If it's cloudy outside, your soul is "scratching cats" and you want brightness and freshness on your plate, then this salad is ideal for such an occasion. Sunny corn will cheer you up!
It is necessary
- - 1/2 cans of canned corn
- - 120 g fresh champignons
- - 1 PC. onions
- - 200 g chicken fillet
- - greens
- - mayonnaise to taste
- - vegetable oil
- - salt pepper
Instructions
Step 1
Defrost the chicken fillet ahead of time to make it juicier. Slice it into plates and beat it lightly. Season with salt and pepper, then toss in a hot skillet. Fry on both sides until tender and leave to cool in a cool place.
Step 2
Cut the mushrooms not very finely, as during heat treatment the mushrooms give off a lot of moisture and shrink in size. Then fry them with onions until you get the appropriate color scheme. Season with salt and pepper to taste.
Step 3
Open the corn, drain off any excess juice, and add to the bowl with the cooled mushrooms. Pull the chicken into small pieces and place in a salad bowl.
Step 4
Chop the herbs finely. Season with mayonnaise. It is best to use homemade mayonnaise rather than store-bought mayonnaise.
Step 5
Place the salad on a plate and garnish with corn kernels and a sprig of parsley on top. The salad is ready for serving!
