Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Salads
Chicken, Mushroom and Corn Salad
A hearty and well-balanced salad featuring tender boiled chicken breast, sautéed mushrooms, and crisp vegetables, all tied together with a sour cream dressing.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Peel the carrots and onions. Grate the carrots and finely dice the onions.
2
Boil the chicken breast in salted water, let it cool, and cut it into cubes.
3
Clean the mushrooms and chop them finely.
4
Sauté the onions in olive oil until soft, then add the carrots and warm through briefly.
5
Add the mushrooms and cook until done. Season with salt and pepper, then let the mixture cool.
6
Hard-boil the eggs, peel them, and grate.
7
Drain the corn.
8
Combine all the ingredients, season with salt and pepper, and dress with sour cream. Toss well, plate up, and garnish with fresh herbs.
Comments
Log in to leave a comment.
No comments yet. Be the first!