Roasted Chicken Breast Salad with Shiitake Mushrooms


Rating: 3.38 / 5.00 (8 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:






















Instructions:

A delicious mushroom dish for any occasion!

Roast chicken breast in a little canola oil to the point, season, cool and slice.

Clean the snow peas, make them al dente, cut them diagonally into quarters.

Cut chili into fine slices.

Remove skin from honeydew melon, remove seeds and cut into small pieces.

Peel onion and cut into thin strips.

Rinse strawberries with green, remove green, cut into quarters.

Peel ginger, cut into thin strips.

Rub shiitake well with kitchen paper, cut into slices and sauté briefly in canola oil.

Put sake in a suitable bowl, add coconut milk, pink berries, mango chutney, fruit vinegar and canola oil, stir well, season with iodized salt and little pepper.

Add chili, ginger, melon, strawberries, snow peas, chicken breast and shiitake, season with curry and mix well repeatedly.

Dressing:

Arrange leaf salad on a flat plate, garnish with mint and melon slices.

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