Chicken Mushroom Cheese Salad with Olive Oil Lemon Dressing

Bright, fresh vegetables with fried chicken, no mayonnaise! Salad with chicken breast, mushrooms and cheese turns out tasty and aromatic. And in combination with a dressing based on olive oil and lemon juice, the result is a truly exquisite dish, worthy of the menu of any restaurant!
cook time: 40 min
Freya Ashford
Chicken Mushroom Cheese Salad with Olive Oil Lemon Dressing

Nutrition Facts (per serving)

182
Calories
16g
Fat
2g
Carbs
8g
Protein

Ingredients (3 portions)

Basic:

Chicken fillet 250 g
Champignon 200 g
Tomatoes 150 g
Cottage cheese 100 g
Olives 80 g
Onion 1 pc
Vegetable oil 4 tbsp
Ground black pepper to taste
Salt to taste

Refueling:

Olive oil 3 tbsp
Lemon juice 1 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make a salad with chicken breast, mushrooms and cheese? Very simple and fast! To begin, prepare the necessary ingredients according to the list. You can add or replace the vegetable part to your liking. You can replace chicken with any other meat. You can use regular or cherry tomatoes. I have small Baku tomatoes — they are larger than cherry tomatoes, but smaller than regular tomatoes. You can replace cottage cheese with other soft cheese: processed cheese, feta, mozzarella.

Step 2

Step 2
Wash the chicken fillet and dry. If the fillet is large, cut it lengthwise into 2-3 pieces. Salt and pepper. If you wish, you can sprinkle the fillet with other spices to taste.

Step 3

Step 3
In a frying pan over high heat, heat 2 tbsp. l. vegetable oil and fry the fillet for 3-4 minutes on each side until golden brown. The exact frying time depends on the size of your fillet and the heat setting.

Step 4

Step 4
Cool the finished fillet and cut into thin slices. Instead of frying, you can boil the fillet or bake it in the oven in foil. You can use smoked chicken instead of fresh chicken.

Step 5

Step 5
Wash the champignons, dry and cut into slices.

Step 6

Step 6
Heat the remaining vegetable oil in a frying pan and fry the mushrooms until golden brown.

Step 7

Step 7
Wash the tomatoes, dry and cut into slices. If you have cherry tomatoes, use halves. Tomatoes need to be juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 8

Step 8
Peel the red onion and cut into thin rings or half rings. If you wish, you can marinate the onions in a mixture of vinegar and sugar for 20 minutes.

Step 9

Step 9
You can take a ready-made store-bought mixture of lettuce leaves or make your own from the greens that you have.

Step 10

Step 10
Remove the olives from the brine and dry. If you wish, you can replace the olives with black olives or add both to the salad.

Step 11

Step 11
Now prepare the dressing. Olive oil is usually used for it, but any vegetable oil will do. If you wish, you can add a little liquid honey, wine vinegar and spices to the dressing to taste.

Step 12

Step 12
In a bowl, combine olive oil, lemon juice, salt and pepper. Beat everything thoroughly with a fork until smooth.

Step 13

Step 13
In a salad bowl, combine fried chicken and mushrooms, a mixture of lettuce leaves, tomatoes, red onions and olives. Pour the dressing over the salad and toss, being careful not to overwhelm the tomatoes.

Step 14

Step 14
Transfer the salad to a platter. Use a teaspoon to scoop out small quenelles of cream cheese. Bon appetit!

Additional rubrics

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