Mushroom Chicken Salad
It is a salad with simple and accessible ingredients, a combination that usually does not fail. One improvement would be to add canned corn to make it lighter. More special would be the way it was assembled, I really liked it - it looks really appetizing.
Wash the chicken breast well, boil in water for about 30-40 minutes. Then leave to cool on a plate.
Finely chop the onion and fry it in some oil.
When lightly browned, add the drained mushrooms. Mix well.
Let the mushrooms cook for 10 minutes together with the onion.
After 10 minutes, remove the mixture of mushrooms and onions in a bowl in which to mix the salad to cool.
Hard-boil the eggs, leave to cool in cold water, then clean.
Cut the meat into small pieces.
Add over mushrooms.
Cut the eggs into small pieces and add to the rest of the ingredients.
Add mayonnaise, mix well. Be careful not to put too much.
As I said above, you can add canned corn here to make it easier.
Wash the lettuce leaves well and arrange on a plate.
Cucumbers are washed and cut thinly along them.
Put the salad mixture in the middle of the lettuce leaves. The cucumber pieces are arranged around the salad, forming a kind of green rose, or a kind of cabbage :)
This is what the final version should look like.
It is very good and filling, I recommend you try it.
Good appetite!
