Chicken Fillet Salad with Mushrooms and Arugula
A hearty, juicy, and light dish. If desired, arugula can be replaced with any other type of lettuce. 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 150 g
- mushrooms 150 g
- onion 100 g
- celery stalks 150 g
- tomatoes 150 g
- cucumbers 150 g
- arugula 100 g
- vegetable oil
- salt
- pepper
- vegetable oil 50 ml
- vinegar 6-9% 20 ml
- mustard 1 tbsp
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 15
Boil the chicken fillet until done (the process takes about 20 minutes after boiling), then cool.
Step 2 of 15
Chop the meat.
Step 3 of 15
Finely chop the onion.
Step 4 of 15
Cut the mushrooms into small pieces.
Step 5 of 15
Sauté the chopped onion in vegetable oil.
Step 6 of 15
Add the mushrooms, salt, and pepper.
Step 7 of 15
Cook until fully done.
Step 8 of 15
Cut the cucumbers into thin strips.
Step 9 of 15
Slice the tomatoes.
Step 10 of 15
Chop the celery.
Preparing the dressing
Step 11 of 15
Combine the vinegar with oil.
Step 12 of 15
Stir in the mustard.
Step 13 of 15
Add pepper, salt and mix well.
Step 14 of 15
Combine the fillet, mushrooms, tomatoes, cucumbers, celery, and arugula in one container.
Step 15 of 15
Pour in the dressing and mix the ingredients.
