Chicken Salad
Ingredients
- For the chicken salad
- 200 grams Oyster mushrooms
- 4 Chicken breasts
- 4 Tomatoes
- 1 Lettuce
- 1 head Lollo rossa
- 1 Cucumber
- ½ bunch scallions
- Garlic oil (for glazing)
- freshly ground peppers
- salt
- For the dressing
- 1 chili pepper
- 1 chili pepper
- 4 Tbsps Lime juice
- 3 Tbsps Fish sauce
- 2 tsps Palm sugar (or brown sugar)
- 1 clove garlic cloves
Preparation steps
Lightly season the chickens breasts with salt and pepper and brush with garlic oil. Place in a grill pan and cook under the broiler until golden brown, turning once. Allow to drain on a kitchen towel.
Wipe the oyster mushrooms with a wet piece of cloth, cut into quarters or eighths and sear in a pan in the remaining garlic oil.
Meanwhile, rinse the lettuce and Lollo Rosso and shake dry. Arrange on 4 plates.
Peel the cucumber and cut into slices. Trim the scallions and cut the light green section into rings. Distribute both over the salad. Rinse the tomatoes, remove the stalks, cut into cubes and also spread over the salad.
Arrange the mushrooms decoratively on the salad. Cut the chicken breasts into strips and spread over the finished salad.
For the dressing, rinse the chile peppers, cut in half, remove the seeds and cut into narrow strips.
Heat together in a small saucepan, with the crushed garlic and remaining ingredients, until the sugar has dissolved. Season to taste.
Serve the chicken salad drizzled with the dressing.
