Chicken & Mushroom Salad with Cucumber and Light Dressing

Fresh salad without boring mayonnaise. My personal favorite. The hearty salad contains a large amount of healthy greens and is dressed with a light and tasty dressing. Low in calories and very cute — that’s why it’s worth trying to cook it. My family really liked it.
cook time: 30 min
Isla Thatcher
Chicken & Mushroom Salad with Cucumber and Light Dressing

Nutrition Facts (per serving)

112
Calories
9g
Fat
7g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Onion 0.5 pc
Salt to taste
Chicken breasts 0.5 pc
Champignon 5 pc
cucumbers 1 pc
Sesame 1 tbsp
Lettuce leaves 100 g

For the sauce:

Lemon juice 1 tbsp
Honey 0.5 tsp
Vegetable oil 2 tbsp
Soy sauce 40 ml

Recipe instructions

Step 1

Step 1
Wash the chicken breast fillet and pat dry with a paper towel. Cut the chicken into portions.

Step 2

Step 2
Heat sunflower oil in a hot frying pan. And fry the chicken on both sides until golden brown for about 6-8 minutes. The exact time depends on the size of the pieces and how your stove operates. At the end of cooking, salt the chicken to taste.

Step 3

Step 3
Wash the champignons and cut into thin slices.

Step 4

Step 4
Pour sunflower oil into a clean frying pan, heat it and fry the champignons on both sides. At the end of cooking, salt the mushrooms to taste.

Step 5

Step 5
Peel the onion and cut into thin half rings.

Step 6

Step 6
In order to reduce the bitterness of the onion, pour boiling water over it for just a few minutes.

Step 7

Step 7
Chop the peeled cucumber into half rings.

Step 8

Step 8
Place the onion in a colander and allow the water to drain.

Step 9

Step 9
Now prepare the dressing. In a gravy boat, mix soy sauce, sunflower oil and lemon juice. Add liquid honey. Mix the sauce thoroughly.

Step 10

Step 10
Place washed and dried lettuce leaves on a serving plate, followed by the rest of the ingredients: chicken, mushrooms, onion and cucumber. Season the salad with sauce and sprinkle with sesame seeds. Ready!

Additional rubrics

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