon mushrooms. Using a sharp knife, remove the skin covering the cap and stem. Then slice them
Put the sliced mushrooms into the bowl with the peeled and finely minced clove of garlic. Add 3 tablespoons of extra virgin olive oil, the apple cider vinegar, fresh chopped parsley, and season with salt and pepper.
Cut the chicken breast into small pieces
Pour a drizzle of extra virgin olive oil into a large pan, heat it, add the chicken pieces, and brown on both sides.
Deglaze with the lemon juice and let it evaporate. Cook and brown, season with salt and pepper. Set aside. Meanwhile, toast two slices of bread and cut them into cubes
Add the now-cold chicken pieces to the bowl with the mushrooms
Cut the tomatoes into small pieces, removing the seeds. Place them in a colander with a pinch of salt, mix, and let rest for 30 minutes
Finally, add the feta cheese, bread croutons, and tomatoes. Mix carefully, season with salt and pepper if needed, and serve. Enjoy!
