Baked Chicken Breast Salad with Mushrooms and Pancakes
A hearty and very delicious dish. Baking the fillet gives it a special aroma, and pancakes with greens make the salad brighter and richer than usual versions. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- chicken fillet 300 g
- mushrooms 300 g
- cherry tomato 20-25
- onion 150 g
- mayonnaise
- salt
- pepper
- vegetable oil
- eggs 3
- greens to taste
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 18
Place the fillet in foil, add salt and pepper.
Step 2 of 18
Close the foil tightly.
Step 3 of 18
Transfer to a baking pan and put in the oven. Cook at a temperature of 180 degrees for 25–30 minutes, then cool.
Step 4 of 18
Cut the chicken fillet into small pieces.
Step 5 of 18
Finely chop the onion.
Step 6 of 18
Finely shred the mushrooms.
Step 7 of 18
Sauté the chopped onion in vegetable oil.
Step 8 of 18
Add the mushrooms to the onion, salt and pepper. Fry for 10–15 minutes.
Step 9 of 18
Cut cherry tomatoes in half (if using regular tomatoes — cut into small slices).
Step 10 of 18
Prepare the pancakes: finely chop the greens.
Step 11 of 18
Beat the eggs.
Step 12 of 18
Add dill and a bit of salt to the mixture.
Step 13 of 18
Thoroughly mix the ingredients.
Step 14 of 18
Lightly grease a pan with oil. Fry pancakes from one side using the prepared mixture (you can make one large pancake or divide the mixture into 2–3 small ones).
Step 15 of 18
Flip and fry on the other side, then let cool.
Step 16 of 18
Cut the pancakes into strips.
Step 17 of 18
Combine the fillet, mushrooms, tomatoes, and pancakes in one container. Add salt if necessary.
Step 18 of 18
Dress the finished salad with mayonnaise.
