Salad with chicken and champignons

Salad with chicken and champignons is very tasty and nutritious. The duo of chicken and mushrooms is quite common, as they go well together. They are used to prepare main dishes with side dishes of cereals, potatoes or pasta. Chicken and mushrooms are also included in many recipes for cold and hot salads. They cook quickly and don't require much effort.

1. Calories
   124,33 kcal
2. Protein
   6,69 gram
3. Fat
   9,4 gram
4. Carbohydrates
   3 gram
5. ~ Time
   25 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Chicken hammer (smoked)

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   500 g
2. Tomato

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   5 pcs. = 450 g
3. Champignons

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   400 g
4. Chicken egg

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   5 pcs. = 300 g
5. Bulgarian pepper

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   2 pcs. = 300 g
6. Onions

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   1 piece = 80 g
7. Garlic

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   2 cloves = 10 g
8. Salt

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   to taste
9. A mixture of peppers

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   to taste
10. Mayonnaise

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    5 tbsp. l. = 125 g
11. Sunflower oil refined

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    2 tbsp. l. = 34 g

Steps:

1. 
   Remove skin, fat and bones from the meat. Finely chop. Boil the eggs hard for 7 minutes, peel and finely chop. Peel the pepper from seeds and cut into strips. Cut the tomatoes into small cubes. Peel the onion and chop finely. Pass the garlic through a press. Wash the mushrooms and peel them if desired.
2. 
   Cut the mushrooms into 2 parts, then into slices. Don’t cut them too finely, as they will get fried during cooking. In a preheated frying pan, fry the champignons in sunflower oil for about 10 minutes over medium heat, stirring constantly. Cook uncovered until all liquid has evaporated.
3. 
   In a deep bowl, combine all the ingredients for the salad, add a little salt and pepper and season with mayonnaise.
4. 
   Crumble tartlets are perfect for serving this salad. The salad has enough juiciness that it doesn't seem dry. Sprinkle the dish with herbs before serving, this will decorate its appearance and give it a fresh aroma.