Chicken and Mushroom Vegetable Salad Recipe (with Chicken Breast)
This chicken and mushroom vegetable salad recipe is prepared by briefly cooking the chicken breast in flavored water and cooling it. When lightly sautéed with mushrooms, purple onions and garlic, it becomes a balanced meal. The ingredients are practical, the how-to steps are short and clear; Just let it rest a little before serving.
Ingredients
Ingredients
Step-by-Step Method
Boil the chicken
Place the chicken breasts in a pot. Add chicken broths (unsalted and slightly salted); The chickens should remain in the liquid. Bring to a boil over medium heat, then reduce heat and simmer gently until chicken is cooked through, 12–15 minutes.
Rest and shred
Take the chicken out of the water and let it cool for 5 minutes. Then shred it fiber by fiber with two forks or chop it into cubes. Reserve 2–3 tablespoons of chicken broth; If you like the salad more juicy, you can add it later.
Saute the vegetables
Heat the olive oil in a large pan. Fry the purple onion for 2–3 minutes until it softens. Add mushrooms; Sauté over high heat for 6-8 minutes until the water is released and absorbed.
Add flavors
Add the garlic and dried rosemary to the pan, stir for 30–45 seconds until fragrant. Add salt and pepper and turn off the stove.
Combine and cool
Add the shredded chicken to the pan and gently mix the ingredients. If you want, adjust the consistency by adding 1-2 spoons of the reserved chicken broth. Put the salad in a bowl, let it rest in the refrigerator for 15-20 minutes when it reaches room temperature.
Serve
Taste before serving; Add little salt/pepper if necessary. You can serve it cold or warm.