What to Buy1. 600g fresh chicken breast
2. 1 onion, large
3. 250-300g button mushrooms, usually one pack, the white kind
4. 1 can of corn kernels, 400g
5. Mayonnaise, two tablespoons
6. 2 eggs
7. Salt, pepper and a little vegetable or olive oil
How to Make It1. This is a composed salad and everything needs to be cold, so just cook each part and set it aside to cool.
2. Let's start with the onion and mushrooms. Chop the onion finely, and chop the mushrooms not too fine and not too coarse.
3. Heat a skillet, pour in 2 tablespoons of oil, add the onion; after about a minute it'll turn translucent
4. Add the pre-chopped mushrooms. They'll release water, but that's fine - fry over medium heat with the onion until they start to brown, stirring occasionally; once they're slightly browned and most of the water is gone, they're done - transfer the mushrooms and onion to a plate to cool
5. Wash the chicken breast and dry it well, then trim off any fat, bones and cartilage, cut it into two pieces, then slice each piece horizontally into two equal halves - you should get about four pieces, no thicker than 1-1.5 cm. Salt both sides of each piece
6. Heat the skillet again with just one tablespoon of oil, no more, and add the breast; fry each side for about a minute - you'll know it's done because it turns white and starts to brown, don't fry each side more than once. Once done, set it aside to cool.
7. Now for the omelet: two eggs, two tablespoons of water and two tablespoons of flour, mix everything very well so there are no flour lumps.
8. On low heat, about a third of full power, melt a little butter in the skillet, and once it's hot pour in the omelet mixture. Wait a few minutes and it'll be ready - you can cover with a lid, but watch that it doesn't burn. After a couple of minutes you can flip it like a pancake so it cooks evenly without overcooking; put it on a plate to cool
9. Now cut the fried chicken breast and the omelet into equal-sized cubes
10. Drain the corn through a strainer. Now put everything into one bowl - the fried mushrooms, fried chicken, omelet and corn, as shown in the photo, and add two tablespoons of mayonnaise, mix everything, add salt and pepper to taste. Done.
11. This salad is best served chilled - perfect with dark bread and a glass of white wine.
2. 1 onion, large
3. 250-300g button mushrooms, usually one pack, the white kind
4. 1 can of corn kernels, 400g
5. Mayonnaise, two tablespoons
6. 2 eggs
7. Salt, pepper and a little vegetable or olive oil
How to Make It1. This is a composed salad and everything needs to be cold, so just cook each part and set it aside to cool.
2. Let's start with the onion and mushrooms. Chop the onion finely, and chop the mushrooms not too fine and not too coarse.
3. Heat a skillet, pour in 2 tablespoons of oil, add the onion; after about a minute it'll turn translucent
4. Add the pre-chopped mushrooms. They'll release water, but that's fine - fry over medium heat with the onion until they start to brown, stirring occasionally; once they're slightly browned and most of the water is gone, they're done - transfer the mushrooms and onion to a plate to cool
5. Wash the chicken breast and dry it well, then trim off any fat, bones and cartilage, cut it into two pieces, then slice each piece horizontally into two equal halves - you should get about four pieces, no thicker than 1-1.5 cm. Salt both sides of each piece
6. Heat the skillet again with just one tablespoon of oil, no more, and add the breast; fry each side for about a minute - you'll know it's done because it turns white and starts to brown, don't fry each side more than once. Once done, set it aside to cool.
7. Now for the omelet: two eggs, two tablespoons of water and two tablespoons of flour, mix everything very well so there are no flour lumps.
8. On low heat, about a third of full power, melt a little butter in the skillet, and once it's hot pour in the omelet mixture. Wait a few minutes and it'll be ready - you can cover with a lid, but watch that it doesn't burn. After a couple of minutes you can flip it like a pancake so it cooks evenly without overcooking; put it on a plate to cool
9. Now cut the fried chicken breast and the omelet into equal-sized cubes
10. Drain the corn through a strainer. Now put everything into one bowl - the fried mushrooms, fried chicken, omelet and corn, as shown in the photo, and add two tablespoons of mayonnaise, mix everything, add salt and pepper to taste. Done.
11. This salad is best served chilled - perfect with dark bread and a glass of white wine.
